CHOCOLATE BANANA CREAM PIE
2 Ripe Avocados
2 med. Bananas
1 teaspoon vanilla (I’ll increase that to two next time)
2 Tablespoons maple syrup (or agave nectar or sweetener of choice)
½ teaspoon cinnamon (I’ll increase that to about 1 tea. next time)
3 heaping Tablespoons of pure cocoa ( I used the Epicure). If you use regular cocoa, then adjust to taste and how deep you want the colour to be.
¼- ½ cup of chocolate chips or pure chocolate from a bar ( 90% cocoa level or of choice)
OOPS!!! My bad! Cat food WAS NOT used in this recipe.
Process avocados, bananas till smooth. You may have to scrape the sides every so often. Once smooth, add everything else except the chocolate chips.
Once smooth and blended well, add chocolate chips and process until chocolate is in smaller pieces or until desired. You can skip the processing altogether of the cc and just have them as chips.
The pudding will be quite thick, so carefully spoon into prepared shell of choice (I used a Corn Flake crust recipe that I made up myself). Find below.
Carefully spread pudding over all the crust area and pie plate (I used a 9 inch).
Cover with plastic wrap and refrigerate to firm up more although this pie is ready to eat as soon as it’s finished!
CORN FLAKE PIE CRUST
1 ¼ cups Corn Flakes (110 calories)
1 Tablespoon almost melted coconut oil (120 calories)
25 gr. Dates (85 calories)
Process Corn Flakes for a few seconds, then add dates and process until it’s a fine crumb mixture. Add melted coconut oil while processing. Carefully spoon into pie plate and pat down with a spatula until bottom of plate is covered. If you want to also have the sides covered in the crust, increase your amounts by half again. The crust as I made it will be about 315 calories. Divide by 8 servings will be about 40 calories for the crust portion only.
Total for pie as I made it is about 120-130 calories per serving with 8 servings per pie. If you add lite Cool Whip, add those extra calories for each serving. Or you can arrange sliced banana to top off the pie.