Description
This Gluten Free Chocolate Banana Pie combines a rich chocolate filling with a grain-free crust, creating a decadent yet guilt-free dessert.
Ingredients
Units
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
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine cassava flour, chickpea flour, sweet potato starch, tigernut flour, erythritol, raw cacao, carob powder, and a pinch of salt. Mix well.
- Add melted coconut oil, egg, and vanilla extract to the dry ingredients. Mix thoroughly with your hands until a dough forms.
- Fold in the cacao nibs until evenly distributed.
- Press the dough into a pie pan evenly to form the crust.
- Bake the crust for 10-12 minutes or until it is set and slightly golden. Remove from the oven and let it cool completely.
- While the crust is cooling, prepare the filling. Melt the dark chocolate over a double boiler or in the microwave in short bursts, stirring until smooth.
- In a separate bowl, whip the coconut cream with maple syrup until light and fluffy.
- Fold the melted chocolate into the whipped coconut cream until well combined.
- Once the crust is cool, layer the sliced bananas over the bottom.
- Pour the chocolate coconut cream mixture over the bananas, spreading it evenly.
- Chill the pie in the refrigerator for at least 2 hours or until set.
- Before serving, optionally top with additional banana slices or cacao nibs for garnish.
Notes
For best results, use ripe bananas for a sweeter flavor. The pie can be stored in the refrigerator for up to 3 days. If you don’t have carob powder, you can replace it with additional cacao powder. Ensure the crust is completely cool before adding the filling to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15
- Sodium: 50
- Fat: 20
- Carbohydrates: 45
- Fiber: 6
- Protein: 5
- Cholesterol: 15