Chocolate Banana Pie

I adapted this recipe from the Thermomix cookbook A Taste of Vegetarian. You can use a food processor to make the pastry and filling, and cook the filling on the stove, if you don’t have a Thermomix.

Ingredients:

Pastry

30 g date sugar
30 g raw almonds
210 g wholemeal flour (we used spelt)
130 g tahini
1/2 tsp mixed spice
1/4 cup water or orange juice

Filling

90 g raw cashews
1 vanilla bean
70 g pitted dates
50 g cornflour or arrowroot
340 g water
25 g cacao (raw chocolate powder)
70 g malt extract
50 g tahini
2 bananas

Method:

Pastry

Preheat oven to 160°C.

Mill sugar in Thermomix for 3 sec on sp 9. Set aside.

Mill almonds in Thermomix for 5 sec on sp 8.

Add flour, tahini, date sugar and spice and mix for 10 sec on sp 6, until mixture resembles breadcrumbs.

Set dial to closed lid position, add juice and water and knead on Interval speed for 15-20 sec to form dough.

Turn mixture out onto a floured board and knead lightly.

Roll out and place in a flan dish or springform pan. Blind bake (i.e. bake empty pastry shell) for 10 minutes, then set aside to cool.

Filling

Mill cashews and vanilla bean for 10 sec on sp 8.

Add all remaining ingredients except for tahini and bananas. Cook for 6 mins at 90°C, then a further 2 mins at 90°C on sp 5.

Slowly drizzle tahini through hole in lid onto rotating blade, incorporating over a 1 minute period on sp 4. Allow to cool in bowl for 5 mins.

Slice bananas into cooled pie shell. Pour chocolate mixture over and allow to cool to room temperature before chilling in refrigerator for up to 3 hours before serving.