Ingredients
100 grams Cassava Flour
40 grams Chickpea Flour
30 grams Sweet Potato Starch
40 grams Tigernut Flour
20 grams Erythritol
30 grams Raw Cacao
10 grams Carob Powder
80 grams Coconut Milk
8 grams Organic Alcohol Free Vanilla Extract
70 grams Coconut Oil, melted
10 grams Apple Cider Vinegar
10 grams Cacao Nibs
10 grams 99% Dark Chocolate, shaved
160 grams Banana
40 grams Pumpkin Puree
60 grams Coconut Milk
2 pieces Medjool Dates
1 piece fresh Banana
1 teaspoon Unsweetened Coconut Flakes
10 grams 99% Dark Chocolate, shaved
Preparation
Preheat the oven to 350 F.
Combine all dry ingredients in a bowl and mix well.
Add all the wet ingredients over the flour and mix thoroughly with your hands.
Lastly, toss in the cacao nibs and the shaved dark chocolate and knead until you get a smooth ball of dough.
On a floured wooden floor or on a large cutting board covered with parchment paper, roll down the dough with a rolling in until 2/3 of an inch thick.
Place a large, baking pan over the dough and cut out its shape in the dough keeping your circle 2/3 of inch larger. Set aside the leftover dough you trimmed.
Using the baking paper that’s underneath, transfer the pie crust in the baking pan, poke a few holes in it with a fork and bake for about 20 minutes.
In the meantime, prepare the banana filling by blending all the ingredients together until smooth and creamy.
Take your gluten free pie crust out of the oven, pour the banana filling over it and crumble apart the leftover dough on top of the filling.
Put the pie back in the oven and bake for 20 more minutes.
Let the pie cool down and, when lukewarm, add some coconut flakes, shaved chocolate and a few slices of fresh banana on top. Enjoy!!
