Description
A vegan friendly dessert to feed a crowd
Ingredients
Scale
- 4 cups crispy brown rice cereal
- 1 1/2 cups mini chocolate chips, divided (make sure they are dairy-free to keep it vegan)
- 5 medium/large bananas, cut into chunks and frozen
- 1 teaspoon pure vanilla extract
- 4–8 mint leaves, chopped
- 1/2 cup full-fat coconut milk*, optional (omit to keep it totally nut-free)
- 1/4 cup xylitol or sugar**, optional
Instructions
- Melt 1 cup of the chocolate chips. (I melt my chocolate chips in a glass bowl in the microwave. I start with 45 seconds, then stir, and continue with 10 second increments as necessary. No double boiler necessary!) In a large bowl, stir the melted chocolate chips with the crispy rice cereal. Once the cereal is completely coated, press the mixture into a 9 inch round pan (I used a springform pan). Use a rubber spatula to press the mixture down in the center and up the sides of the pan about an inch. Set aside.
- In a food processor, process the bananas until they become the texture of ice cream. Be patient–it will happen! Add in the mint a little at a time, tasting until it reaches your preferred level of minty-ness. Add the vanilla, coconut milk, and xylitol or sugar, if using, and process until just combined. Stir in the remaining 1/2 cup chocolate chips. Spread the ice cream mixture on top of the crust and use a rubber spatula to even the top.
- Cover and freeze at least two hours before serving. Enjoy!
Notes
*I added the coconut milk to give the pie a creamier, more ice-cream like texture. It is not necessary, though, and is still good without this addition.
**I think the pie is sweet enough with just the bananas, but it depends on how sweet you like your desserts. Taste it as you are preparing it and add the extra sweetener if you prefer.
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27.6g
- Sodium: 2.9mg
- Fat: 11.7g
- Carbohydrates: 49.1g
- Protein: 4g