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Choconana Ganache – raw, vegan, gluten free

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_MG_8410Choconana Ganache – raw, vegan, gluten free

Crust:
-1 cup walnuts
-1/2 cup ground almonds,
-1/2 cup dates

Process ingredients together in a food processor until crumbly and the mixture sticks together. Press into the bottom of a 9-inch pie form, lightly greased with coconut oil or lined with cling film.

Filling:
-1.5 cup ground almonds
-1/2 cup agave
-3-4 tbs cacao powder (depending on how chocolaty you want it to be)
-1/4 cup almond milk
-1 teaspoon vanilla extract
-1/8 teaspoon sea salt
-2 tablespoon melted cacao butter
-2 large bananas, sliced into rounds

Put ground almonds and cacao butter into high speed blender. Process for a few seconds. Add all the remaining ingredients, except bananas, and process until smooth. The mixture will be thick. (If you don’t have a high speed blender, use a food processor).

Spread 1/2 of the filling over the pie crust. Arrange banana slices evenly on top. Now, spread the remaining filling over the bananas. Top the pie with sliced bananas. Try not to eat it all at once!

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