I was so in the mood for a banana chocolate pie. This recipe came together very organically; I kept adding different elements until I was happy with the result. Hubby says he's not a dessert person, but occasionally partakes. There's always dessert lingering around our house! This recipe even gets his stamp of approval - he ate three pieces without me even prodding him to try it! That means it's delicious.

Elvis Mousse Pie [Vegan, Gluten-Free]

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Serves

8

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Ingredients

For the Crust:

  • 1 c. unsweetened coconut, shredded
  • 1 c. medjool dates, pitted
  • 1/2 c. natural peanut butter
  • 1 T. unsweetened cocoa powder, or carob powder
  • pinch of cinnamon
  • splash of spiced rum
For the chocolate layer:
  • 1/2 c. vegan chocolate chips
  • 2 T. coconut oil (heaping tablespoons)

For the Filling:

  • 3 cans of coconut milk, refrigerated for at least 24 hours
  • 1 c. powdered sugar (vegan)
  • 4 T. unsweetened cocoa powder, or carob powder
  • 1 T. natural peanut butter
  • 1/2 T. cornstarch
  • splash of spiced rum

For the Additional Toppings:

  • 2 bananas, sliced
  • Vegan whipped cream, optional
  • Vegan chocolate sauce, optional
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Preparation

  1. In a food processor or high speed blender, combine the crust ingredients - it's that simple! Scrape the sides and pulse until everything is combined well.
  2. Place the crust dough in a greased spring-form pan.  Press it against the pan to flatten it.  So easy!
  3. Using a double boiler or microwave, melt the chocolate and oil together until they are smooth.  (In the microwave, you're going to want to combine them in an appropriate container; microwave for 30 seconds and stir; and microwave again for 30 seconds and stir.) Spoon this layer out on top of the crust.
  4. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge.
  5. When you're ready, carefully open the coconut milk cans and scoop the fat off of the top of the cans.  (You can save the water portion for smoothies or ice pops!)
  6. Combine the filling ingredients in the chilled mixing bowl and beat on high for at least 10 minutes.  And when I say 10 minutes, I mean it.  Set your timer.
  7. In the mean time, slice the banana and line the bottom of the crust with banana pieces.
  8. Once the mixture is done, pour it on top of the banana slices and crust.  Smooth the batter out with a spatula.  Stick the pie in the freezer for an hour or more.
  9. You can top the pie with whipped cream and/or chocolate sauce.  I chose toasted coconut!
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