b.alive dinner club
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Lime Banana Chocolate Cream Pie by b.alive

This is a vegan raw food recipe for a cake that Boris Lauser, highly acclaimed raw food chef and owner of b.alive, prepared for a Thanksgiving dinner with friends in the US. To make this cake, you don’t need any of the sophisticated kitchen equipment used in raw food cuisine: A simple food processor is all that is required, so anyone interested can try out vegan raw food patisserie with this Lime Banana Chocolate Cream Pie by b.alive. More on Boris Lauser and the b.alive dinner club can be found here. An e-book with more everyday gourmet recipes is available from the b.alive website.

Ingredients & Preparation (gives 2 cakes, 24cm diameter):

3 cups walnuts
1 cup cacao nibs
½ teaspoon salt
2 teaspoon vanilla powder (or extract)
4 tablespoon coconut butter
10 to 15 dates

In a food processor with the s-blade, process first the walnuts, salt, vanilla and cacao nibs, so they are still chunky. Then one by one, add the dates and little by little the coconut butter, until the dough sticks together and can be pressed into a pie pan.

Banana cream filling
5 bananas
juice from 2 limes
zest from 1 lime
2,5cm piece ginger, grated
1 pinch salt
1 teaspoon vanilla
2-3 tablespoons coconut butter

Process all ingredients in a food processor until smooth and creamy.

Chocolate cream filling
2 avocados
90-120ml water
240ml cacao powder
2 tablespoons coconut butter
4 dates
2-3 tablespoons honey
1 teaspoon vanilla
1 pinch salt

Process all ingredients in a food processor until smooth and creamy.


Pour the banana filling first and then add dollups of the chocolate cream filling. Use a chop stick or back of a spoon to swirl the chocolate filling into the banana filling. Don’t swirl too much to avoid the two from blending together completely.

Sprinkle with some dried shredded coconut, if you like and let set in the freezer for about 4 hours or in the fridge overnight before serving.

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