Chocolate Banana Cream Pie

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What better way to celebrate this Valentine’s Day than with a decadent, rich, chocolate pie?! I say much better than a box of chocolates.. make this for someone you LOVE instead!

This pie is rich. Not overly sweet, but has a lovely decadence to it that leaves you really satisfied.

It is “paleo friendly” if you consume grass fed butter. If not, try subbing with equal parts coconut oil and a pinch of salt and let us know how it comes out. It’s also as simple as pies come. With a total of 6 ingredients and no baking time, there is no excuse not to make this pie.

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“Paleo” Chocolate Banana Cream Pie

Crust:

  • 1 cup of Almond Meal (Can make your own by food processing 3/4 cup Almonds)
  • 1/4 Cup Salted Grass Fed Butter (such as Kerrygold)

Filling:

  • 4 Squares Unsweetened Baking Chocolate (I used the brand Baker’s)
  • 1 (15oz can) Full Fat Coconut Milk (unsweetened and at room temperature)
  • Liquid Stevia (or other sweetener of choice such as maple syrup)
  • 2 Bananas 

Melt butter or coconut oil and combine with almond meal in a bowl. Press into the bottom of an 8inch pie tray and place in the fridge to set. 

In a double boiler or in a microwave set to a lower power setting, melt the baking chocolate. Once fully melted, pour in the can of coconut milk and stir until combined. The coconut milk should be at room temperature so it is not in solid form.

Add in stevia slowly, mix well and then taste. I used with 9 drops of liquid stevia which leaves this pie more rich than sweet, how I like it. You can also use another sweetener such as maple syrup. Start with a small amount and adjust to your liking.

Pour the chocolate filling into the almond meal crust. Top the pie with both slices bananas and a sprinkle of shaved chocolate. Refrigerate for a minimum of 2 hours. This pie actually taste great if yo freeze it and allow it to thaw for a few minutes before consuming. 

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