This week has been all about getting my eating back on track after an amazing vacation with my sister. So when Wayfair.com asked me to join in the Battle of the Pies, I knew I had to go with a paleo recipe.
This week was also my birthday! So I wanted this delicious paleo treat to be rich, indulgent and chocolatey. And one more consideration…..the fact that I am actually a terrible baker. Yeah, it’s true. I am the worst at following recipes, that is why I like to create them instead! 
For my crust, I used my insta- friend Raia’s beautiful no-bake paleo crust recipe. Look how gorgeous her pie crust is!
I took the liberty of adding a 1/2 tablespoon of cocoa powder. It tasted delicious, however, mine certainly does not look like Raia’s!… 
I really missed my glass pie pan when making this recipe. Pies just don’t look pretty in metal tins. But who am I kidding, my pies wouldn’t look pretty in my favorite glass dish either!
I looked at a couple of different paleo chocolate mousse recipes, including this one from Yes to Yummy, and this Chocolate Coconut Paleo Pie from Empowered Sustenance. And then I was reminded, yet again, that I just am not a baker. I threw two unusable fillings out, and went and stared at my freezer to figure out what to do.
Frozen bananas! They are the answer to EVERYTHING! My nice cream, slightly adjusted, would make the perfect filling for my pie! 
Next I decided to make a topping of honey coated toasted coconut, walnuts and hazelnuts. This is my crowning baking moment….sad, I know. But look how delicately beautiful it is! 
I can’t believe this pie actually came together…and that it was actually yummy! I won’t say that maybe I can actually be a good baker one day, but I will say maybe one day I won’t be terrible at baking! 
Oh yeah….Happy National Chocolate Day!
Thank you to Wayfair.com for sponsoring this post. As always, all opinions are my own.
- For Filling:
- 2 frozen bananas
- ½ cup coconut cream (when you put a can of coconut milk in the fridge, the cream is the hard part that rises to the top)
- ½ cup coconut milk (the remaining liquid under the cream)
- 2 Tbsp cocoa powder
- ½ tsp vanilla extract
- For topping:
- ½ cup large flake, unsweetened coconut flakes
- ¼ cup chopped pecans
- ½ cup chopped hazelnuts
- 2 Tbsp maple syrup
- Filling:
- Place all ingredients in a blender and blend on high
- Every minute, stop the blender to scrape the remains on the side
- Blend for 5 minutes until very creamy
- Pour filling onto your no-bake or pre-baked pie crust
- Freeze pie for 30 minutes
- Topping:
- Pre-heat oven to 350
- Mix all ingredients together and spread on a baking sheet covered with parchment paper
- Bake for 10 minutes, stirring 5 minutes in, and watching so the crumble doesn't burn
- Remove from oven and let cool.
- When the pie is frozen, remove from the freezer, sprinkle the crumble over the top, slice and enjoy!
Who cares what it looks like when it’s chocolate? 😀 That filling sounds heavenly! Thanks so much for sharing my pie crust. 🙂
…And happy birthday. 😉