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kirsten's chocolate banavocado pie

4-5 handfuls of mixed seeds
2-3 tbsp coconut oil
1 banana
Dawn’s Chocolate Mousse
Grated orange or lime peel to garnish

1. Grind the seeds in a blender (or just seeds if gluten-free)

2. Mix in enough coconut to make a firm “biscuit crumb” base, and press into a shallow dish to form the base

3. Slice banana and lay over the base

4. Make up Dawn’s Chocolate Mousse – add a little coconut milk to make it lighter and creamier, and use agave syrup or rice syrup to sweeten if you don’t have any dates

5. Spoon the mousse over the bananas, and garnish with grated orange or lime peel.

6. Refrigerate until required

Contributed by:
Kirsten Chick (formerly Santry)

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