Chocolate Banana Pie with Coconut Pecan Crust
To make crust:
1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup quinoa flakes
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon
3 tablespoons vegan butter (I used Earth Balance)
2 tablespoons coconut oil
1/2 cup mini chocolate chips, I used vegan chocolate chips
Preheat oven to 350 degrees.
Spray a 9-inch Springform pan with nonstick cooking spray. Set aside.
Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and coconut oil and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. If the dough it to wet, add slightly more gluten-free all purpose flour, about a tablespoon at a time. Stir in chocolate chips.
5 small ripe bananas (about 1 lb.), peeled and broken into small pieces
1/4 cup unsweetened organic cocoa powder
1/4 cup organic cane sugar
1 cup coconut milk (about 1/2 of can), I used light coconut milk
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips
1/4 cup almond slices, toasted
3 tablespoons unsweetened coconut flakes, toasted
1 oz dark chocolate, finely chopped
Combine bananas, cocoa, sugar, coconut milk and vanilla in the jar of a blender. Blend until very smooth, like thin cake batter, stopping to scrape down sides of jar and stir mixture to ensure all bananas are pureed. Stir in chocolate chips.
Pour mixture into cooled pie crust. Evenly sprinkle the top of pie with almonds, coconut, and chocolate. Cover very tightly with plastic wrap and freeze for a minimum of 4 hours, or overnight.
To serve, remove plastic wrap and set at room temperature for about 30 minutes (longer is pie was frozen for more than 4 hours), until pie is just soft enough to cut with a knife. Slice and serve.
Pie Filling Adapted from Clean Eating June 2011 Issue
Printed from MultiplyDelicious.com