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Are sweet cravings getting the best of you? There are days when the urge for something indulgent and sweet sends me rummaging through my kitchen, searching for a sweet fix. Thankfully, this recipe has saved me more than once. Featuring a coconut crust and a carob drizzle, it’s not only safe for those on the autoimmune protocol, but it’s also simple to make with just a few ingredients. Enjoy!
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If you’re feeling uninspired in the kitchen, having a plan can really help. Real Plans offers personalized meal plans and shopping lists tailored to your family’s size, schedule, and needs. Keep things exciting with new recipes!
Table of Contents
Banana Cream Pie
This allergen-free Banana Cream Pie, featuring a coconut crust and a delightful carob drizzle, is guaranteed to satisfy your sweet cravings.
Crust Instructions
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Preheat your oven to 350°F and grease a 6-inch pan with coconut oil.
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In a food processor, pulse coconut, cinnamon, and salt into a coarse powder. Add honey and coconut oil, blending until you achieve a dough-like consistency.
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Firmly press the mixture into the pan and bake for 8-12 minutes, until the crust is dry and the coconut is toasted, but not burnt. Allow to cool before assembling.
Assembly Instructions
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Spread a thin layer of carob drizzle over the cooled crust and freeze until set, approximately 5 minutes.
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Layer banana slices evenly over the crust, followed by whipped cream. Drizzle with remaining carob and refrigerate for 2 hours before serving.
This post contains affiliate links. For more information, read my privacy policy.
Sweet tooth got you down? I still have days where the craving for something rich, sweet, and satisfying sends me digging through every nook and cranny in my kitchen, hoping for a morsel of something sugary to get me through the day. This recipe has come to my rescue several times. With a coconut crust and carob drizzle, it's autoimmune protocol safe and pretty easy to throw together, with just a handful of ingredients for each step. Enjoy!
Need Help Meal Planning?
Feeling uninspired in the kitchen? It helps to have a plan. Real Plans will create a custom meal plan and shopping lists for your family's size, schedule, and needs. Keep the ball rolling with new, exciting recipes!
Banana Cream Pie
With a coconut crust and a carob drizzle, this allergen-free Banana Cream Pie is sure to satisfy your sweet tooth.
Crust
-
Preheat the oven to 350 degrees F and grease a 6″ pan with coconut oil.
-
In a food processor, pulse the coconut, cinnamon, and salt into a coarse powder. Add the honey and coconut oil and blend until everything sticks together enough to form a dough.
-
Press into the pan and bake for 8-12 minutes, until the crust is dry and coconut is toasted but not burned. Allow to cool before assembling.
Assembly
-
Spread a thin layer of carob drizzle over the crust and freeze until set, about 5 minutes.
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Spread the banana slices in an even layer over the crust and top with whipped cream. Decorate with the remainder of the carob drizzle and refrigerate 2 hours before serving.
