Guilt & Gluten Free Chocolate Banana Pie Recipe

Name: Guilt & Gluten Free Chocolate Banana Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces cassava flour; 7 tablespoons chickpea flour; 1 ounce sweet potato starch; 5 1/8 tablespoons flour Tigernut; 1 1/3 tablespoons erythritol; 1 ounce raw cacao; 1 9/16 tablespoons carob powder can be replaced with the same quantity of Cacao instead; 5 1/3 tablespoons coconut milk; 1/4 ounce alcohol Organic, Free Vanilla Extract; 5 3/16 tablespoons coconut oil melted; 10 cider vinegar grApple; 1 7/8 tablespoons cacao nibs; 1 tablespoon dark chocolate shaved; 1 1/16 cups banana; 2 5/8 tablespoons pumpkin puree; 4 tablespoons coconut milk; 2 medjool dates; 1 banana fresh; 1 teaspoon coconut flakes Unsweetened; 1 tablespoon dark chocolate shaved

Servings: persons

3 1/2 ounces cassava flour
7 tablespoons chickpea flour
1 ounce sweet potato starch
5 1/8 tablespoons flour Tigernut
1 1/3 tablespoons erythritol
1 ounce raw cacao
1 9/16 tablespoons carob powder can be replaced with the same quantity of Cacao instead
5 1/3 tablespoons coconut milk
1/4 ounce alcohol Organic, Free Vanilla Extract
5 3/16 tablespoons coconut oil melted
10 cider vinegar grApple
1 7/8 tablespoons cacao nibs
1 tablespoon dark chocolate shaved
1 1/16 cups banana
2 5/8 tablespoons pumpkin puree
4 tablespoons coconut milk
2 medjool dates
1 banana fresh
1 teaspoon coconut flakes Unsweetened
1 tablespoon dark chocolate shaved

1
Preheat the oven to 350 F.
2
Combine all dry ingredients in a bowl and mix well.
3
Add all the wet ingredients over the flour and mix thoroughly with your hands.
4
Lastly, toss in the cacao nibs and the shaved dark chocolate and knead until you get a smooth ball of dough.
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
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.
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.
8
In the meantime, prepare the banana filling by blending all the ingredients together until smooth and creamy.
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.
10
Put the pie back in the oven and bake for 20 more minutes.
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!!

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 1/2 ounces cassava flour, 7 tablespoons chickpea flour, 1 ounce sweet potato starch, 5 1/8 tablespoons flour Tigernut, and more.

Yes, Guilt & Gluten Free Chocolate Banana Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Guilt & Gluten Free Chocolate Banana Pie

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