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Vegan and Gluten Free No Bake Chocolate Banana Cream Pie

Course Desserts, No Bake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 7 servings
Calories 300kcal

Ingredients

crust

  • 1 cup almonds
  • 1/4 cup cocoa powder
  • 1 cup pitted dates
  • 1/3 cup runny nut butter
  • 1/2 cup almond milk + 1 tbsp
  • 1 cup gluten free oats
  • 1/3 cup coconut flour

filling

  • 3 medium large overripe bananas
  • 1 cup full fat coconut milk
  • 1/2 cup raw cashews soaked in hot water, rinsed and drained
  • 2 tbsp melted coconut oil
  • 1/2 tbsp vanilla extract

chocolate shell

  • 2 ESC Strong + Velvety Dark Chocolate Bars
  • 2 tbsp coconut oil

bananas for topping

Instructions

  • make the crust ingredients in a food processor and blend until a thick, grainy dough forms. it's thick, so you may have to stop pulsing and use a spoon to scoop the dough back together and then resume pulsing.
  • then, add to a parchment lined pie pan.
  • blend the filling ingredients in a blender and add to the crust.
  • freeze overnight and then take it out to thaw about 45 minutes. next, melt the chocolate shell ingredients and pour on top.
  • place back in the freezer about 10 minutes and then bring out to thaw again depending on how hard the filling and shell are. see notes in text on how to prevent chocolate from cracking when cutting into slices.
  • the filling should be on the softer side and then it's ready to eat (similar to firm mousse).
  • store in the freezer and thaw before eating.