I decided that I had to try making my first gluten-free, dairy-free, vegan pie. I wanted this pie to be unique, so I chose to create a recipe for a no-bake pie (yes, that’s right) with a delicious fruit based filling that only looks like it could clog your arteries. The filling of the pie was actually inspired from one of my previous dessert recipes, called velvety chocolate mousse. The crust of the pie is made with only three ingredients: gluten-free graham crackers, vegan butter, and a smidge of brown sugar. This pie is an absolutely must try – it is super fun to make, it looks like perfection, and it tastes heavenly.
For the crust:
-One box of gluten free graham crackers (the box should contain about 220 grams or 8 oz minimum of graham crackers – I used a box from Kinnikinnick foods) OR 2 cups of ground gluten free graham crackers
-1/4 cup brown sugar
-1 1/2 cup melted vegan butter
For the filling:
-2 large ripe avocadoes
-1 ripe banana
-1/4 cup raw cacao powder
-1 tsp. vanilla extract
-1 -2 tbsp. coconut milk (depending on power of blender)
-1 1/2 tbsp. agave nectar (and more for drizzling)
-Cinnamon for sprinkling
-Shredded coconut (optional)
1. Place broken up graham crackers in a food processor and blend until most pieces have broken down. Mix in your melted vegan butter and brown sugar, and blend until a consistent texture forms.
2. Remove the mixture and place in the center of a pie tray (my pie pan was about 9 inches). Flatten and spread the mixture until it evenly coats the bottom of the pie tray, as well as the sides. Make sure to create a crust.
3. To make the chocolate filling: Remove the skin and pit from the avocadoes and place the meat in a bowl. Add in a fresh banana, cut-up into coins. Add in the raw cacao powder and vanilla extract and mash them into the avocado and banana.
4) Place the mashed mixture in a blender and add in the coconut milk and agave nectar. If you desire, add in cinnamon. Blend until smooth. If the taste is not sweet enough for you, you can drizzle on some more agave nectar.
4) Remove the mousse filling from the food processor and place in the center of the pie, on top of the crust. Spread the mousse evenly so that it fills the entire pie, with the exception of the crust. Sprinkle with shredded coconut.
5) Place the pie in the fridge and allow to sit for at least 20 minutes before eating. You can cut this pie into little appropriate slices, or alternatively just eat it out of the pan with a spoon (like I choose to do).
This pie should be kept and served cold. Keep it in the fridge.