Banana Chocolate Pudding Pie (with Avocado)

As I mentioned in an earlier post, last week I made a version of Kelly the Spunky Coconut's Banana Chocolate Cream Pie. And is it ever good! Free of grains, sugar, and dairy, it feels so much more like a super food or power food than dessert. Truly, you can feel completely guilt-free eating this. It's light, not heavy at all, which I like in dessert-like food. Although the list of ingredients is lengthy, I believe the end result is well worth the effort of gathering them all for this recipe. I've been shaving off slices of this a few times a day... for me and my baby (well, he's not really a baby anymore, he's 16 months now, but he's my baby!). I actually love feeding this to him because he's getting doses of fruits and veggies and protein in every bite, and he thinks it's dessert!

This would also be a good dessert to serve at your Easter gathering. I mean, who doesn't love chocolate? And after a meal that's probably a bit more heavy than usual (as holiday meals tend to be), a light and delicious pudding-like pie is just the ticket to get everyone in the mood to hunt for Easter eggs (that is if you participate is such pagan festivities, right Dad?). Well, whatever it is you do on Easter, be it hunt for Easter eggs or just simply go to church and get together with family, this dessert is a great choice.

Banana Chocolate Pudding Pie (with Avocado)


Crust:

1 cup walnuts
1/2 cup almond flour
1 tablespoon flax
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted

Filling:

2 ripe bananas
1 ripe avocado
5 dates
1/3 cup cocoa powder
1/4 cup coconut oil, melted
10 drops liquid stevia
2 teaspoons chia seeds
1 tablespoon vanilla
1 tablespoon Xylosweet (xylitol)

Preheat oven to 350 degrees.

For the crust, place all ingredients in a food processor and process until coarsely mixed. Press into a 9 inch pie plate and bake for 12 minutes. Remove from oven and let cool completely.

For the filling, place all ingredients in a food processor or blender and process until completely smooth. Pour into cooled pie crust, cover with plastic wrap, and place in refrigerator for a couple of hours before slicing and serving.