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Categories:
flour flour starch flour erythritol cacao carob powder coconut milk vanilla coconut oil apple cider vinegar chocolate banana pumpkin puree coconut milk dates banana chocolate
Viewed: 75 - Published at: 6 years agoIngredients
- 100 grams Cassava Flour
- 40 grams Chickpea Flour
- 30 grams Sweet Potato Starch
- 40 grams Tigernut Flour
- 20 grams Erythritol
- 30 grams Raw Cacao
- 10 grams Carob Powder
- 80 grams Coconut Milk
- 8 grams Organic Alcohol Free Vanilla Extract
- 70 grams Coconut Oil, melted
- 10 grams Apple Cider Vinegar
- 10 grams Cacao Nibs
- 10 grams 99% Dark Chocolate, shaved
- 160 grams Banana
- 40 grams Pumpkin Puree
- 60 grams Coconut Milk
- 2 pieces Medjool Dates
- 1 piece fresh Banana
- 1 teaspoon Unsweetened Coconut Flakes
- 10 grams 99% Dark Chocolate, shaved
Method
- Preheat the oven to 350 F.
- Combine all dry ingredients in a bowl and mix well.
- Add all the wet ingredients over the flour and mix thoroughly with your hands.
- Lastly, toss in the cacao nibs and the shaved dark chocolate and knead until you get a smooth ball of dough.
- 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.
- 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.
- 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.
- In the meantime, prepare the banana filling by blending all the ingredients together until smooth and creamy.
- 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.
- Put the pie back in the oven and bake for 20 more minutes.
- Let the pie cool down and, when lukewarm, add some coconut flakes, shaved chocolate and a few slices of fresh banana on top. Enjoy!!