This is from my new favorite cookbook. I hope you enjoy it as much as our family did! This recipe was so easy, I was able to do it with my son. If you have kids, it's so great to cook with them. They have such a sense of accomplishment when they serve their creations. Enjoy! And please let me know what you think of it.
I'm so sorry we didn't take a picture of the completed pie. It was so beautiful, we ate it before I had a chance!
Chocolate Cookie Crumb Crust:
1 1/2 cups almond flour
1/4 cup arrowroot powder
1/4 cup coconut sugar
3 tablespoons cocoa powder
1/4 teaspoon sea salt
1/4 cup coconut oil
1 to 2 teaspoons water
Coconut Cream Filling
4 medium frozen bananas
1/2 cup coconut cream*
2 to 4 tablespoons honey
1 to 2 teaspoons vanilla
*Coconut cream is just a can of full fat coconut milk put in the fridge overnight.
Crust:
Preheat over to 350
Place almond flour, arrowroot, coconut sugar, cocoa powder and salt nto food processor. Pulse a few times to mix the ingredients together. Add coconut oil and process again until crumbly. While the motor is running, slowly add the water starting with 1 tablespoon. Continue to process until dough begins to form a ball. Add a tad bit more water if necessary. Press into a 9 inch deep dish pie plate. Bake for 15-20 minutes. Cool completely or freeze before adding the filling.
To make the filling, place all ingredients into a food processor and pulse/process to break down the bananas.
Note: this jammed up my food processor so I would suggest cutting the bananas into slices before doing this step.
Once the filling is smooth, scoop into crust and freeze for 2 to 4 hours or until firm. Slice and serve.
Yields 8 servings
