Frosty Banana-Cream Pie Cup

Like banana cream pie? Like chocolate pie crust? Like fitting into your skinny jeans, too?

Eating well doesn’t have to be a sacrifice. Take this healthy dessert, for example. A little healthy banana, medium-chain fatty acids from coconut (yes, those are good fats), digestive benefits of pitted dates, and a little cocoa powder for antioxidant power.

It shouts, “You can have it all!”

So try it. If you like banana and coconut and pie, you’ll love it.

Ingredients

Chocolate base

  • 1 T milled flax seed
  • 3 T rolled oats
  • 2 T raisins soaked in 2 T water for 40 minutes or 2 pitted dates
  • 1 T cocoa powder
  • 1/4 t pure vanilla extract
  • pinch of salt

Banana cream

  • 1 banana
  • 2 T full fat coconut milk
  • 1/4 t pure vanilla extract
  • pinch of salt

Directions

In a small bowl, mix the flax, oats, salt, and cocoa powder.

-In food processor, process softened raisins or dates. Mix in with dry base mix. Add in vanilla and press ’til wet. Remove and press into the bottom of your custard cup to form a chocolate crust. Set aside.

-Clean the food processor or use a clean blender to mix the four cream ingredients. Blend ’til smooth–it should be liquidly.

-Neatly pour cream mixture over the top of the crust. Chill in the fridge for 3-4 hours. For faster chilling or for a thicker, more ice-cream-like texture, freeze for an hour or so.

-Garnish as you like. I topped mine with Soyatoo whipped cream and some chocolate chips, but walnuts, banana slices, or shredded coconut flakes would also be very tasty mix-ins.

Note: the outer edges of the banana cream may start to turn in color. This is normal. The banana is just ripening. It will still taste fabulous!

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4 thoughts on “Frosty Banana-Cream Pie Cup

  1. Pingback: Feast Your Eyes On A French Silk Pie « Publish N Prosper

  2. Pingback: Banana Breakfast Popsicles | Collegiate Culinaire

  3. Pingback: Frozen Hot Chocolate | Collegiate Culinaire

  4. Pingback: Skinny Monkey Cookies | Collegiate Culinaire

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