Recipe: Raw Chocolate-Banana Cream Pie with Coconut-Pecan Crust

In honor of Stephanie's Birthday

Here’s a savory and satisfying rendition of the French bistro classic, without all the fat. Can also be made as four 4-inch individual tarts.

CRUST

1 cup raw pecans

1/2 cup soft Medjool dates, pitted and coarsely chopped

1 cup plus 2 Tbs. unsweetened coconut flakes

1/4 cup raw cacao nibs

FILLING

4 medium avocados, very ripe

1/2 cup raw, unfiltered honey

1/4 cup maple syrup

4 Tbs. coconut oil, slightly softened

2 tsp. vanilla extract

1 cup natural cocoa powder, raw if possible

2 medium bananas, very ripe

16 raw pecan halves

1. Lightly coat bottom and sides of 8-inch glass pie pan with coconut oil. Set aside.
2. To make Crust: Combine pecans, dates, and 1 cup coconut flakes in blender; process until mixture is crumbly. Add half of cacao nibs, and pulse until mixture starts to form ball. Press mixture into pie pan to form crust, and place in freezer to chill.
3. To make Filling: Halve avocados, remove pit, and scoop out flesh. Combine avocado flesh, honey, maple syrup, coconut oil, vanilla, cocoa powder, and bananas in food processor. Process until very smooth and creamy, occasionally scraping sides of food processor with rubber spatula; add up to 1/3 cup warm water 1 Tbs. at a time, if necessary, to thin.
4. Transfer Filling to Crust, smoothing top. Scatter remaining 2 Tbs. coconut flakes and cacao nibs on top of pie. Arrange pecan halves around outside of pie. Chill 1 hour (or until firm) before serving.

Serves 12

PER SERVING: 367 CAL; 4 G PROT; 26 G TOTAL FAT (11 G SAT FAT); 37 G CARB; 0 MG CHOL; 9 MG SOD; 9 G FIBER; 23 G SUGARS

http://www.betternutrition.com/chocolate/columns/askthenaturopath/862