Saturday, 10 May 2014

Banana Cream Pie with Chocolate Ganache and Berry Coulis

Ok, so I don't usually like to rate my cooking too much as I am a firm believer that one mans trash is another mans treasure so to speak. Just because I like a recipe it doesn't mean you will, and everyone has different dietary needs and desires.

In saying that, this recipe has made me break that rule! It is SO good!! Obviously this is designed for special occasions but to be honest, other than the chocolate topping which is a bit decadent, this really is made from nothing other than wholesome, nutrient dense foods. 

The whole dessert is free of gluten, grains, dairy, nuts, and soy, and if you leave off the chocolate topping there is no refined sugar either. You could either choose to leave off the chocolate as mentioned, or you could make some sugar free chocolate using coconut oil, cacao butter, cacao power and a little maple syrup or honey to sweeten.



ADDED 27/05/14

I just wanted to slightly edit this post because I think I might have even made the pie just a little better!! I will write the modifications in another colour in the recipe below - The directions are basically the same, I just modified the ingredients a little and made my own chocolate ganache free from refined sugar - enjoy!

Oh, and here are a couple of pics of version 2.0!

Excuse those pesky dots on top -  I accidentally dripped water on it just before the photo was taken...grrrr!! 


Banana Cream Pie with Chocolate Ganache and Berry Coulis

Gluten-free, grain-free, dairy-free, nut-free, soy-free, option for free of refined sugar

Ingredients:

Base
1 cup desiccated coconut 
1 cup sunflower seeds  (1 cup raw almonds)
6 medjool dates (or 6 dried dates, soaked in hot water for 10 minutes)
1 tbsp cinnamon
1/4 cup chia seeds
4 tbsp water

Filling
2.5 cups desiccated coconut
5 ripe bananas
1 large tsp vanilla paste
juice of 1/2 lemon
1/2 cup frozen raspberries

Topping
100g Dark Chocolate (70% or more), broken into small pieces
1 cup coconut milk

Try this topping instead for a refined-sugar free version
4 tbsp cocoa butter
1 tbsp coconut oil
1.5 cups cocoa powder
1/5 cup coconut milk
4 tbsp maple syrup or honey

Berry Coulis (recipe from Dr Libby's Real Food Kitchen)
2 cups frozen blueberries (I used raspberries the second time - YUM!)
4 tsps honey
juice of 1 lime
1 tsp psyllium husk (if you have it - recipe works just fine without it)

Directions:
1. In a food processor or blender combine the ingredients for the base until thick (coconut, sunflower seeds (or almonds), dates, cinnamon, chia seeds, water). Press the mixture into the base of a springform tin. Place in the fridge to set.
2. In the same food processor (rinsed of course!), place the coconut for the filling. Process the coconut until it forms a smooth butter (this will take a few minutes depending on the gruntiness of your blender.
3. Add the bananas, vanilla, and lemon juice to the blender. Blend until a smooth mixture forms. 
4. Pour the banana mixture over the chilled base. Smooth the top and place in the freezer to set. Press the frozen raspberries into the mixture in a pretty pattern (or just chuck 'em on randomly if that's more your style!
5. To make the coulis, put the blueberries (Or raspberries), honey, lime, and psyllium (optional) in a blender or food processor and blend well. If the berries are still straight out of the freezer, it will make more of a sorbet (an awesome dessert in itself!), but if you leave it to sit for 10 minutes or so, the blueberries will soften and it will form more of a sauce. 
5. When you are nearly ready to serve, you can prepare the topping. Over a low heat, warm the coconut milk until warmed but not boiling. Allow the chocolate to melt into the coconut milk until thick. Or for the other topping, melt coconut butter, coconut oil, and maple syrup (or honey) in a bowl over a heat of simmering water. Heat until just melted. Keeping it on the heat, add the cocoa and whisk until smooth. Slowly add the coconut milk, whisking the whole time. Give it a good stir to make sure the mix is smooth and well combined. 
6. Pour the ganache over the dessert and smooth. This will set fairly quickly because of being frozen, so you will want to work fairly quickly if you want a nice smooth finish.
7. Place back in the fridge for a couple of minutes to set the ganache. Remove from the fridge and cut into slices with a sharp knife
8. Serve topped with a generous serving of berry coulis

Enjoy!

x