This is one of my favorite recipes! I love the combination of chocolate and banana and the smooth and creamy texture of this dreamy Fudge Pie. I used a mini cheesecake pan for these because I think they come out super cute and it is a great way to entertain guests with individual servings.
This Chocolate Banana Fudge Pie recipe is paleo, gluten free, grain free, refined sugar free and if you want to make it dairy free, substitute the greek yogurt with the coconut cream that forms in a can of full fat coconut milk when left in the fridge overnight with the lid open. Enjoy!
I got inspired to make this recipe from my Chocolate Banana Fudge Bars recipe.
Chocolate Banana Fudge Pie
Ingredients
Crust:
- ⅓ cup almonds
- ⅓ cup pecans
- 5 large medjool dates, about ½ cup
- 3 tablespoons raw cacao powder
Chocolate Banana Fudge Filling:
- ½ cup almond butter
- ½ cup banana
- ½ cup plain greek yogurt
- ¼ cup raw cacao powder
- 1 tablespoon coconut oil, melted
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
Chocolate Fudge Topping:
- view recipe here
- sliced bananas
Instructions
Crust:
- Remove pit from dates and process in a food processor until creamy.
- Add the almonds, pecans and cacao powder and process until all is combined.
- Spoon 1 tablespoon of mixture into each individual cavity of the cheesecake pan and press down to form a flat crust.
Chocolate Banana Fudge Filling:
- Combine all ingredients in a food processor and mix until combined.
- Pour mixture on top of the crust and freeze overnight.
- Top each pie with approximately 1 teaspoon of the Chocolate Fudge Topping and a slice of fresh banana before serving.
Notes
Nutrition per serving
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