Chocolate Banana Cream Pie

By Chef:  Carla Aguas
Posted: January 18, 2011


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This guiltless Chocolate Banana Cream Pie is sugar, dairy and flour free… a dream come true!  The bananas act as the sweeter and the avocado gives this pie its cream consistency.  But don’t worry, you won’t taste the avocado since the cacao powder overpowers the flavor so you are left with a silky chocolate pudding with a slight hint of banana.


Walnut Crust:

  • 1 ½ c Walnuts halves
  • 2 tbls Coconut Oil melted
  • ¼ tsp Celtic Sea Salt

Chocolate Banana Cream Filling:

  • 1 large very ripe Avocado
  • 3 large very ripe (almost brown) Bananas
  • ¼ c Cacao Powder
  • 3 tbls Coconut Oil


Walnut Crust:

1. Process the walnuts halves till the they form a sticky meal.  This is the oil from the nuts starting to release.

2. Empty into a small bowl and add the melted coconut oil and salt.

3. Press into the pie dish and let set in the fridge while you make the filling.

Chocolate Banana Cream Filling:

1. Cut the avocado and bananas into large chucks and add with the rest of the ingredients to the blender.

2. Blend, if it is too thick and keep pushing the ingredients down and then turn the blender back on. Continue this until it swirls around in the blender like a vortex.

3. Pour into the prepared walnut crust and freeze for 1 hour or refrigerate overnight to 1 day to set.


This is even delicious as a pudding but it is a match made in heaven with the walnut crust!