Slightly related: I always have an obscene amount of bananas in my house. My friend Grace recently came over, took one look at my banana bowl (yup, I have one of those), and asked if I have some sort of potassium deficiency. Nope.
Chocolate Banana Cream Pie
1 cup raw almonds
1 cup raw walnuts
1/2 cup medjool dates (see notes)
1/2 tsp cinnamon
1/4 tsp salt
6 bananas, frozen (divided)
2 tbsp unsweetened almond milk (divided)
2 tbsp raw cacao powder
1 banana, sliced
Handful of walnut pieces
Cacao powder, for dusting
To make the crust, pulse almonds and walnuts in a high speed blender or food processor until you have a coarse mixture. Add dates (I chopped mine up to make it easier on my blender), cinnamon, and salt, and blend at a high speed until a smooth dough forms.
Transfer dough to a lightly oiled pie dish and spread evenly. Place pie crust in the freezer while you prepare your filling.
To make the filling, start by blending three frozen bananas with one tablespoon almond milk in a high speed blender or food processor. Blend on high to make banana ice cream. Retrieve your crust from the freezer. Add banana ice cream in an even layer and top with banana slices. Freeze for at least two hours.
Once the first layer has set in the freezer, blend three remaining frozen bananas with one tablespoon almond milk and cacao powder in a high speed blender or food processor. Add your chocolate banana ice cream layer on top of your banana layer. Place back in the freezer to set for at least 2 hours.
Before serving, dust pie with cacao powder and top with walnut pieces.
- The fresher the dates, the better. I had the best results when using juicy dates I bought that day.