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Pint-Sized Banana Cream Pie

Great to serve at parties or just as a special treat‚ these mason-jar “pies” can be made a day ahead of time and stored in the refrigerator until ready to serve.


1 Cup Pecans
1/3 Cup Medjool dates, pitted (about 5-6 large)
2 Tbsp Navitas Organics Coconut Palm Sugar
2 Tbsp Navitas Organics Lucuma Powder
1 Tbsp Navitas Organics Chia Seeds
1 Tbsp Rum (optional)
¼ tsp Sea Salt
½ cup Chocolate Sauce, store-bought or homemade
4 Bananas, sliced thin
½ Cup Coconut Whip


Preheat the oven to 400° F. Spread the pecans into a pie plate and bake for 5 minutes, until fragrant and lightly toasted. Let cool for a moment, then add to a food processor and chop coarsely. Add the dates, Coconut Palm Sugar, Lucuma Powder, Chia Seeds, rum (optional) and salt, and process to form a crumble, leaving a little texture from the dates and nuts.

To assemble, use 4 pint-sized mason jars or pint-sized glasses. Place a small spoonful of chocolate sauce at the bottom of each glass, followed by a generous sprinkle of pecan crumble, a few slices of banana and a spoonful of coconut whip. Repeat the process 2-3 more times in each glass to form several layers, topping off each jar with a dollop of whip and a drizzle of chocolate. Chill a minimum of 30 minutes before serving.

Makes 4 servings


Submitted by Julie Morris