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Ingredients
  

  • 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!!