Vegan Frozen Banana Chocolate Pie Recipes
VEGAN CHOCOLATE BANANA CREAM PIE
Delicious vegan Banana Chocolate Cream Pie. Layers of banana and chocolate mousse topped with shredded coconut and fresh bananas for a gluten-free and naturally sweetened wholesome dessert.
Provided by Sarah McMinn
Categories Dessert
Time 2h40m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 F. In a food processor mix together walnuts and coconut until well combined. Add maple syrup and blend until it forms a crumbly dough that sticks together when pressed. Transfer the walnut/coconut mixture to a 9" pie pan and press the crust into the bottom and sides of the pan so that it is about 1/4" thick. Bake the crust for 10 -12 minutes until the edges are lightly brown and toasted. Remove from oven and let cool. Once cool, add a layer of sliced bananas on the bottom and place in the refrigerator.
- To make the coconut banana custard, drain and rinse 1 cup of raw cashews. Place them in a powerful blender with lemon juice and coconut oil and blend until completely smooth. Add the creamed coconut, bananas, vanilla extract, and salt. Blend until well combined. Spoon the filling into cooled pie crust and spread evenly. Place the pie in the refrigerator and to let it chill while making the chocolate banana custard.
- Clean out the blender. To make the chocolate banana custard, combine the remaining cashews with the maple syrup blending until very smooth. Add cacao powder, bananas, vanilla extract, and salt and blend until well combined. With motor running, slowly add coconut oil until thoroughly mixed. Pour the mousse over the chilled banana custard and return to the refrigerator for 2 hours to let the custards set up.
- When you're ready to serve, top with fresh bananas. The pie should be served chilled.
Nutrition Facts : Calories 420 kcal, Carbohydrate 25 g, Protein 8 g, Fat 40 g, SaturatedFat 21 g, Sodium 12 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
VEGAN FROZEN BANANA-CHOCOLATE PIE
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.
Provided by Aroma and Essence
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- 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.
- Spread almond crust mixture evenly in the bottom of a 10-inch springform cake pan. Place in the freezer while you prepare filling.
- Combine bananas, cocoa powder, cardamom, and salt in the food processor bowl; mix until combined and thick.
- 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 : Calories 243.9 calories, Carbohydrate 37.8 g, Fat 11.1 g, Fiber 6.6 g, Protein 5.6 g, SaturatedFat 1.8 g, Sodium 47.7 mg, Sugar 23.9 g
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