Chocolate, Peanut Butter & Banana Deep Dish ‘Ice Cream’ Pie

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There are few food combinations that rival the famous chocolate and peanut butter. What’s better than salty, nutty peanut butter mixed with sweet, rich and creamy chocolate. It’s full-flavoured and delicious and one of my favourite combinations. Another favourite combo is the North American lunch box classic – peanut butter and banana. I’ve recently learned that this is unheard of in Europe and no one here sounds too intrigued by the idea either. I don’t know what I would have taken to school if that hadn’t been an option! Anyways, I figured that if you mix all three of those ingredients, you’re bound to have something good. The result was this Chocolate, Peanut Butter & Banana Deep Dish ‘Ice Cream’ Pie. It’s rich and delicious, and has the texture of an ice cream cake even though there isn’t actually any ice cream in it.  It’s jam packed with health foods including healthy fats and oils, protein from nuts, and it’s sweetened with dates, banana, and agave.

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Texture and flavour: Imagine a smooth and flavourful mixture of chocolate cheesecake, peanut butter ice cream, and banana cream pie. With a crumbly, nutty and slighty sweet base,  smooth creamy peanut buttery filling and hard chocolate topping. It’s hard to resist having just one piece!

This recipe is for a mini pie (6 Inch pan), and it makes 8 small pieces. Double the recipe if you want a larger pie.

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Chocolate, Peanut Butter & Banana Ice Cream Pie

For the crust

  • 10 hazelnuts
  • 1/4 cup peanuts
  • 8 large dates

For the filling

  • 1/2 cup cashews, soaked in boiling water for 30 minutes
  • 1/4 cup peanuts, soaked in boiling water for 30 minutes
  • Juice from 1/2 a lemon (~1.5 tbsp)
  • 2 tbsp coconut oil, melted
  • 1 tbsp ground vanilla
  • 1/4 cup agave
  • 1 medium banana – if you want more of a banana-y flavour and some extra, natural sweetness, then go for a very brown, very ripe banana. For less banana flavour a ‘normal’ banana is fine.
  • 1 tbsp all natural peanut butter – I used smooth, unsalted peanut butter, but salted and/or crunchy will work too

For the chocolate topping

  • 4 tbsp melted coconut oil
  • 1/4 cup cocoa powder
  • 1 tbsp agave (or add more for a sweeter sauce – I like a stronger, more bitter chocolate)

Directions

  1. Put your cashews and peanuts (for the pie filling) into a small glass bowl or coffee mug and pour boiling water over them so that they are fully covered. Let sit for 30 minutes
  2. Make the crust – Chop the dates into small pieces, and mix in a food processor with the peanuts and hazelnuts. It should make a crumbly, sticky mix and you should be able to form it into a ball.
  3. Grease a small pie pan, and put the crust mixture into it, using your fingers to spread it around to cover the base of the pan. If you have extra you can also push it up the sides a bit
  4. After 30 minutes, drain the water from the cashews and peanuts and mix them in a food processor with all of the other filling ingredients until you have a very smooth mixture (I mixed for about 5 minutes)
  5. Pour the filling onto the crust and use a spoon to spread it around evenly.
  6. Make the chocolate topping – Mix the melted coconut oil, agave, and cocoa powder and stir. Add more agave to taste.
  7. Pour the chocolate sauce on top of the pie
  8. Sprinkle with chopped peanuts
  9. Freeze until the filling and the chocolate sauce harden up and keep it stored in the freezer for an ice cream cake texture!

1 Comment

  1. theveganmuffinwoman says:

    Oh my goodness. I’ve died and gone to heaven.

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