Your favourite banana cream pie without the dairy, refined flours and sugars! Studded with cookie dough and banana slices, this chocolate banana cream pie is a great dessert to curb any sweet craving.
Ingredients
CRUST:
1 c. almonds
1 c. walnuts
1½ c. dates
1 tsp. vanilla extract
CHOCOLATE LAYER:
4 large bananas (set 2 aside for slicing)
3 tbsp. agave
¼ c. almond butter
1 tbsp. coconut oil
dollop of vanilla paste (or splash of extract)
Pinch salt
¼ cup cacao
splash of almond milk
WHIPPED CREAM:
1 can full fat coconut milk, in fridge overnight (I used Thai Kitchen organic coconut milk)
⅛ - ¼ tsp. stevia powder
splash of vanilla extract
Instructions
FOR THE CRUST, add everything into the food processor and pulse until it forms a sticky gooey delicious mass of dough. Remember to pulse so the oils of the nuts don't release as much to prevent it from being too oily.Take a generous amount of dough to press into your pie pan. Put your crust into the freezer to firm up while you make the filling. For the leftover "crust", roll them into cookie dough balls the size of the nail of your thumb and set those aside.
FOR THE CHOCOLATE FILLING, add all of your ingredients in the food processor (except the almond milk) and just give it a whirl until super smooth with the consistency of a thick pudding.
If you think your mixture should be a little runnier, add a splash of almond milk, but don't add too much or the filling won't hold its shape. Pour this lovely concoction into the prepared crust and let sit in fridge until it firms up. Once firm, slice one of the two bananas you've set aside thinly, and scatter them onto the pie. Take some of the prepared cookie dough balls and scatter them all over the chocolate layer (remember to save some for garnish).
FOR THE COCONUT CREAM, take the coconut milk you've been hiding in your fridge carefully without flipping or shaking the can, and spoon off all the thick goodness from the top. You will be left with clear liquid which can be used for smoothies, or any coconutty baked goods. It tastes sort of like a coconut syrup/extract. After scooping, it is time to whip it up! Use a handmixer or stand mixer for optimum fluff. When you get soft peaks, add your stevia in and whip until you get moderately stiff peaks. Add more stevia to taste. Now, you don't want to eat this whole bowl because your pie will make it all up to you later. Spread cream onto pie and lick your equipment clean :)
GARNISH your pie with the other sliced banana and your remaining cookie dough balls, and stick it into the fridge for at least 1 hour (overnight is best) before eating! (or you can eat it all gooey and melty )
Recipe by Radiant Rachels at https://radiantrachels.com/epic-banana-cream-pie/