per 1 serving size (Recipe makes 8 servings)
Amount Per Serving
Calories from Fat 131
% Daily Values*
Total Fat 14.55
Saturated Fat 10.34
Polyunsaturated Fat 0.31
Monounsaturated Fat 0.57
Total Carbohydrate 28.71
Dietary Fiber 7.39
Vitamin A 0.63%
Vitamin C 9.63%
* Nutritional Values are estimated and may vary
A delicious dessert that you don't have to feel terribly guilty eating (in moderation)!
1/4 to 1/2 cup coconut milk (I used So Delicious Coconut Milk Beverage, Vanilla flavour)
2 tbsp. ground flaxseed
1/2 cup coconut flour
1/4 cup whole wheat pastry flour
1/4 cup almond meal (ground almonds)
3 tbsp. coconut butter/oil
1 tbsp. pure maple syrup
1/2 tsp. salt
Mix milk with flaxseed and set aside.
Mix flours together and cut in coconut butter. Add milk mixture, maple syrup and salt. Mix together with hands.
Press into pie plate and bake at 325F for about 20 minutes.
5 small ripe bananas, peeled and broken into pieces
1/4 cup unsweetened cocoa powder
1 cup light coconut milk (I used 3/4 cup So Delicious Coconut Milk Beverage, Vanilla flavour)
1 tsp. pure vanilla extract (I didn't add this since milk was flavoured)
chopped peanuts for garnish
finely chopped dark chocolate or chocolate chips for garnish
Combine bananas, cocoa, coconut milk and vanilla in blender. Whirl until smooth like thin cake batter.
Pour banana filling into baked pie shell. Sprinkle with peanuts and chocolate garnish.
Cover tightly and freeze for minimum of 4 hours. To serve, remove cover and set at room temperature for about 30 minutes.
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