Diabetic Friendly Chocolate-Banana Pie

July 9, 2013 by Kenmore

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 time
130 mins

cook time




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


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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