Serving Size
1 slice
Servings
8
Prep Time
15 min
Cook Time
3 hours
Nutrition Information
| Calories | 175 |
| Fat | 6 g |
| Saturated fat | 3.7 g |
| Polyunsaturated fat | 0.9 g |
| Monounsaturated fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 77 mg |
| Carbs | 29 g |
| Protein | 4 g |
| Fiber | 2 g |
Health Benefit
Ingredients
1 1/2 cups
1 13.5 ounce
2 tablespoons
1/3 block
2 tablespoons
1/2 teaspoon
Directions
- Dissolve gelatin in 1/2 cup boiling water. Preheat oven to 350°F (for crust).
- In a blender, crush graham crackers to fine texture. Add 1 tablespoon of coconut milk and 1 tablespoon coconut oil, and combine thoroughly. Press crust into 9” glass pie dish and bake for 10 minutes.
- Blend gelatin mixture, 2 bananas, 1 teaspoon coconut oil, 3/4 cup coconut milk, tofu, honey, and vanilla until creamy.
- For caramel sauce: Blend dates with remaining coconut milk and 2 teaspoons of coconut oil. Add water until mixture is slightly runny. Reduce caramel sauce in saucepan on low heat for 3-5 minutes.
- Slice remaining banana and cover bottom of pie dish with slices. Add a layer of caramel. Cover with banana-gelatin mixture and another layer of caramel. Freeze pie for 3 hours or overnight. Garnish with whipped cream and any leftover caramel, if desired.
- Handy Hint: Swap in chocolate graham crackers or crushed pretzels in the crust for a delicious twist. To make this dessert vegan, swap out gelatin and honey for agar powder (found in health food stores) and your favorite sweetener.
Jackie Gentilesco