This chocolate banana cream pie is less processed and more beneficial than most packaged protein bars, so don’t be afraid to dive in for breakfast! Vegan? Cool! So is this pie. Gluten-free? Gotcha covered. Nut allergy? Nothing to worry about here. 

Also- I’m not demonizing processed foods (frozen green beans and smoothies are technically “processed”) or encouraging you to binge-eat for brekkie. BUT. If you can healthify tempting/indulgent foods like cream pie, why not? On holidays, it’s normal to overdo it with added sugar and fat. But every day, those ingredients don’t make me feel my best. I assure you that this recipe gives me enough energy to get some work done, do a workout, and play after.

Pie season is upon us:) Instead of starting with fall flavors, I’m going against the crowd of apple and pumpkin in favor of rich chocolate with a banana kick. But I’ll have to bust out my Autumn baking arsenal soon enough.

♥♥♥

Chocolate Banana Cream Pie Recipe

Yield: 1 6.5-inch pie or 2 4-inch heart-shaped springform pans

Double the ingredients for a 9″ plate, but you might have taller slices, which is never a bad thing.

WHAT YOU’RE GONNA NEED

• 1 1/2 ripe bananas, fresh or frozen
• 1 cup silken tofu
• 1/3 cup nondairy milk
• 1/4 cocoa or carob powder
• 2 tablespoons DARK cocoa powder (such as Hershey’s special dark)
• 3/4 teaspoon powdered agar agar (vegan gelatin!)
• Sweetener equivalent to 2 or 3 tablespoons (I use monkfruit or stevia, but regular sugar will work!)
• Optional flavor boosters: 1/2 teaspoon vanilla extract, 1 heaping teaspoonful of cinnamon

HOW YOU’RE GONNA DO IT

1. Blend all the filling ingredients EXCEPT THE AGAR AGAR.  I use ma mini food processor. A Magic Bullet works too.
2. Pour into a saucepan and turn the heat dial to medium (my stove is numbered and I shoot for a 5. Not sure what temperature that is.)
3. Warm the goo of chocolate-y goodness and SPRINKLE in the agar. Whisk like Thanksgiving depends on it. Nobody wants clumps of agar in their first bite.
4. Cook until the mixture thickens, still stirring, for about 6 minutes. I’m watching you… don’t put that whisk down!
5. Turn off the heat and introduce your filling to your crust. Smooth the top and refrigerate for at least 4 hours, during which time it will set up so as not to collapse when you cut it at dessert time;)

INFO DE NUTRITION {per 1/2 the recipe:} 155 calories | 7g protein | 26g carbs| 8g fiber | 3g fat (0g saturated)

I struggled with the measurements for this yummy concoction. Mainly, the amount of agar agar. Do NOT add extra agar or you’ll end up with chocolate jello. I tried to make vegan hot cocoa fudge once with agar and they turned out like chocolate Legos.

Best Dishes,

The Hippie Happy Foodist™