A Sustainable Summer Treat with Plant Based Chef, Sarah Considine

A Sustainable Summer Treat with Plant Based Chef, Sarah Considine

If you're a parent or teacher, you know that back to school is in full swing. As summer comes to an end and the magic of fall is just around the corner, now is a great opportunity to pick up some new seasonal habits that can be good for both you and the planet.

We partnered with Sarah Considine, the Southern California plant-based wellness chef from @eatcleanwithsarah, to bring you a delectable (dare we say, bananas?!?) vegan recipe that's quick and easy to make, nutritious and kiddo approved. It's the perfect sweet treat to wrap up a beautiful summer!

From Sarah: "Going plant based, even just one day a week can make a huge positive impact on the health of our planet! Each time you give up meat in your meal, or in this case, dessert, you are helping to reduce greenhouse gas emissions, decrease livestock emissions and also lower energy consumption used to raise livestock.

And with that, knowing you that you don’t have to give up flavor and dessert when going plant based makes it even more easier! This vegan banana cream pie is made entirely from plants! Not only is it delicious, it’s helping you make a difference with every single bite.

This was served on completely plant-based, compostable plate ware made by World Centric, a company helping to reduce plastic and save the planet!"

Vegan Banana Cream Pie


  • 1 cup raw macadamia nuts
  • 1 cup dried, unsweetened coconut
  • 1/2 cup dates
  • 1 tsp coconut oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon


  • 2 medium ripe bananas
  • 3/4 cup raw cashews, soaked
  • 1/4 cup agave
  • 1/4 cup lime juice
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt


  • 1 cup raw cashews, soaked
  • 1 cup full fat coconut cream
  • 1/2 cup coconut oil, liquid
  • 1/2 cup agave
  • 1/2 cup coconut milk
  • 1/4 tsp agar agar
  • 1/2 cup filtered water


Start by making your crust. Place ingredients in a food processor and pulse until completely crumbled. Using wet hands, press into a non-stick pie pan until evenly distributed. Place crust in the freezer to set.

Next take your banana cream ingredients and place in a high speed blender. Blend until completely smooth. Pour over your crust and place back into the freezer.

Finally take your coconut cream ingredients and blend on high speed until completely blended and thick. Pour over banana layer, place pie back into the freezer for 2-4 hours or until fully set. Top with sliced bananas and serve. Store in the fridge for up to a week.

Make it Easier & Sustainable with World Centric

In the middle of a busy school week, the last thing you want to tackle is a pile of dirty dishes. World Centric plant-based tableware is compostable and sustainable. Although using reusable plates and utensils is always the most eco-conscious choice, World Centric products are a great alternative for your busiest nights of the week, and more sustainable than foam or paper plates coated with PET plastic.

You can find our retail plates, bowls, utensils, Kraft paper straws and more at retailers nationwide. Use our store locator tool to find a retailer nearest you!

Tags: Lifestyle


Written by

World Centric


Read time

4 minutes


Published on

Aug 26, 2022


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