This little pie is just right for when you want to treat yourself. It’s easy to make—the only hard part is waiting for it to solidify. Oh, and you can put just about any kind of fruit in there, but I’ve found that fresh is best.
For the Crust:
¼ cup raw almonds
3 TBLSP dates, pitted and chopped a little
1 ½ TBLSP unsweetened coconut
A pinch of salt
1 ½ TBLSP coconut oil
For the Filling:
2 TBLSP coconut oil
½ a large banana
2 TBLSP maple syrup
¼ teaspoon vanilla extract
2 ¾ TBLSP unsweetened cocoa powder
For the Fruit Surprise (optional):
Three small strawberries OR five raspberries, some chopped mango, chopped pineapple
Additional chopped or sliced fruit for decoration.
Make the Crust:
- Pulse the almonds in a food processor or blender until crumbly. Add the dates, coconut, salt, and coconut oil, and pulse until it’s smooth.
- Press the dough into a ramekin so that it lines the bottom and sides. You’ll want it to be evenly thick all the way around, but with a nice big space in the middle for the filling. (If there’s extra dough, make balls out of it for a snack later.)
Make the Filling
- Melt the coconut oil. You can put it in the microwave for 10 seconds or put it ever-so-briefly on the stove. Sometimes, just cupping your nice warm hands around the measuring cup is enough to melt it.
- Place the melted coconut oil, banana, syrup, vanilla, and cocoa powder in the food processor and whirl until it’s smooth.
Assemble the Pie:
- If you’re making a pretty surprise fruit center, place the fruit attractively in the bottom of the pie crust.
- Pour the filling into the pie crust. It’s soupy now, but it will be like a very stiff pudding when it hardens. Give the bottom of the ramekin a sharp tap on the counter, to make sure any bubbles are gone and that the filling has settled into all the nooks and crannies.
- Make the top pretty, whether that’s by swirling the chocolate filling or by ornamenting with cut fruit.
- Freeze for 15 minutes or let it sit in the refrigerator for an hour.
It’s good plain or with strawberries, but try it with pineapple, apricots, mango, banana, raspberries, cherries, or, if you’re really feeling wild, undressed fruit salad!