• 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)


  1. Preheat the oven to 350 F.
  2. Combine all dry ingredients in a bowl and mix well.
  3. Add all the wet ingredients over the flour and mix thoroughly with your hands.
  4. Lastly, toss in the cacao nibs and the shaved dark chocolate and knead until you get a smooth ball of dough.
  5. 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.
  6. 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.
  7. 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.
  8. In the meantime, prepare the banana filling by blending all the ingredients together until smooth and creamy.
  9. 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.
  10. Put the pie back in the oven and bake for 20 more minutes.
  11. Let the pie cool down and, when lukewarm, add some coconut flakes, shaved chocolate and a few slices of fresh banana on top. Enjoy!!
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