Chocolate, Banana, Coconut Pie

[Guest guest]

Chocolate, Banana, Coconut Pie

 

 

Crust:

 

 

2 packets Orgran Amaretti Biscotti (-OR- other GF cookies)

1/2 cup vegan margarine

 

 

1. Crush biscotti with a rolling pin.

 

2. Melt margarine and mix well with biscotti crumbs.

 

3. Press firmly and evenly into the bottom of an 8 to 10 " (20 to 25

cm) springform pan.

 

4. Place in refrigerator to cool while you prepare the filling.

 

 

 

Filling:

 

 

3 ripe bananas

1/3 cup cocoa

810 ml (27 fl oz) coconut milk (three 270 ml/9 fl oz cans)

one 7 g (1/4 oz) packet of chocolate flavoured agar agar powder

-OR- 7 g (1/4 oz)(3 1/8 tsp) agar agar powder

1/2 cup sugar (-OR- to taste)

2 tsp vanilla extract

1/3 cup cornflour (cornstarch)

grated vegan chocolate, for decoration (optional)

 

 

1. In a blender or food processor blend bananas, cocoa, coconut milk,

agar agar, sugar and vanilla extract. Blend until very smooth.

 

2. In a cup or small jug, blend cornflour(cornstarch) with a little

water to make a smooth paste. Set aside.

 

3. Place contents of blender into a saucepan. Heat until boiling, then

reduce heat and simmer gently for 3 minutes, stirring occasionally.

 

4. Add cornflour (cornstarch) mixture to contents of saucepan and stir

briskly to combine.

 

5. Return to the boil and allow to boil for 30 seconds, stirring

constantly.

 

6. Immediately pour over the the cooled crust in the springform pan.

 

7. Place in refrigerator to cool and set for several hours.

 

8. Sprinkle the top with grated chocolate.

 

9. Remove from pan, slice, serve with almond cream and enjoy.

[Guest guest]

This sounds great! Does anyone have suggestions for where to buy gluten free

(and what brand) agar powder and/or agar flakes to use? Thanks!

 

 

 

 

Regards, Ellen

http://iamglutenfree.blogspot.com/

http://www.peterandellen.com

 

 

 

 

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