The ideal dessert to present your loved ones and guests after a barbeque dinner is this vegan frozen banana chocolate pie. The banana filling is delightful and gooey, and the vegan, gluten-free crust is moist. Serve with vegan caramel, fresh fruit, or both.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 16 |
| Yield: | 1 10-inch pie |
Ingredients
- 2 cups raw almonds
- 2 ½ cups dates, pitted and roughly chopped
- ¼ cup water, or as needed
- 2 tablespoons cocoa powder
- 1 pinch salt
- 6 medium bananas
- ¼ cup cocoa powder
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- ¼ cup vegan chocolate chips
Instructions
- Prepare pie crust: Place almonds in the bowl of a food processor and process into an almond meal that still has some chunks; do not overprocess. Add dates and pulse until combined with almond meal. Pour water in, 1 tablespoon at a time, with the processor running, until dough sticks together. Mix in cocoa powder and salt.
- Spread almond crust mixture evenly in the bottom of a 10-inch springform cake pan. Place in the freezer while you prepare filling.
- Combine bananas, cocoa powder, cardamom, and salt in the food processor bowl; mix until combined and thick.
- Pour filling on top of the pie crust and sprinkle with chocolate chips. Return to the freezer for at least 2 hours or overnight before slicing and serving.
- You can use frozen bananas instead of fresh, just allow them to thaw slightly before using in step 3.