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!

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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.
No-bake almond butter and Chiquita banana pie
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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.
No-bake almond butter and Chiquita banana pie
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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
No-bake almond butter and Chiquita banana pie
Nutritional values per person
455 kcal
31.2g
6.9g
35.1g
16.6g
7.3g
12.2g
0.3
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