Happy Monday Lovelies…and in case its not as happy as it should be, here is some healthy and delicious dessert that is sure to put a smile on your face 🙂
It was another friend’s birthday this weekend (lotsa August babies around me), and I wanted to show them how much I appreciate them being born…and nothing quite says that like baking I think!
Now this got the creative and curious parts of my brain spinning on what I could make for a chocolate lover, besides cupcakes (because those are too addictive and I would eat them ALL), that was yummy AND healthy…
There was the usual cashew vegan cheesecakes, which are indeed tasty, but I have made it before and I wanted something different (and to be honest, less work ;). Just then as I was scrolling, I saw some heavenly looking pudding on Insta and set out to see how I could make a cleaner version, and maybe even put it in a pie….I was trying to get more creative right?!
So Voila …
Vegan Chocolate Banana Pudding Pie
Ingredients:
Pudding/Filling:
Filling adapted from Oh She Glows– adapted from Green Kitchen Stories
- 3 medium bananas – ripe but not brown all over
- 1/2 avocado
- 1/4 cup smooth raw almond butter
- 4-5 tablespoons raw cacao powder, or to taste
- 1 teaspoon pure vanilla extract
- 5 or desired amount of gluten free Mary’s Gone Crackers Double Chocolate cookies crushed up fine
Crust:
- 2 Cups finely chopped almonds (use whole raw almonds in food processor)
- 2 Tbsp Raw or Organic Honey – Alternately Maple Syrup or Coconut nectar if you don’t eat honey
- 2 Tbsp Coconut oil
- Pie pan
Directions:
Chop almonds into a finer texture, think very small chunks but not down to a flour consistency. I like to just pulse it so I don’t go overboard. Put the chopped almonds in a mixing bowl, Next melt your coconut oil and pour into the almonds, then add your honey and mix thoroughly. Press firmly into the bottom of a pie pan (line it with parchment if not non-stick). Set Aside.
Next put your desired amount of chocolate cookies into the food processor and blend into a small granule powder. Then set aside. Add all other filling ingredients to the processor and blend until super creamy ( I had mashed my bananas a little prior just to make getting the lumps out quicker). Add cookie crunchies to the mixture, stir in by hand, then pour the filling over your pie crust. Optional, you can cut up an extra banana in slices to decorate the top of your pie. Pop the finished product in the fridge for 2 hours to set the pudding.
Serve and enjoy! XO
Side note: If making this for someone else or company, it is at it’s best freshness up to 24 hours.
