Gluten-Free, Vegan, Serves 8

Crust:

• 6 ounces chocolate gluten-free wafers
• 1/2 cup roasted almonds
• 4 Tbsp vegan butter
• 2 Tbsp date syrup

Filling:

• 1/2 cup coconut sugar
• 2 Tbsp coconut flour
• 1/4 tsp salt
• 2 Tbsp arrowroot starch
• 4 Tbsp vegan butter cold and cubed
• 1 vanilla bean seeds removed
• 3 cups coconut milk
• 2 overripe bananas mashed

Topping:

• 3 cups Coconut cream
• 4 ounces dark chocolate melted
• 2-3 ripe bananas
• almond slivers

Directions:

To prepare the crust, in a food processor, add wafers, nuts, butter, and syrup. Pulse until the mixture is finely ground. Press the mixture into a 9-inch pie dish, and press firmly to the bottom and sides. For the filling, in a medium saucepan, whisk together the sugar, flour, starch, and salt. Add in the bananas and milk, whisking until smooth. Once smooth, add the vanilla and bring the mixture to a low boil over medium-high heat. Stirring constantly until the mixture thickens and is pudding-like (about 8 minutes). Once thickened, remove from heat and stir in butter. Spoon filling into crust. Cover with a wrap and let chill for at least 4 hours.
Prepare whipped cream using an electric mixer until stiff peaks form. Remove 1/3 of the cream and set aside. To the remaining 2/3 whipping cream add the melted chocolate and gently fold in until it is fully incorporated. Remove the pie from the fridge and add the sliced bananas, then a layer of chocolate cream, and a dollop of plain whipped cream. Drizzle with dark chocolate and almonds.