Banana Chocolate Cream Pie in your face!

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You know what’s awesome?  When you try something and it works out like a dream.  That was the case with this dessert.

I swapped from my usual sweetener to using powdered stevia to try it out and it turned out so good.  I’m really impressed with this stevia as there’s no after taste.

This recipe is easy and keeps well in the fridge for up to 4 days.

You will need a blender and a food processor.  If you don’t have a blender that’s cool, just use your food processor to make the chocolate cream but make sure you get all the lumps out.

Let’s dance.

 Banana Chocolate Cream Pie

Banana Chocolate Cream Pie

Makes one 20 cm pie dish

Ingredients

1 banana

Chocolate Cream

3 small avocados or 2 large ones

1/2 cup of unsweetened almond milk

2 TBS of powdered stevia (I used Natvia brand)

3 TBS raw cacao powder

1 TBS of arrowroot powder

1 tsp of vanilla extract

 Crust

2 cups of raw almonds

2 TBS of coconut oil

1/2 tsp of Himalayan pink salt

1 tsp of vanilla extract

1/4 cup or raw cacao powder

1/4 cup of maple syrup

 

Method

Crust

Line a 20 cm cake tin with removable base with baking paper and set aside.  To make the crust, add all of the ingredients to the food processor and process until you get fine crumbs that hold together when pressed.  Pour the mixture in to the prepared tin and press down evenly, coming half way up the sides.  Place in the fridge to set.

Chocolate Cream

Place all ingredients in a blender or food processor and blend/process until mixture is totally smooth and fluffy.

To assemble the pie, cut the banana into coins, and place on the bottom of the ready made crust.  Then pour in the mixture and use a spatula to spread it out evenly and flatten the top.

Cover and place in the fridge to set overnight or for at least 5 hours.

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This pie cuts well straight from the fridge but be mindful that the chocolate cream will still be a cream like consistency so it does not cut in perfect lines.

Enjoy!

Peas, love and mungbeans

xxb

 

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