Gluten Free Guilt Free Chocolate Banana Pie Recipe
Updated Feb 15, 2021, Published Jan 03, 2012
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Happy New Year!
It seems this is the time of resolutions – everything from “sticking to my gluten free diet 100%” to “becoming organized” to “getting a body like Jennifer Aniston or Ryan Reynolds.”
According to the dictionary “resolution” means a firm decision to do or not to do something. There is nothing wrong with resolutions; they are certainly the start to quitting smoking, losing weight and getting out of debt. But I like to do a little more at the beginning of a new year than just make resolutions; I like to dream my dreams first. I find that resolutions are easier to keep if they have a purpose – if they serve to fulfill a dream.
Every year the hubby and I take a little time away from the house and we look at what we hoped to accomplish the year before. We acknowledge the things we did get done and decide if we still want to do the things that we didn’t. Then we dream our dreams. We don’t worry about whether they seem obtainable or not, we just dream and we dream big! After all, if we shoot for the stars and don’t quite make it, we still end up soaring a lot higher than if we were just aiming for the treetops!
Dreaming is not enough however – it needs to be followed up with action and I think this is where resolutions come in. If we dream of having that perfect body, we have to make some resolutions to get there – go to the gym and work out every day, eat clean; cut back on sugar and fat…whatever it is that you need to do to get where you want to go. And then after we make the resolutions we have to do or not do what we decided. And remember – the definition of resolution contains the word “firm” in there – we need to stick FIRM to those decisions.
Whatever your dreams and resolutions are this year, I hope they include getting or staying healthy. And I hope that I can help you keep them. As is my way, I think getting healthy is a lot easier to do if I can eat chocolate pie while doing it.
This guilt free chocolate banana pie is gluten free, dairy free, and sugar free, low in fat, high in protein and just plain delish! It is also pretty darn easy to make.
This year I am all about getting healthier and simplifying my life. EVERY year I am ALL about eating yummy food – so this recipe fits right into my life – the one I have and the one I want to have.
Oh, and by the way – if you have celiac disease or gluten intolerance and you haven’t done this yet, it IS time to take control of your health and make the resolution to stick to your gluten free diet 100%! It doesn’t have to be a difficult resolution to keep – trust me!
Gluten Free Guilt Free Chocolate Banana Pie Recipe
Ingredients
Crust
- 1½ cups blanched almond flour
- 5 large medjool dates, - finely chopped
- Large pinch kosher or fine sea salt
- 3 tablespoons coconut or grapeseed oil, - (or maybe a bit more)
Filling
- 5 small ripe bananas,, cut into pieces
- 5 large medjool dates, - chopped
- 1 cup light unsweetened coconut milk
- 1/3 cup unsweetened cocoa powder, - measured then sifted
- 1 tablespoon pure vanilla extract
- ½ cup sliced almonds
- 2 ounces dark chocolate, - chopped or shaved with a vegetable peeler
Instructions
- Preheat oven to 350 degrees. Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.
- Prepare the crust by combining the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time. Bake for 12-15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.
- Prepare the filling by combining the bananas, dates, coconut milk, cocoa powder and vanilla in a food processor. Process until smooth. Pour the mixture into the cooled pie crust, top with the sliced almonds and chopped or shaved chocolate, cover with plastic wrap and freeze for at least 4 hours. Can be made 1-2 days ahead.
- About ½ hour before serving, take the pie from the freezer, remove the plastic wrap and let set at room temperature until it is soft enough to cut. Slice and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I finally got around to making this today and it’s delicious! I did use a different crust just because it’s my favorite. In the pudding I used 1/2 Special Dark cocoa and 1/2 cacao, added a pinch of espresso powder, a pinch of salt, 1 tablespoon coconut nectar, and a few drops of orange essential oil. Those minor adjustments kicked up the flavors and made it the exact dessert I was craving. I’ll be serving it tomorrow with fresh whipped coconut milk and raspberries. For anyone interested in the other crust, you can find it at https://www.peacefulplate.com/2012/03/08/lemon-cream-bars/ where you can also find a great pudding type lemon bar.
So happy you enjoyed it. I love it when people take my recipes and adjust them to make then their own, thanks for sharing!
I made this for the paleo family that I work for and it is amazing! I had some extra dark chocolate so I melted it and added to the banana mixture for an extra chocolate-y flavor. So good. Maybe even my favorite paleo dessert ever!
Oh yay Debbie! So happy you all loved it. Love the fact you made it even more chocolatey! Thanks for reporting back!
Why does it say “preheat oven to 350” if it’s supposed to be frozen. Is there something missing?
You bake the crust first, let it cool, add the filling and freeze it. It states that in the directions. Enjoy!
I just tried making this crust with a lemon curd filling. OMG goodness! Here is the link for the lemon curd, I made a double batch (to fill the crust size) and also made mine with coconut oil instead of butter and it was perfect!https://www.taste.com.au/recipes/17755/lemon+curd
So happy you liked it adn that lemon curd sounds wonderful!
Hi Carol, I have made several recipes from your website and loved every single one of them. Now I am embarking on making some pies :) I wanted to know what kind of coconut milk are you talking about in this recipe …the kind that comes in a tetra pack (much like regular milk or almond milk) or in a tin can? I personally like the can one because it has way more flavour but I also know that it has way more calories. Let me know! Thanks in advance.
Okay weird Q – is there a way to make this without chocolate? Husband hates chocolate so wondering if it can be left out or substituted with something else
Hi Amanda,
I’m pretty sure you can just leave out the cocoa powder and leave off the shavings that are on the top. It will just be a banana flavored pie. :) Enjoy!
xo,
Carol
So I’m thinking this recipe is not only gluten free, but with some slight modifications it can also be nut free by making substitutions to the crust, replacing the almonds on top with non-dairy white chocolate curls as well as non-dairy chocolate curls. Then we would have a gluten-free, nut-free, dairy-free, fat-free pie