Name: Banana Slice-Not-Split Pie
Prep time: 30 min
Total time: 30 min
Ingredients: FOR THE CRUST; 2 cups brown rice crispies (I really like One Degree Organic’s brown rice crisps); 3 tbsps coconut nectar or brown rice syrup; FOR THE CHOCOLATE SAUCE; 2 tbsps cacao powder; 2 tbsps coconut nectar; 1 tbsp water; EVERYTHING ELSE; 4-5 bananas (sliced); Toppings (nuts, dried fruit, cacao nibs, etc.); 2 sweet cherries

Ingredients

Scale

FOR THE CRUST
2 cups brown rice crispies (I really like One Degree Organic’s brown rice crisps)
3 tbsps coconut nectar or brown rice syrup
FOR THE CHOCOLATE SAUCE
2 tbsps cacao powder
2 tbsps coconut nectar
1 tbsp water
EVERYTHING ELSE
4–5 bananas (sliced)
Toppings (nuts, dried fruit, cacao nibs, etc.)
2 sweet cherries

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Instructions

FOR THE CRUST: Heat the coconut nectar until it starts to bubble. I microwaved it for about 30 seconds on high. Use a large container and watch it carefully, it can bubble over very quickly.
Mix the warm coconut nectar into the rice crispies.
Divide the sticky crispies between two pans that are lined with wax paper or lightly oiled.
Press the crust into the pans with a sheet of wax paper to keep it from sticking to you fingers.
Freeze for at least 10 minutes.
FOR THE CHOCOLATE SAUCE: Whisk all the ingredients together until smooth.
Once the crusts are chilled and crunchy, layer in the sliced bananas, sprinkle on toppings, and drizzle the sauce over top. And don’t forget the cherry!
Eat immediately.