This dessert defies all expectations! It's made from only whole ingredients, it's vegan, gluten-free, sugar-free, low-fat, and yet it's still super delicious. We tested this one out on some guests last Saturday, and it was a hit. The secret is freezing the bananas before blending them, which gives the whole pie a creamy, airy texture that's really appealing. Logic-Defying Peanut Butter Pie
5 ripe bananas (peeled and frozen)
1 cup roasted and salted peanuts (preferably organic)
1/2 cup peanut butter
5 dried dates (pitted)
1 tablespoon cocoa powder
1/2 cup unsweetened almond milk
1/2 teaspoon Kosher salt
Peel the bananas and freeze them for at least 3 hours. Into the work bowl of your food processor, place the peanuts and pulse until finely chopped. Into the bottom of a springform pan, spread finely chopped peanuts in an even layer.
Slice the frozen bananas into chunks. Into the work bowl of the same food processor, place the bananas, peanut butter, dates, cocoa powder, almond milk, and salt. Blend until smooth. Gently pour mixture into the springform pan so as not to disturb the layer of peanuts on the bottom. Smooth mixture with a rubber spatula by pushing the mixture to the edges. Place springform pan in the freezer (about an hour) until ready to serve. For the best consistency, remove pie from freezer 10 minutes before serving so it softens a bit. Slice and serve with your favorite chocolate sauce or our homemade Magic Shell. (Serves 8.)
5 comments:
Damn this looks so good! I'm so so grateful to all the wonderful people out there who are finding ways to make delicious desserts out of healthy ingredients (I'm the lazy one who sits back and eats what my flatmate makes me - I'll be passing this one onto her ha) xxx
Lucy @ La Lingua Italy
Frozen bananas are magical.
I’ve tried all three diets- veganism, vegetarianism, and a meat diet and I’ve always felt the healthiest with a vegan diet. Eating meat always made my energy levels decline and milk and eggs did the same but to a lesser degree. Plenty of protein can be found in so many natural vegan sources so the myth that vegans don’t get enough protein is wrong too. Keep up your good work.
Better to use yellow bananas with little to no brown, some brown spots, or to be very ripe? Is there a trade-off between firmer bananas - little to no brown spots- and their pre-Food processor state and the ripe ones greater flavor but soft texture?
Love your blog and look forward to your next cookbook!
We use ripe, but not overly ripe bananas for this. The more ripe they are, the sweeter they will be. Because this sis a frozen pie, the texture of the bananas shouldn't be an issue.
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