Gluten Free Vegan Chocolate Peanut Butter Banana Pie
You may be thinking to yourself: chocolate, peanut butter, banana! Sign me up! You would be right to feel that way, this is the greatest pie of all time! The gluten free crust is made with banana flour that perfectly accents this pie! Then a layer of vegan chocolate pudding, bananas and then peanut butter fluffiness. It is all around amazing!
Vegan and Gluten Free Chocolate, Peanut Butter and Banana Pie
This vegan and gluten free pie has a banana flour crust, a layer of dark chocolate pudding, a layer of bananas and a layer of peanut butter mousse!
- 2 C. Green Banana flour, I used Let’s do Organic
- 2 tsp. Sugar or coconut sugar
- 1/2 tsp. Salt
- 3/4 C. Coconut oil
- 1/2 C. Almond milk
- 2 Tbsp. Cold water
Dark Chocolate Pudding
- 2 C. Full fat coconut milk
- 1/3 C. Cocoa powder
- 2 oz. Dark chocolate, vegan
- 1/2 C. Maple syrup
- 1 tsp. Vanilla
- 1/2 tsp. Salt
- 3 Tbsp. Corn starch
Peanut Butter Mousse
- 1/2 C. Vegan butter, I used Earth Balance(room temp)
- 1 C. Sugar or coconut sugar
- 1 1/2 C. Peanut butter, creamy
- 2 tsp. Vanilla
- 1/2 tsp. Salt
- 2 C. Coconut cream, chilled
For the pie
- 2 Bananas, ripe, but not too ripe
- Vegan whipped topping(optional) I used so delicious
- Dark chocolate for shaving on top, optional
First make the pie crust. Preheat oven to 350 degrees. In a food processor, add the flour, sugar and salt, pulse to combine. Then add the coconut oil, almond milk, and start to pulse. It should start to get moist and come together. Scrap down sides and add the cold water. Continue to process for a few minutes until the dough is nice and moist and if you squeeze the dough it will hold together.
This is a press in dough, not a roll out dough. Once the dough is ready, pour into a large prepared pie pan, and press down evenly and as thin as you want it into the bottom and up the sides.
You will probably have a bit of extra dough, don’t worry you are doing it right. Once the dough is even on the bottom and the sides, poke holes in the bottom with a fork and bake at 350 degrees for 10-15 until it is firm.
While the crust is baking, make the pudding. In a medium sauce pan, whisk together the coconut milk and cocoa. Heat on medium, and add the dark chocolate, the maple syrup, vanilla and salt. Whisk until the chocolate has melted. Then whisk in the corn starch. Simmer for about 5 more minutes until it starts to thicken. Take off heat and let cool.
Once the pie crust is done, let cool, then when the pudding and crust have cooled a bit, pour the pudding into the crust. Place in freezer for about 2 hours until the pudding is firm enough to add the other layers.
Slice the bananas, and place in a layer on top of the pudding, covering the entire pie!
Now make the peanut butter mousse. In a medium mixing bowl, add the vegan butter, and sugar of choice. Beat together until combined, then add the vanilla, salt and peanut butter. Whip together until fully combined. Now add the chilled coconut cream, just the thick part on top, leaving the liquid bottom for something else. Whip on high until the mixture is nice and fluffy, a few minutes.
Now spread the peanut butter mousse on top of the bananas. Smooth out and place in the fridge for 4-6 hours or until ready to serve. Top with vegan whipped topping and chocolate shavings of desired! Store in the fridge!
I used Let’s do organic banana flour from Edward and Sons.
I had a bit of extra pie crust, and I just saved mine to use for a mini tart!