This Dulce de Leche Banana Cream Pie is not your regular dessert. This pie is super high in fiber, made with all-natural ingredients, is vegan, dairy free, gluten free, no bake and includes a powerhouse superfood that takes this dessert into the next level.
This dessert is not only guilt free it provides you with awesome nourishment and all the benefits that come from chia seeds.
This dessert can easily be made free of any added sugar by either leaving any of the syrup out or by simply using liquid stevia.
For my husband and I, we no longer crave super sweet foods so we found the recipe without any stevia or sweetener to be perfect.
This recipe can be made in an 8 inch spring form pan but I like to use a 6 or 7 inch spring form pan and build the dessert super high. Because the dessert is so filling and satisfying you only need a tiny slice this way.
This recipe is definitely one of my more recent favorite dessert options.
The bottom layer is a slightly cinnamon, nutty cookie. The next layer is a rich, thick caramel and the top layer is a creamy banana pudding.
If you love caramel and banana cream pie you will adore this recipe!
For more of my favorite banana inspired recipes and other caramel inspired desserts check out the links below:
1/4 Cup Chia Seeds (pre-soaked for 10 minutes in a 1/4 cup of water water - in a bowl)
3-4 Super Ripe Medium Bananas
*A few drops of liquid stevia or a couple tbsp of maple syrup if you have a sweet tooth (we didn't use it)
Dulce de Leche Ingredients:
1 Cup Super Soft Pitted Medjool Dates
2 Tbsp Pure Almond Butter
2 Tbsp Coconut Sap, Maple Syrup or Agave (to make this no-added-sugar use a few drops of liquid stevia)
1/4 tsp Sea Salt
2 Tbsp Coconut Oil
1.5 tsp Vanilla Extract
*Extra Coconut Cream and sliced bananas to decorate if desired.
Place chia seeds in a bowl with water and set aside.
Place all cookie crust ingredients into your food processor and blend until a coarse consistency. If your dough isn't sticking together add 1 tbsp of water at a time - pulsing until it sticks.
Press crust down into your spring form pan evenly.
Place all caramel ingredients into your food processor and blend until completely smooth.
Layer over top of crust and place in the freezer (I spread my caramel higher on the sides making a bowl shape).
Place all banana cream filling ingredients, including pre-soaked chia seeds, into your food processor and blend until completely smooth.
Place over top of caramel layer and crust. Place in the refrigerator for 2-3 hours.
Right before serving decorate with coconut whipped cream and sliced bananas.
Serve and enjoy.
Store in a sealed-tight container in your refrigerator.
DAMY Members - This recipe is a wonderful treat option.
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All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com. When trying our recipes please link our original recipe. Thank you.
Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go here!
Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. She is a Holistic Nutritionist and Coach specializing in lifestyle transformation, goal-realization and living your best life overflowing with abundance and self-love. She is also the creator of the world famous Bikini Body Program, 21 Day Vegan Cleanse Challenge, author and original whole-food recipe creator. Amy is passionate about guiding others to a light and freedom-filled life. Have Amy be your guide today!
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