This sounds like a weird combo, but it’s rich and creamy with a lot of flavor. Since it’s raw, it retains all of the vitamins and antioxidants, making it a much better choice than traditional chocolate cream pie. When you are craving something sweet, it’s the lesser evil.
1/4 cup cocoa
1/3 cup agave
1/2 teaspoon cinnamon
2 tablespoons melted coconut oil
1 1/2 almonds
1 1/2 cups dates
½ teaspoon vanilla extract
20 oz can Coconut milk, chilled
3 tablespoons powdered sugar
1 vanilla bean
Blend the almonds, dates, and vanilla extract in a food processor until are crumbly. Press the mixture into a pie pan to create a crust. Chill for at least one hour. Add cocoa, avocado flesh, agave, cinnamon, salt and coconut oil in a food processor and blend until it is smooth. Slice 2 bananas thinly and arrange them on top of the crust. Place the chocolate and avocado mixture over this. Arrange the remaining banana slices on top of the mixture. Place in the refrigerator to set. Open the chilled can of coconut milk and scoop out the thick layer of fat from top. Place this in a small bowl along with powdered sugar and vanilla bean seeds. Beat well and spread on the top of the pie.