Vegan Hazelnut Banana Cream Pie Squares

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1 cup gluten-free rolled oats

1 cup raw hazelnuts

3 tbsp. coconut sugar

5 tbsp. coconut oil, melted

1 tbsp. homemade Nutella

1/4 tsp sea salt

4 ripe bananas

1 cup raw hazelnuts for the filling

1/2 cup coconut cream

2 medjool dates

1/4 cup pure maple syrup

1 tbsp. vanilla extract

1 tsp cinnamon

1 cup full fat coconut cream, chilled overnight for the whipped cream


1. Preheat oven to 350 degrees and add 1 cup of hazelnuts to a baking sheet in a single layer. Bake for 12-15 minutes. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove as much of the skins as you can.

2. While the hazelnuts are roasting, prepare the crust. Add all of the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.

2. Transfer the crust mixture to a square baking pan and press it into the bottom, forming an even layer. Refrigerate the crust while you're preparing the filling.

3. Once the hazelnuts are roasted and the skins are removed, place them in a food processor or blender along with TWO bananas and the remaining filling ingredients, process/blend until smooth.

4. In the meantime, make the whipped coconut cream by beating the coconut cream with an electric mixer for a few minutes until creamy. Set aside until ready for use.

8. Thickly slice 1 large banana and line on the bottom of the prepared pie crust.

9. Add all of the pie filling to the crust and smooth out with a spatula, then add a thick layer of the whipped coconut cream and top with another sliced banana and crushed hazelnuts.

10. Serve immediately and keep leftovers covered in the refrigerator for up to a week.

Bon Appetit!

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