Some days you just need a good dose of chocolate… All to yourself. Ok, you can share it with someone else if you want, or split it up into multiple sittings (to prolong the chocolate enjoyment…), but there’s a certain kind of pleasure in knowing you made something just for YOU. This mini raw chocolate hemp banana pie is just the right fix for those moments.
Bananas + chocolate + hemp seeds + a billowy cloud of coconut whip. Sort of super simple, sort of complex, and so deeply flavorful and indulgent.
Hemp seeds (hearts) are one of my favorite little things, but they aren’t always easy to work with in a dessert (some combinations of flavors can bring out a certain “grassy” flavor for example). They do pair well with chocolate though (as evidenced by my favorite little treat ever: these raw hemp chocolates), and they make a wonderful nut-free and dairy-free dessert alternative. They worked beautifully in this little pie. ???
I mentioned that this is sort of a “me, myself, and I” dessert. I made it as an individual sort of treat, but of course quickly discovered I must have very hungry eyes ??. In reality this little treat ended up being more like 3-4 servings for me, but it was still nice to know it’s all mine ?
If you don’t have a mini pie plate, another way this works is in some small mason jars — that way you can portion it out ahead of time, one jar at a time. Since the filling in this pie isn’t firm — it’s soft and pudding-like — the setting process just helps it to chill and firm up ever so slightly. Having it like a parfait in a little jar would be the perfect setup. But then again the mini pie plate worked great for me too, so up to you :) Give this girl a spoon, and she’s a happy camper ?
This chocolate hemp banana pie is a delicious raw dessert for one. Lush, deep-flavored, and the perfect chocolate fix, topped with a billowy cloud of whipped cream. This recipe is vegan, gluten-free, grain-free, nut-free, and refined sugar-free.
- ¾ cup hemp hearts
- 5 soft medjool dates, pitted
- 3 tbsp cocoa powder*
- 1 tbsp cacao butter, melted but not hot**
- 2 tbsp agave (or maple) syrup
- 1 tsp pure vanilla extract
- ⅛ tsp sea salt
- ½ banana, peeled and sliced for banana layer
- 1 ripe banana, peeled
- ½ cup hemp hearts
- 4 tbsp agave (or maple) syrup
- 4 tbsp cocoa powder*
- 2 tbsp cocoa butter, melted but not hot**
- 2 tsp pure vanilla extract
- ⅛ tsp sea salt
- coconut whipped cream
- cacao nibs or shaved chocolate
- ½ a small sliced banana
- Make sure all crust ingredients are at room temperature. Process all crust ingredients into a fine sticky crumble. Transfer this mixture into a 6″ pie plate or any dish(es) of a similar size***. Spread the sliced banana (banana layer) in an even layer along the base. Freeze while working on the next step.
- Make sure all filling ingredients are at room temperature. Blend all filling ingredients into a smooth consistency in a power blender. Pour this mixture into the prepared crust and smooth out the top. Freeze for 1-2 hours to chill.
- When ready to eat, top with sliced bananas, coconut whipped cream, and cacao nibs, and enjoy! Keep leftovers refrigerated.
*I recommend going with alkalized cocoa powder over raw cacao powder for raw cakes, as sometimes raw cacao powder can react with other ingredients in raw desserts that require setting time and it can be spoiled as a result.
**The cacao butter should be liquid, but not hot. Once you liquefy it, if it seems a bit hot allow it to cool off to room temperature. Otherwise if it’s too hot it will “cook” some of the other ingredients in the recipe in the process of blending / processing, which will result in ingredients not blending together properly.
***For dish size, I recommend to make this in smaller individual servings instead. Small mason jars would do the job perfectly (you can probably get 3-4 servings in tiny jars out of this recipe). Otherwise, you can use any glass storage container, ramekin, or dish of a similar size to the one I used (6″ mini pie plate).