Creamy Quinoa Custard Pie Layered With Bananas And Date Toffee

1. 1

   Preheat the oven to 350 degrees and grease an 8'' pie pan. To prepare the toffee, soak the chopped dates in 3/4 C milk.

2. 2

   Place the quinoa flakes and 1 1/2 C of milk in a saucepan, bring to a boil, then simmer for 15 minutes. Add another 1 1/2 C soy milk and beat well with an electric mixer or handheld blender. Simmer for another 5 minutes.

3. 3

   Add the maple syrup and divide the mixture between 2 bowls.

4. 4

   To one, add the espresso powder, 2 tsp vanilla, and salt, mix thoroughly and set aside. To the second bowl, add coconut milk, 1 tsp vanilla, and 1 heaping tbsp cornstarch, then beat until smooth.

5. 5

   To make the toffee, blend the dates soaking in milk (and extra milk), coconut oil, brown sugar, and molasses in a food processor until smooth. Then, spread date toffee into the pie crust and top with a layer of sliced bananas.

6. 6

   Smother bananas with quinoa custard, smooth with a rubber spatula, and chill pie in the refrigerator. Serve cold, topped with coconut cream and cocoa powder.

* Per serving · 4 servings · Values may vary.