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
Vegan
Gluten free
Lactose free
Vegetarian
1
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.
2
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.
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.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1 cup rolled oats
1 tbsp unsweetened cocoa powder
4 tbsp maple syrup
1 tbsp almond flour
1 cup almond butter
3 large ripe Chiquita bananas
2 tsp vanilla extract
1/4 maple syrup
3 tbsp coconut oil
1/3 cup sliced almonds
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
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

MORE RECIPES