Author Notes
Combine chocolate and banana in a delicious gluten, grain and dairy free pie crust and you get this insanely rich but guilt free dessert!!
I prepared this pie one night when I was in the mood for something decadent, like a banana cream pie but with chocolate… At first I thought it would have been hard to achieve this goal: to make the filling without dairy and sugar seemed challenging. But to create a crust without gluten nor grains while still making it taste indulgent and buttery… well, that seemed even harder!
Fortunately, if your pantry is well equipped in order to support gluten and grain free baking, you can accomplish some amazing things in the kitchen! Just like this Banana Chocolate Pie that tastes so rich you won’t believe it’s a guilt free treat. —Ambra Torelli
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Ingredients
- For the Grain Free Chocolate Crust
-
100 grams
Cassava Flour
-
40 grams
Chickpea Flour
-
30 grams
Sweet Potato Starch
-
40 grams
Tigernut Flour
-
20 grams
Erythritol
-
30 grams
Raw Cacao
-
10 grams
Carob Powder (can be replaced with the same quantity of Cacao instead)
-
80 grams
Coconut Milk
-
8 grams
Organic Alcohol Free Vanilla Extract
-
70 grams
Coconut Oil, melted
-
10 grams
Apple Cider Vinegar
-
10 grams
Cacao Nibs
-
10 grams
99% Dark Chocolate, shaved
- For the Filling and for the Topping
-
160 grams
Banana
-
40 grams
Pumpkin Puree
-
60 grams
Coconut Milk
-
2 pieces
Medjool Dates
-
1 piece
fresh Banana
-
1 tablespoon
Unsweetened Coconut Flakes
Directions
-
Preheat the oven to 350 F.
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Combine all dry ingredients in a bowl and mix well.
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Add all the wet ingredients over the flour and mix thoroughly with your hands.
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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.
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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.
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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.
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In the meantime, prepare the banana filling by blending all the ingredients together until smooth and creamy.
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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.
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Put the pie back in the oven and bake for 20 more minutes.
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