Frozen Chocolate Peanut Butter Banana Pie

Yup. It’s happening. This pie is just delicious. So much that I made it 3 times (this is the third) and never got to post about it because it was all gone before I was able to take photos. The pie is entirely gluten free, dairy free and mostly sweetened by just dates. Sounds too good to be true, I know. And it is.

I’m not going to go on and on about how I licked the empty pie dish or how I caught my husband in the middle of the night (head-in-freezer) eating this pie because you just need to go and MAKE IT.

Basically, if you like frozen peanut butter cups (in a pie version), then you will LOVE this. The banana is actually a very subtle taste which adds to the creaminess once frozen. The whole thing is just delicious and I’m quite upset I don’t have any left right now to eat. Okay. Enough.


1½ cups blanched almond flour
5 large medjool dates, finely chopped
Large pinch sea salt
3 tablespoons coconut oil
1 tablespoon of agave nectar

3 tablespoons of unsweetened peanut butter (chunky or creamy)
1 large ripe banana, sliced

3 medium ripe bananas, cut into pieces
5 large medjool dates, chopped
1 cup light, unsweetened almond milk or coconut milk
1/3 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1 packet of stevia, trivia or splenda (or you can use agave – sweeten according to taste)
1 bag of Enjoy Life chocolate chips

Start by making your crust. Preheat oven to 350 degrees and spray a 9 inch pie plate with non-stick cooking spray. Prepare the crust by combining the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined. Add the oil and agave and process until the mixture starts to come together like a dough. Press into the pie dish evenly. Bake for 12–15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely (you can even make this the night before and refrigerate covered overnight).

Once the crust is completely cooled, spread an even layer of peanut butter on top. Then add your banana slices so it covers the peanut butter in one layer. It should look like the above photo.

Next, prepare the chocolate filling by combining the bananas, dates, almond milk, cocoa powder, vanilla and sweetener of choice in a food processor. Process until smooth. Do a taste test to see if it is the right amount of sweetness for you. If you want, you can add more sweetener but it should be pretty sweet already from the dates and bananas. Pour the mixture on top of the peanut butter and banana layer and top with the chocolate chips. Cover with plastic wrap and freeze for at least 4 hours. Can be made 1 – 2 days ahead.

About ½ hour before serving, take the pie from the freezer, remove the plastic wrap and let set at room temperature until it is soft enough to cut. Slice and serve immediately. Now DIG IN!

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