My parents came to visit this weekend and I wanted to make a healthy summer treat to serve while they were here. No sooner did this thought occur to me, than my inspiration appeared. While standing in line at Whole Foods, I spotted this month’s issue of Clean Living Magazine. How could I miss this cover?
Like a shiny pair of Louboutins, I knew I had to have it.I would whip this baby up in no time.
Chocolate Banana Freezer Pie
First I thawed and baked the pie crust according to package instructions.
Disclaimer: This dessert would be much better with a homemade crust but in the interest of time, I bought a spelt, vegan pie crust. Best I could do.
Next, I combined 5 ripe bananas, broken into pieces, 1/4 c unsweetened cocao powder (I used carob powder), 1 cup light coconut milk (I only had regular coconut milk so I used half a cup and diluted it with 1/2 cup water), 1 tsp vanilla extract and blended it all until it looked like thin cake batter.
I poured this mixture into the golden-baked pie crust and sprinkled slivered almonds on top and shavings from a 100% dark chocolate Girardhelli chocolate bar for added antioxidants.
Wrapped the whole concoction tightly in plastic wrap (ok, I forgot that part) and put it in the freezer for 4 hours. I was so excited to taste test it that I kept checking on it to see if it was frozen long before the 4 hours were up. By the time my parents arrived, there was a slice missing. Luckily, they didn’t mind.