A certified bowl-licker; irresistibly rich chocolate with bananas and coconut

A certified bowl-licker; irresistibly rich chocolate with organic bananas and fresh coconut cream

Sometimes, when I’m playing with food and its various creative combinations, I come across a mixture of ingredients that work so well together it’s as exciting as reinventing the wheel. This new recipe turned out to be a certified bowl-licker… Before you even get it into the oven, you’ll be licking the spoons too… and even the pot!

Having wheat and gluten intolerances can sometimes make eating a challenge, but this dessert is a treat not to be missed. Baked inside a nutty quinoa crumb base, the smooth creaminess of fresh coconut cream blended with organic bananas and raw cacao power will have the whole family coming back for more… and more….

Chobanco Crème Pie Recipe:
Crumb Crust –
1-1/2 cups quinoa flakes
1/2 cup plantain banana flour
1/2 cup dark brown sugar
1 tsp ground nutmeg
3/4 cup melted butter (or lard)

Chocolate Filling –
2 cups coconut cream
1 cup almond milk
1/2 cup organic raw chocolate powder
1-2 mashed ripe bananas
1/2 cup brewer’s dextrose
2 tbsp cornstarch
1/2 cup water
1 organic egg

To make the base, mix the quinoa, banana flour, brown sugar, nutmeg and melted butter together. Press into a deep pie dish and bake in the oven for about 15-20 mins at 180C.

In a saucepan, place the coconut cream, almond milk and raw chocolate powder and mix well. Using a whisk, blend in the dextrose and mashed bananas and cook the mixture until just before it bubbles. Don’t let it boil – this will split the coconut cream.

In a jar, mix the cornflour, water and egg and shake until it’s blended well. When the coconut cream mixture is hot, drizzle the cornstarch mixture into the pan, continuously whisking as you go. Whisk the mixture until it thickens but don’t let it boil.

Pour the mixture into the hot crumb base and return the pie to the oven for another 25 minutes. Remove and cool. Serve cold.

For egg allergies, leave out the egg.
For nut allergies, use rice milk or water instead of almond milk.
If you prefer sugar-free, leave it out of the base and add 2 more ripe bananas to the coconut cream.

Interested in cooking with traditional Ecuadorian ingredients? Get in touch.


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