This vegan frozen banana chocolate pie is the best dessert you can serve your family and friends after a barbecue dinner. The vegan, gluten-free crust is moist and the banana filling is gooey and delicious. Serve with fresh fruit, vegan caramel, or both.
Ingredients
- 2 cups raw almonds
- 2.5 cups dates , pitted and roughly chopped
- 0.25 cups water , or as needed
- 2 tablespoons cocoa powder
- 1 pinch salt
Instructions
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1
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.
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2
Spread almond crust mixture evenly in the bottom of a 10-inch springform cake pan. Place in the freezer while you prepare filling.
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3
Combine bananas, cocoa powder, cardamom, and salt in the food processor bowl; mix until combined and thick.
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4
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.
Nutrition Facts
Per serving
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