Creating raw desserts has become one of my favorite past times. I am able to make something incredibly sweet and savory without any refined ingredients which is not only healthy for the body, but absolutely delectable for the soul. If you have a sweet tooth and love chocolate, then this Creamy Raw Chocolate Banana Pie will have you to heaven and back! Let me also mention that this pie is fully raw, flourless, oil-free, and without refined sugars. Like I said it is heaven and then some!
What you will need…
Crust
1 cup organic pecans
2 cups pitted organic medjool dates
1 cup organic oatmeal (gluten-free if possible)
Creamy Mousse Filling
3 organic bananas (extra ripe bananas are the sweetest)
1/4 cup raw cacao powder (use carob powder for an alternative to chocolate)
1 organic avocado (coconut meat from one young coconut is amazing as well)
10 pitted organic medjool dates
Tools
high speed blender or Vitamix
food processor
pie pan
To begin let’s make the crust (also known as rawnola) by placing our ingredients into the food processor. Pulse the ingredients until it begins to look like cookie dough. When I usually make rawnola I enjoy using walnuts, yet for this recipe I thought using pecans would be a nice change. Once the crust is complete, press it into the pie pan as evenly as possible. I like to bring the crust up slightly along the sides of the pan as well.
For our creamy mousse filling, place the ingredients into your high speed blender. Use the tamper to press the ingredients until blended to smooth and creamy perfection. Pour the cream filling into the pie pan and place in the freezer for at least two to three hours before serving.
This Creamy Raw Chocolate Banana Pie is enzyme rich with antioxidants, vitamins, minerals, and fiber.
There aren’t too many desserts that can say the same thing. Your guests will be astonished with how delicious and guilt-free this dessert is. I wanted to share this recipe just in time for the holiday season approaching, yet there’s never an inappropriate time for Creamy Raw Chocolate Banana Pie. (Note… store leftovers in the freezer as this chocolate mousse is delicate.)
Looking for more tasty organic recipes? Go here!
One Love!
(Images by Dawn Michelle)
ninaframbuesa says
November 16, 2016 at 10:49 amThis looks amazing!!
Dawn Michelle says
November 16, 2016 at 11:10 amThank you Ninaframbuesa! Let me know what you think if you try the recipe!
E says
November 17, 2016 at 6:17 amMmmm! Do you think it would matter if you use instant oats or regualar oats?
Which did you use?
Thanks for the recipes, I am a sugar addict and I think these recipes really help me to stay away from refined sugars!
Dawn Michelle says
November 17, 2016 at 1:43 pmHi E,
I used regular cooking gluten-free oats for this recipe. I also shared in this article how I freed myself of my sugar addiction. That article also has more info on why you want to avoid refined sugars. Definitely check out some of my other recipes for ideas too if you like. This pie recipe is pretty amazing and I hope that you love it too!
Pamela says
November 17, 2016 at 7:34 pmDoes the avocado make the left overs turn brown, produce a watery consistency or taste like avocado in this recipe? I have had this problem using avocados in chocolate puddings. Thanks
Dawn Michelle says
November 18, 2016 at 5:04 pmHi Pamela,
This pie only gets better. The cacao powder makes this pie a chocolatey brown color and the avocado just adds a creamy texture. You actually can’t really taste the avocado in the pie. I also provided another option to use fresh coconut meat from one young coconut as an alternative to avocado. If you can leave the pie in the freezer longer than 2-3 hours before serving, it will solidify more and not have such a chocolate mousse texture. This pie is not watery by any means. I hope this helps.
Pamela says
November 18, 2016 at 8:53 pmYes that helps. Thanks so much. I will be making this and your raw pumpkin pie. Happy Thanksgiving.
Lexie says
November 21, 2016 at 9:14 pmThis looks great! I’m planning to make this for thanksgiving and I’m wondering about the pie dish you used…and how you got it out of there in one piece.
Dawn Michelle says
November 22, 2016 at 1:47 pmHi Lexie,
I’m going to make another pie for Thanksgiving myself. Ok so I called it a pie pan but to be more specific it is actually a springform pie/cake pan which I found at Marshall’s a few years ago. Springform cake pans have easily removable sides and can be found easily online or at your local store. You can use a traditional pie dish as well just bring the crust up along the sides.
Lexie says
November 22, 2016 at 9:57 amOne more question. Does this call for cooked oats or raw oats? Thanks!
Dawn Michelle says
November 22, 2016 at 1:58 pmHi Lexie,
Because this is a raw recipe I did not cook the oats prior. I pulsed dry oats with the dates and pecans in the food processor for the crust.
E says
November 23, 2016 at 12:19 pmHi Dawn Michelle,
Thanks for the link on how you kicked your sugar habit. I’m glad I’m not the only one who has these problems, especially with binging on it. One time on my day off, I told my husband I was baking a pie. I only meant to take a small slice to eat with my lunch. Well, when he got home…Over HALF was gone. He said “Oh, you had company today?” But nope…that was all me.
I did make the chocolate pie. It was awesome! My favorite is the crust! Wow, it was amazing! And The best part? I was satisfied with just one slice for dessert. That NEVER happens, I guess you’re body really does become addicted and crave those refined sugars.