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1
Preheat the oven to 350 F.
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2
Combine all dry ingredients in a bowl and mix well.
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3
Add all the wet ingredients over the flour and mix thoroughly with your hands.
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4
Lastly, toss in the cacao nibs and the shaved dark chocolate and knead until you get a smooth ball of dough.
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5
On a floured wooden floor or on a large cutting board covered with parchment paper, roll down the dough with a rolling in until 2/3 of an inch thick.
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6
Place a large, baking pan over the dough and cut out its shape in the dough keeping your circle 2/3 of inch larger. Set aside the leftover dough you trimmed.
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7
Using the baking paper that's underneath, transfer the pie crust in the baking pan, poke a few holes in it with a fork and bake for about 20 minutes.
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8
In the meantime, prepare the banana filling by blending all the ingredients together until smooth and creamy.
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9
Take your gluten free pie crust out of the oven, pour the banana filling over it and crumble apart the leftover dough on top of the filling.
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10
Put the pie back in the oven and bake for 20 more minutes.
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11
Let the pie cool down and, when lukewarm, add some coconut flakes, shaved chocolate and a few slices of fresh banana on top. Enjoy!!
