For the crust
2½ cups freshly ground almonds
½ teaspoon baking soda
½ teaspoon salt
1/3 cup coconut oil
For the chocolate ganache filling:
1 cup coconut milk
8 oz (227 grams) 80% dark chocolate, chopped
2 tablespoons maple syrup
2 medium bananas, sliced
For the cream topping:
2 cans coconut milk, chilled overnight
*use only the thickened milk, not the coconut water
left at the bottom of the can – makes about ½ cup per can
1 teaspoon vanilla extract
Makes: 8 servings
Preheat a fan-forced oven to 163° degrees Celsius/325° degrees Fahrenheit. Spray a non-stick baking spray in a 9 inch pie pan/dish and set aside.
In a medium sized bowl, combine the freshly ground almonds, baking soda, salt and coconut oil. Mix until it forms a coarse meal. Spread the mixture evenly on the pie pan to create the crust. Pat the dough to make the surface smooth and even. Place the pie pan/dish into the oven and bake for 10 to 15 minutes or just until golden. Remove from the oven and set aside to cool.
Using a double boiler over medium heat, melt together the coconut milk, chopped dark chocolate and maple syrup. Stir regularly until smooth. Remove the mixture from the heat and let it cool a bit before assembling the pie.
Cover the bottom of the pie shell with chocolate ganache. Spread the sliced bananas all around the surface and then cover it all up with the remaining ganache. Shake the pan a bit to even out the ganache or just smoothen the top with a spatula. Chill for about 10 minutes to set.
Without shaking the can, carefully scoop out the thickened coconut milk into a medium sized bowl, leaving the rest of the coconut water in the can. Add the vanilla. Using an electric mixer beat the coconut milk until stiff peaks form.
Spread all of the whipped coconut milk on top of the chilled pie and return it to the chiller to set. OR put the whipped coconut milk into a piping bag and pipe the cream all over the pie to decorate and return the pie to the chiller to set. Keep chilled until served.