Chocolate banana freezer pie
I spent 10 minutes licking my computer screen after seeing this recipe on the Nourishing Gourmet.
Crust:
1 cup of almonds
2 tablespoons honey
2 tablespoons butter or coconut oil
Pie Filling:
5 bananas
1 cup of full fat coconut milk
½ cup of cocoa powder
1 teaspoons vanilla (trying making your own!)
1) Toast the almonds in a small saucepan over medium-high heat until browned and fragrant. Place in a food processor with the butter and honey. Blend until finely ground. Push evenly into the bottom of a greased 8 inch springform pan, or pie pan. I‘ve made this twice. One time I toasted the almonds, and the other time I got lazy and didn’t. I couldn’t tell a huge difference in the overall taste, so I vote go the lazy route and don’t toast them!
2) Rinse out the food processor and add the pie filling ingredients to it. Blend until quite smooth, scraping down the sides as needed. Pour over pie crust and freeze until well set (at least 4 hours).
3) Use a very sharp knife to cut into pieces. Can let sit for about 20 minutes to soften it up a bit. For presentation and added flavor, top with sliced bananas, sliced almonds, or chocolate shavings.
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| Mine isn’t as pretty as the original recipe, but it tasted like something that convince Ghandi to give up fasting. |
Looks delicious and I can’t wait to try it! However, I have some coconut haters in my house. Just curious if the cocoa and banana are enough to mask the coconut flavor? Or is there is there a another healthy substitute? Thank you!
I am not a huge coconut fan myself. I’ll use it, but prefer things that aren’t too coconutty. With that in mind, this recipe doesn’t bother me in the least. But you could also use cashew cream which is like manna from heaven. This recipe has instructions on how to make your own cashew cream: https://www.sustainablecooks.com/creamiest-dreamiest-tastiest-dairy-free-vegan-homemade-chocolate-ice-cream/
It only took me forever, but I finally made this last week. Being me, I made some changes…
Can’t do almonds (hubby this time, not us girls!), so we did a mix of pecans and walnuts
We were out of honey, so we used real maple syrup
Oh, and we made them into muffins (cause I don’t have a pie pan). They are so crazy delicious! We made a second batch to take to a friends and I made them in my tiny daisy shaped silicone candy thingy and I loved them even better that way. Might be because the crust is awesome. I think I could eat the crust all on it’s own.
Anyway, thanks for the awesome recipe! It will now be a staple in our house. And, as soon as I get myself some Popsicle molds, the pie filling will be made into fudgsicles.
This is going into my ‘locust’ rotation….(I call my son and his very hungry friends locusts, as in “we had some great leftovers…then the locusts came”) I can tell I will love this one!
This should work with peanuts instead of almonds, right? I actually bought almonds to make this, but then it occurred to me that my peanut butter-and-banana-loving family might like a peanut crust even better.
I’m not sure, but give it a try. Peanuts are a lot oilier than almonds, so you may need to adjust the coconut oil a bit.
do you think i could use froozen banana’s some how?
🙂 ps just found you blog. addicted. ops.
Brittnee Violet
Sorry I just saw this comment, but yest you can use frozen bananas! I got on here tonight to get the recipe, and I have my frozen bananas in the food processor right now. I do nuke them for 1 minute first.
Which is that, sliced bananas, sliced almonds, or chocolate shavings on top? 😉
What a wonderful sounding desert! Thank you!