Ingredients
Scale
- For the Grain Free Chocolate Crust
- 100 gr Cassava Flour
- 40 gr Chickpea Flour
- 30 gr Sweet Potato Starch
- 40 gr Tigernut Flour
- 20 gr Erythritol
- 30 gr Raw Cacao
- 10 gr Carob Powder (can be replaced with the same quantity of Cacao instead)
- 80 gr Coconut Milk
- 8 gr Organic Alcohol Free Vanilla Extract
- 70 gr Coconut Oil (melted)
- 10 grApple Cider Vinegar
- 10 gr Cacao Nibs
- 10 gr 99% Dark Chocolate (shaved)
- For the Filling
- 160 gr Banana
- 40 gr Pumpkin Puree
- 60 gr Coconut Milk
- 2 Medjool Dates
- For the Topping
- 1 fresh Banana
- 1 tsp Unsweetened Coconut Flakes
- 10 gr 99% Dark Chocolate (shaved)
Instructions
- Preheat the oven to 350 F.
- Combine all dry ingredients in a bowl and mix well.
- Add all the wet ingredients over the flour and mix thoroughly with your hands.
- Lastly, toss in the cacao nibs and the shaved dark chocolate and knead until you get a smooth ball of dough.
- On a floured wooden floor or on a large cutting board covered with parchment paper, roll down the dough with a rolling in until 2/3 of an inch thick.
- Place a large, baking pan over the dough and cut out its shape in the dough keeping your circle 2/3 of inch larger. Set aside the leftover dough you trimmed.
- Using the baking paper that’s underneath, transfer the pie crust in the baking pan, poke a few holes in it with a fork and bake for about 20 minutes.
- In the meantime, prepare the banana filling by blending all the ingredients together until smooth and creamy.
- Take your gluten free pie crust out of the oven, pour the banana filling over it and crumble apart the leftover dough on top of the filling.
- Put the pie back in the oven and bake for 20 more minutes.
- Let the pie cool down and, when lukewarm, add some coconut flakes, shaved chocolate and a few slices of fresh banana on top. Enjoy!!