Chocolate Banana Pie

Despite participating in the Whole30 program, I had to make a dessert for Easter. I've been brainstorming this for quite a while and apparently (according to my family testers) it was a success!
(I know, I know, technically not "Whole30 compliant" but, seriously, what's Easter without dessert?!)

And yes, it's dairy, grain and sugar free!

The crust is sweet and crunchy thanks to dates (these have been my sweet tooth go-to this month) and nuts. The filling is soft and chocolately! Then I added strawberries to give it some freshness and extra oomph.

Please excuse the quality of the photos. We were at my parents and there was poor lighting and I also didn't cut the piece very straight!  I will hopefully make it again soon so I can take a better photo with the Mama Camera.


Here's the recipe:

Crust 

Ingredients
1 cup almond & 1 cup walnuts, soaked for an hour or more then drained and dried as best as you can
2/3 cup dates
Pinch cinnamon
Pinch salt
Coconut oil (to grease pan)

Directions
1. Pulse nuts and dates in a food processor until well combined, then add the cinnamon and salt.
2. Transfer to an oiled pie plate, then press gently until it's even and smooth
3. Refrigerate for about an hour

Filling

Ingredients

1 pouch (1 tbsp) of unflavoured gelatine

1 cup of coconut milk (from the can)

5 egg yolks

3-4 ripe bananas (the riper, the sweeter but also the riper, the smaller), pureed 

2 tbsp cocoa powder

3-4 strawberries, washed and sliced

Directions

1. Bring the coconut milk to a simmer in a small saucepan.

2. Whisk the egg yolks and whisk them well into the coconut milk, then add banana puree and mix well. 

3. Add the cocoa powder, then mix some more. Stir over medium-low heat for about 5 minutes, until it coats the back of a spoon. Make sure it doesn't boil.

4. Prepare the gelatine as per package directions. (Pour pouch over 1/4 cup water, add 1/4 boiling water and stir constantly until completely dissolved)

5. Add the gelatine mixture to saucepan and (you guessed it!) mix well.

6. Scrape the filling into a glass bowl and chill in the refrigerator for 30-40 minutes, stirring occasionally.

Putting it together

1. Take the crust and filling out of the fridge

2. Carefully pour filling into the crust and spread evenly.

3. Place back into fridge until set, about 2 hours

4. Strawberry time! Place strawberries over top, slice (hopefully a little straighter then me lol) and serve!

Next time I'm going to try whipping some coconut cream for an added touch...mmmmm....

Before the strawberries

Mmmm!

How'd it turn out for you? I'd love to hear your comments!