Chocolate-Banana Cream Pie from From the Kitchens of Yam Chops

Chocolate-Banana Cream Pie from From the Kitchens of Yam Chops
I am so excited to be sharing this recipe for Chocolate-Banana Cream Pie from the recently released From the Kitchens of Yam Chops cookbook! 

What is not to love?! Chocolate, bananas, and tofu create this silky delight that will for sure become a regular in your kitchen! 

Pick up a copy of Michael Abramson’s book to see what other Yamchops favorites he is cooking up! 

“This smooth and silky pie showcases chocolate and bananas in perfect harmony.
​And, it’s sugar-free to boot!” – Michael Abramson
 
Serves 6
 
Crust

  • 1 cup (175 g) Medjool dates
  • 1¼ cups (155 g) walnuts
  • 2 tsp (30 ml) melted coconut oil
  • ½ tsp sea salt
  • ¼ tsp ancho chili powder

Filling

  • 2 (260-g) packages firm silken tofu (see note)
  • ¾ tsp vanilla
  • ¹ /8 tsp sea salt
  • 2¾ cups (480 g) dark or semi-sweet vegan chocolate chips
  • 2 bananas, sliced in ¹ /8-inch (3-mm) rounds, plus more for serving
  • Date sugar or raw sugar, for sprinkling

 
To prepare the crust, pit the dates and soak them in warm water for 15 minutes. Drain the dates and add them to a food processor. Pulse them until they are small bits and they ball together.

Remove the dates from the processor and add the walnuts. Pulse the walnuts until they are coarsely chopped. Add the dates back into the processor along with the coconut oil, sea salt and chili powder. Pulse the mixture until everything is well mixed. Test the consistency of the crust by pressing it between your fingers. The crust should stick together, yet still be pliable enough to form into a pie plate. If it’s too dry, add another processed date or two. If it’s too wet, add another 1 to 2 tablespoons (7 to 14 g) of pulsed walnuts.

Place the mixture into a 9-inch (200-mm) pie plate lined with plastic wrap. Press the crust flat with your fingers and shape it to the form of the bottom and sides of the pie plate. Place the crust in the freezer for 30 minutes to set.

Preheat the oven to broil. Set a pot with 2 inches (50 mm) of water to boil.
Add the silken tofu to the processor along with the vanilla and sea salt. Pulse the mixture a few times to break up the tofu.

Place the chocolate chips in a bowl large enough to sit on top of the pot of boiling water. You do not want the bottom of the bowl to touch the boiling water. Place the bowl on top of the pot (double boiler style) and melt the chocolate chips, stirring with a silicone spatula, until they are a smooth and creamy chocolate lake. Be careful when touching the bowl—it will get hot!
Pour the melted chocolate into the processor with the tofu and process the mixture until it is super smooth.

Place the sliced bananas on a parchment paper lined baking sheet and sprinkle them with sugar. Place the baking sheet in the oven to caramelize the sugar, approximately 30 to 45 seconds. Keep an eye on them—burnt sugar can be super bitter!

Remove the crust from the freezer and lay the caramelized bananas over the bottom, stretching up the sides. Grab the chocolate cream mixture and carefully pour it over the bananas to fill the pie shell. Smooth the top with an offset spatula or the back of a spoon.
Lightly cover the pie with plastic wrap and refrigerate it for 4 hours to set up. Set a few toothpicks in the pie to keep the plastic wrap from touching the surface of the pie. Slice and serve with a couple of fresh banana slices on top as a garnish.
 
Note: Always search out non-GMO tofu for tofu recipes.

Reprinted with permission from From the Kitchens of Yam Chops by Michael Abramson,
Page Street Publishing Co. 2018. Photo credit: Vincenzo Pistritto.

(Disclaimer: I received a complimentary copy of the book. I was not paid to write this post and all the opinions are truly my own.)

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