This is a healthy spin on a Chocolate Pudding pie. I used the same recipe at the Chocolate Mousse, added in banana and Almond butter (to taste) and used the same pie crust recipe as the Lemon Pie - AMAZING!!!
All raw, gluten-free, vegan and quick. I almost finished off the whole pie myself.....
Chocolate Banana Pie:
(Filling: I doubled the recipe so I had enough to fill the pie crust)
1/4 cup pitted medjool dates, soaked
1/4 cup agave nectar
1/2 tsp vanilla extract
1.5 - 2 Avocados
1/4 cup raw cocoa powder - or more to taste
1/4 cup water
Place dates, agave, and vanilla in food processor and process until smooth. Add avocado, cocoa and water and process until creamy.
**Add Banana and Almond Butter to taste.
Pie Crust:1 ½ cups organic unsweetened shredded coconut
2 cups organic pecans
4 to 6 organic medjool dates
¼ cup organic raw agave nectar
Combine coconut, pecans, dates, and agave in a food processor and process until the mixture looks like coarse crumbs and begins to stick together. Empty the mixture into a 9” pie plate and evenly distribute the crumbs along the bottom and up the sides. Once the crumbs are distributed, press it all in firmly with your hand until it’s all packed together. Then using a spoon spread the filling over the crust. Chill the pie for about an hour before serving, then enjoy!