Anyone who’s seen me cook from a recipe can attest that I am always making substitutions. Especially when I get it into my head that I want to make something now. So it was with this chocolate banana pie. I had just gotten a copy of the Paleo Chocolate Lover’s Cookbook and was flipping through it. A picture of chocolate hazelnut mini-tarts caught my eye and I just had to make them. Except that I was out of hazelnuts, I wasn’t quite sure where to find coconut butter locally, and (perhaps most crucially), there was no chocolate in the studio. Cocoa powder only. And a bowl of bananas. Not to be denied my desire for a chocolate dessert, I started experimenting.
In the end, the crust in this pie is a fairly close copy of the one used in the inspiration recipe, a mix of walnuts and coconut flour. I used a fresh apple instead of applesauce, and added a little orange zest to brighten things up. This crust is a little finer and lighter than the coarse ground almond crust I have used for tarts in the past (such as last summer’s recurring peach and blackberry), it tastes less obviously “alternative”, which may or may not matter to you. I was initially a little concerned about using walnuts in the crust–I thought there might be a bit of an aftertaste. However, multiple rounds of baking have laid my fears to rest.
The filling for this pie is incredibly easy: just dump everything in the food processor and go. The result is creamy, dark, and chocolatey. It sets up very quickly also, making this a great semi-last minute dessert (assuming, of course, that you have all the ingredients to hand!).
Chocolate Banana Pie
Makes 1 10″ tart, enough for 6-8
1 c. walnuts
1/2 c. coconut flour
1 apple, cored and coarsely chopped
2 tbsp coconut oil
grated zest of 1 orange
4 bananas, peeled and cut into 1-2″ pieces
3/4 c. cocoa powder
1 1/4 c. almond milk
1 tsp. vanilla extract
1. In a food processor, combine the walnuts and coconut flour. Process to a fine meal. Add the apple, coconut oil, and orange zest, and process until the mixture has reached a uniform consistency. The result should be a slightly moist dough.
2. Preheat oven to 350F. Press crust into a 10″ tart pan. Bake for 15 minutes. Remove from oven and allow to cool while you make the banana filling.
3. Combine all filling ingredients in a food processor, and process until smooth. Depending on the size of your bananas, you may wish to add up to 1/4 c. additional almond milk.
4. Pour the filling into the crust and spread evenly. Place in refrigerator and leave for at least 15 minutes to allow filling to firm up.