Are you guys surviving the winter apocalypse?
I always have to laugh at the “snow storms” here on the East Coast because after living in Utah for 4 years, I’ve seen blizzards and they definitely don’t produce less than 2 inches of snow. But I’ll take the snow day.
And because I get a little time off, I have even more time to create new recipes! (I’m seriously so psyched). Today’s recipe was actually born after I got inspiration from a photo on Pinterest and then miraculously created not only an edible dish, but a dessert that seriously blew me away.
This baby is one of the best banana cream pies I’ve ever made. Period. And it’s good for you, too! It’s definitely “happy dance” worthy and it’s packed full of chocolate, maple syrup, bananas and a secret ingredient!
Tofu! Now, don’t get scared off by that word. I swear this tastes just as creamy and decadent as the banana cream pies you’re used to, it just happens to have a sneaky nutritional kick. Here’s what you get from one serving of this delicious pie:
- Dates: Great for digestive health, muscle development, and iron deficiency!
- Maple Syrup (Grade B): By substituting maple syrup instead of normal processed sugar, you can cut the amount of sugar in half!
- Tofu: Good source of protein, iron and calcium
- Bananas: Tons of potassium (great for maintaining your energy while exercising), fiber, and can help prevent high blood pressure.
- Coconut Cream: Helps lower cholesterol, increase metabolism, fight viruses, and improve digestion!
- Cocoa Powder: A great source of minerals, flavonoids, and can help boost your immune system!
Basically, you need this in your life.
* I sprinkled a handful of organic, unsweetened coconut on top of the pie for photos but didn’t include it in the recipe. Feel free to do the same! It’s delicious!
- 1 package organic graham crackers
- 3 dates (pitted)
- ½ cup dark cocoa powder (unsweetened)
- ¼ cup agave (sub in maple syrup if needed)
- Banana Cream Filling
- 3 bananas
- 1 package firm tofu (drained and patted dry)
- 1 heaping tbs. vanilla
- 2 tbs. maple syrup
- Chocolate Coconut Cream Frosting
- 1 can coconut cream refrigerated overnight
- 1 tbs. cocoa powder
- 1 heaping tbs. coconut powdered sugar
- 2 tsp. vanilla
- In a food processor, pulse together the ingredients for the crust. If too dry, add a touch more agave.
- Lightly grease a pie dish with coconut oil and pour-in the pie crust mixture. Use your hands to pat the crust evenly over the dish.
- Preheat the oven to 375 and bake the crust for about 10 minutes.
- In a food processor, add all of the ingredients for the pie filling and blend until completely smooth.
- Pour over the cooled pie crust and place in the freezer for about an hour.
- Coconut Cream
- Place a glass bowl in the freezer for about 10 minutes.
- Open the refrigerated can of coconut cream and separate the heavy cream from the liquid at the bottom.
- Place the cream in the pre-refrigerated bowl and use a hand mixer to whisk until it forms soft peaks. Add the vanilla and powdered sugar and whip until combined.
- To serve, add freshly sliced bananas then top with the chocolate whipping cream.