Craving chocolate? Need a gluten free dish to take to an Easter brunch? Just want a slice of pie? Well, look no further because you have just stumbled upon an easy & delish pie recipe sure to please any crowd.
You can also forgo the pie crust and simply place into individuals containers, topped with banana & chocolate chips as I did ... Great either way!
This is what you will need:
- 1 cup gluten free arrowroot cookies (I like the ones by Mi-Del)
- 1 package Orgran Chocolate Mousse Mix (available from Glutenfreely)
- 3 medium bananas, sliced
- 1 cup water
- 1/3 cup melted butter
- 1/4 teaspoon cinnamon
- 1/4 – 1/2 cup chocolate chips (white, dark or milk) or chocolate shavings (optional, but recommended)
Here is what you do:
Preheat oven to 350 degrees. In a food processor, grind up cookies until they are in fine crumbs. Add in melted butter, pulsate in food processor until a consistency of wet sand is achieved. Press into bottom of pie pan. Bake for 5 minutes or until golden brown.
Meanwhile, using a blender, blend together chocolate mousse mix, water & cinnamon on high speed for 3 minutes. (If you want a thick chocolate pie, use two boxes of Orgran Chocolate Mousse Mix, doubling the water & cinnamon or fold in 1/2 cup whipped cream for extra height & fluff).
Spoon chocolate mousse mix into pie pan, smoothing out the top. Cover and place in fridge for 1 hour, allowing mousse to firm up a bit. Remove from fridge, uncover & top with banana slices and chocolate chips or shavings — return to fridge or serve immediately.
Great served with a dollop of whipped cream!
What is your go-to gluten free dessert? Share it in the comments section!
