Recipe courtesy of Nadia G
Total:
4 hr 10 min
Prep:
20 min
Inactive:
3 hr
Cook:
50 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 10 min
Prep:
20 min
Inactive:
3 hr
Cook:
50 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 10 min
Prep:
20 min
Inactive:
3 hr
Cook:
50 min
Yield:
6 servings
Level:
Easy

Ingredients

Crust:
  • 1/4 cup plus 1/2 teaspoon cocoa butter , melted
  • 1 cup sweetened shredded coconut
  • 1/4 cup almonds, pulverised
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
Filling:
  • 1 cup finely chopped dark chocolate
  • 1 cup silken tofu
  • 2 tablespoons soy milk
  • 1 tablespoon maple syrup
Topping:
  • 3 bananas, sliced into 1/4-inch discs
  • 1 cup raw sugar

Directions

Watch how to make this recipe.

To make the crust: Preheat the oven to 300 degrees F. Grease a 9-inch pie pan with 1/2 teaspoon cocoa butter. In a big bowl, mix together the coconut, almonds, remaining 1/4 cup cocoa butter, vanilla extract and salt until crumbly. Mold the crust mixture into the pan, pushing up along the sides. Bake until the coconut is lightly browned, 20 to 25 minutes. Remove from the oven and let cool. To make the filling: Heat a double boiler over medium heat and melt the chocolate, stirring until creamy. Remove from the heat and let cool for 10 minutes. In a big bowl add the tofu, soy milk, maple syrup and cooled melted chocolate and blend with a hand mixer until completely smooth, about 10 minutes. Pour the chocolate filling into the piecrust and chill for 2 hours. To make the topping: Preheat the oven to 250 degrees F. Coat the sliced bananas in sugar. Place on a baking sheet covered with parchment paper, in an even layer. Bake until crisp and caramelized, 15 to 20 minutes. Let cool. To assemble: Top the pie with a layer of caramelized bananas, starting from the middle and working outwards in a circle. Chill for another 30 minutes.

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