No-bake almond butter and Chiquita banana pie

No-bake almond butter and Chiquita banana pie
No-bake almond butter and Chiquita banana pie
Dessert
380 min
Normal
3
Vegan
Gluten free
Lactose free
Vegetarian

Oat and cacao powder are combined for a crunchy base layer, topped with peanut butter Chiquita banana topping, scattered with peanuts and drizzled with dark chocolate, making for a decadent but healthy dessert!

1 3
Line a 23cm / 9” loose bottomed fluted tart tin with baking parchment and clear a space in the freezer to fit the tin.

For the base, combine all of the ingredients in a food processor and blitz until well incorporated. Press the filling into the tin to form an even base and place into the freezer until needed.
23cm / 9”
23cm / 9” loose-bottomed fluted tart tin
1 cup
rolled oats
1 tbsp
unsweetened cocoa powder
4 tbsp
maple syrup
1 cup
almond flour
No-bake almond butter and Chiquita banana pie
2 3
For the filling, combine the almond butter, Chiquita bananas, vanilla, maple syrup and coconut oil in a food processor and combine until smooth. Pour the filling over the base and place back into the freezer until solid, about 4-6 hours.
2 cups
almond butter
3
large ripe Chiquita bananas
2 tsp
vanilla extract
1/4 cup
maple syrup
3 tbsp
coconut oil
1/3 cup
sliced almonds, to top
No-bake almond butter and Chiquita banana pie
3 3
Just before serving, remove from the freeze and sprinkle with the almonds. Dip a knife in hot water before slicing the pie; you may need to let the pie thaw for 10-15 minutes if it’s too solid.

TIP: This also works really well with cashew or peanut butter.
No-bake almond butter and Chiquita banana pie
-
2 persons
+
1 cup
1 tbsp
4 tbsp
1 tbsp
1 cup
3
2 tsp
1/4
3 tbsp
1/3 cup
No-bake almond butter and Chiquita banana pie
Nutritional values per person
455 kcal
Calories
31.2g
Fat
6.9g
Saturates
35.1g
Carbohydrate
16.6g
Sugars
7.3g
Fiber
12.2g
Protein
0.3
Salt

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