Diabetic Friendly Chocolate-Banana Pie
I created this recipe because as a diabetic (I am type 1.5), I love chocolate desserts, but find that many of the ‘diabetic dessert’ recipes contain gluten, unnatural sweeteners- and they still don’t taste great! This recipe is gluten-free, dairy-free, vegan, sugar free…and super easy to prepare. Oh, and it’s also DELICIOUS & HEALTHY! 🙂
preparation
preparation time
130 mins
cook time
0
servings
8
calories
440
ingredients
1.5 cup Pitted Dates Pre-Soaked
1.25 cup Unsweetened Cocoa Powder
1 cup Walnuts or Almonds unsalted
0.25 teaspoons salt
2 ripe avocados
2 ripe banana
1 Vanilla Bean split down the middle, seeds removed
0.25 cup Coconut Butter
2 tablespoons fresh mint leaves chopped, for garnish
directions
Step 1
Soak dates in hot water for 15 minutes. Drain well.
Step 2
Start with the crust: In a food processor, add 1 cup of the dates, .25 cup of the unsweetened cocoa powder, the nuts and the salt; pulse until well combined.
Step 3
Add the crust mixture into a pie pan and press into the form of the pan. Place the pie pan in the freezer and freeze for at least one hour.
Step 4
In a clean food processor, add the rest of the dates and the unsweetened cocoa powder, the bananas, avocados, coconut butter and the contents of the vanilla bean; blend until smooth and creamy. NOTES: (To remove the contents of the vanilla bean, with a sharp knife, slice the bean down the center and scrape the contents- seeds and all, into the filling mix.)
Step 5
Remove the pie crust from the freezer, and add the filling, spreading the contents evenly.
Step 6
Refrigerate for at least one hour and serve cold. Garnish with slices of banana and fresh mint leaves!
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