I have frozen bananas practically coming out of my ears lately. Which is not a bad thing, since I love banana soft serve and make it often. But, last week I was given a big bag of more bananas and I decided that I needed to do more than just make a single serving of soft serve with them...a pie was in order.
My favorite flavor of banana soft serve lately is mocha, and so I thought a mini mocha mud pie would be perfect! I knew I could share some with my boyfriend, because he loves chocolate too and it would be a win-win! My mocha soft serve is simple, bananas, raw cacao, almond butter (for richness), a touch of stevia (but not much) for sweetness, and a bit of coffee extract since I try to stay away from actual coffee.
It was perfect in the chocolate cookie crust I made, and I topped it off with some raw cacao nibs for crunch! I am telling you, you need to make this if you enjoy anything mocha, while it is warm this summer and you need something cool and delicious. You do not want to mess with a crust? Well then, just make the filling and you treat yourself to that at least!
Makes 2 4 inch pies
1 1/2 cups raw almonds
1 1/2 cups finely shredded dried coconut
1 cup sprouted, dehydrated buckwheat groats
1/2 tsp sea salt
14 soft medjool dates, pitted (soaked in water 30 minutes if not soft and drained well)
1/4 cup raw cacao powder
6 cups frozen bananas, sliced
2/3 cup raw almond butter
2/3 cup raw cacao powder
stevia to taste (or your choice liquid raw sweetener)
1 Tbsp coffee extract
Cacao nibs for garnish
In a food processor, combine all the crust ingredients and process until fine crumbs and starting to hold together when squeezed. Press into 2 4 inch deep dish pie plates (greased with coconut oil or lined with plastic wrap for easy removal). Place in the freezer while you make the filling.
For the filling, combine all ingredients in a high speed blender and blend until smooth, using the tamper to press the mixture down into the blades. Pour over the crusts, and sprinkle with about 1 Tbsp cacao nibs each. Place in the freezer for about 2-3 hours until firm but not hard and enjoy (these must be enjoyed the day they are made because they freeze hard so plan on eating them).