This pie is dairy and grain free. The crust is a great base for any pie (chocolate vegan pie coming soon). I could just eat the crust and be a happy camper! The crust was adapted from the “Gluten-Free Almond Flour” cookbook. The pudding was adapted from a very fattening Bon-Appetit Peanut Butter Pie Custard (May 2009). Enjoy the combo!
Those looking to watch their sugar and cholesterol intake, this dessert is very low in cholesterol. While most puddings contain heavy cream or whole milk, this contains no dairy. Coconut milk is cholesterol free, as it comes from a plant source. The crust also contains no cholesterol. The cholesterol source in this comes from 2 egg yolks. The sugar content in this recipe is much lower than a typical dessert. While most desserts aren’t healthy for you, this one greatly improves upon its typical counterpart, and you will not feel as if anything is missing. There are no artificial ingredients to make this reduction possible. Real food is better food.
Ingredients:
Custard:
- 2 yolks
- 1 1/2 cup of reduced-fat coconut milk (if you want a thick custard, use whole fat-we used reduced-fat)
- 1/4 cup of agave
- 1 1/2 tbsp starch (corn, potato, tapioca, or arrowroot)
- 1/2 tsp vanilla
- pinch of salt
Crust:
- 1 1/4 c almond meal (take almonds and grind to powder in Vitamix or other powerful blender)
- 1/2 cup chopped dark chocolate, about 3 oz. (we used 72% dark, vegan)
- 2 tbsp grapeseed oil
- 2 tbsp agave nectar
Pre-Baked Gluten & Dairy Free Chocolate Crust
Assembly:
- 2 bananas
- 3 tbsp dried coconut (we used low-fat)
- 1/2 lemon (about 1 tbsp); juiced
- Shavings of dark chocolate
Instructions:
- To make the custard: whisk sugar, starch, and salt, adding in the coconut milk, yolks, whisking constantly until low boil (don’t let come to rapid boil). Once thickened, turn off heat and add in vanilla. Cool, covered.
- To make crust: melt chocolate in microwave or double boiler. Mix almond meal, oil, and melted chocolate, and agave. Pour into ungreased pie 9″ pan. Bake at 350 degrees for 10-12 minutes (until you smell it). Remove and let cool completely.
- When ready to serve, slice bananas into thin pieces and mix with lemon juice
- Pour custard into pie crust, topping with bananas in concentric circles.
- Gently toast coconut in dry omelette pan on low heat, until lightly browned.
- Top pie with coconut and shavings of dark chocolate if desired. Chill to set
- If you want a firmer pie, you can freeze this. It was great both frozen and not.
Nutritional Benefits:
- No added refined sugar/lower glycemic (agave)
- Low in cholesterol; better for heart health (all of the cholesterol comes from 2 egg yolks)
- Non dairy; good for lactose intolerant and better for reducing inflammation
- Gluten free: better for reducing inflammation
- Almonds: good source of protein and calcium
- Very low in sodium: better for heart health
- 2 yolks
- 1½ cup of reduced-fat coconut milk (if you want a thick custard, use whole fat-we used reduced-fat)
- ¼ cup of agave
- 1½ tbsp starch (corn, potato, tapioca, or arrowroot)
- ½ tsp vanilla
- pinch of salt
- 1¼ c almond meal (take almonds and grind to powder in
- Vitamix
- or other powerful blender)
- ½ cup chopped dark chocolate, about 3 oz. (we used 72% dark, vegan)
- 2 tbsp grapeseed oil
- 2 tbsp agave nectar
- 2 bananas
- 3 tbsp dried coconut (we used low-fat)
- ½ lemon (about 1 tbsp); juiced
- Shavings of dark chocolate
- To make the custard: whisk sugar, starch, and salt, adding in the coconut milk, yolks, whisking constantly until low boil (don't let come to rapid boil). Once thickened, turn off heat and add in vanilla. Cool, covered.
- To make crust: melt chocolate in microwave or double boiler. Mix almond meal, oil, and melted chocolate, and agave. Pour into ungreased pie 9" pan. Bake at 350 degrees for 10-12 minutes (until you smell it). Remove and let cool completely.
- When ready to serve, slice bananas into thin pieces and mix with lemon juice
- Pour custard into pie crust, topping with bananas in concentric circles.
- Gently toast coconut in dry omelette pan on low heat, until lightly browned.
- Top pie with coconut and shavings of dark chocolate if desired. Chill to set
- If you want a firmer pie, you can freeze this. It was great both frozen and not.
Thanks for sharing my recipe!