Last year I was driving alone to visit a friend at school a few hours away. It was a gorgeous spring day; my windows were down and the music was blasting. “One Week” by Barenaked Ladies came on the radio. You know…. “Chickity China the Chinese chicken” one. Not a sentimental, or sappy word in the entire song.
Well, by the second verse I was choking up. And by the time the chorus hit I was full blown crying. (#shitgirlssay)
It was just one of those days.
When I finally got to my friend’s place and told her how I pathetically cried to the Chinese Chicken song because it reminded me of my childhood she laughed hysterically, deemed me hormonal, and shoved a Four Loko in my face and told me to drink.
That’s what friends are for.
Well yesterday was just one of those days too. I deemed myself hormonal, shoved a chocolate pie in my face and told myself to eat.
Ingredients
Method
- Preheat oven to 350 degrees.
- Grind up whole almonds in a blender or food processor until a fine almond meal/ flour is formed (or measure out 1 cup of almond meal if you already have that on hand). Melt 1/4 cup of butter in a microwave, and combine with the almond meal. Add a dash of vanilla extract, mix well and press into the bottom of an 8 or 9 inch pie pan.
- Bake the crust for 15 minutes until slightly golden brown.
- Meanwhile, bring the can of coconut milk to a soft boil over medium heat. Remove from heat and pour over 4 squares (4oz) or unsweetened chocolate (or chocolate of your choice). Mix really well for 3-4 minutes until fully combined and a smooth ganache is formed. I also added in 8-9 drops of stevia for a touch of sweetness, but you can use any kind of sweetener and as much or as little as your prefer.
- Pour chocolate mixture over pie crust and place in refrigerator for 1.5-2 hours until firmly set.
- Slice 2 bananas and cover the top of the pie, garnishing with shaved chocolate. I also drizzled a bit of maple syrup over the final product because my brother who was the official taste tester likes things a bit sweeter than I.
