Jungle Pie with Chocolate Crust, Banana Slices & Chunky Coconut Topping
Makes: Makes: 1 pie, 8 to 10 servings
  • 1 cup (133 g) raw Brazil nuts
  • 1 tablespoon (8 g) cacao powder
  • 1 cup (175 g) pitted dates
  • 2 to 3 bananas
  • 3 cups (255 g) unsweetened shredded coconut
  • ¼ cup (85 g) agave nectar
  • ¼ cup (59 ml) melted coconut oil
  • ½ cup (60g) cacao powder or carob powder
  • ½ cup (118 ml) melted cacao butter or coconut oil
  • ⅓ cup (115 g) preferred liquid sweetener
  1. TO MAKE THE CRUST: Pulse the nuts into powder in your food processor. Add the cacao and dates and process until it all begins to stick together. Press into a tart or pie pan and refrigerate.
  2. TO MAKE THE COCONUT LAYER: Process 2 cups of the coconut into a coconut butter–like consistency. It will take several minutes and doesn’t have to be totally smooth. Add the rest of the ingredients and process until it all combines. Slice your bananas and arrange them in the bottom of your crust; scoop on your coconut mixture and pat down, sealing in the bananas. Refrigerate for an hour or two until set.
  3. TO MAKE THE CHOCOLATE SAUCE: Mix all the ingredients together until smooth.
  4. Then drizzle on the chocolate and go bananas.
Recipe by Bakepedia at https://www.bakepedia.com/jungle-pie-chocolate-crust-banana-slices-chunky-coconut-topping/