Today we’re making a very elegant “marble” pie.
The pecans have a bright taste and combined with maple syrup give an interesting caramel flavor to this pie.
It is very easy to bake and surprisingly tasty.
You can easily control the level of ‘chocolateness’ of this pie.
My children were delighted with such beauty, and my husband did not believe that I spent only 20 minutes on the pie.
Ready? Set? Let’s go cooking!
We will need: (1 average pie)
For the base
1 cup pecans (250 ml).
1 cup coconut flakes (I use reduced fat ones)
1/2 large, ripe banana
For white cream
1 cup cashews
2 Tbsp. coconut oil
3-4 Tbsp. maple syrup or honey
4 Tbsp. almond or coconut milk
1/2 tsp. vanilla extract (optional)
For chocolate cream
3 Tbsp. sugar-free cocoa powder
1 Tbsp. maple syrup or honey
1/2 large banana
Chocolate for decoration (optional)
Grind the nuts in the blender.
Add the coconut flakes.
Add the banana and get a thick dough.
Spread it into the form.
Cashews should be soaked for 2-3 hours, the longer, the better.
Add the nuts to the blender and grind it together with the coconut oil until creamy. Knowing that most of you do not have a Vitamix, I decided to use a standard blender, and the result was excellent. So, excuses like, “I couldn’t make the cream” are not acceptable.
Divide the cream into 3 parts. We lay out 3-4 tablespoons of cream in the form, the other 3-4 tablespoons are set aside for the final decoration.
With what remains in the blender, add cocoa powder, syrup, and banana and make a chocolate cream. The quantity of spoons depends on you and whether you desire to make this cake more chocolate or more vanilla.
Spread the cream into the form.
Finish the pie with the remaining white cream, which we have set aside, and make beautiful swirls with a knife, then put the cake in the freezer until it freezes.
Before serving, you can additionally decorate with maple syrup and melted chocolate.
Tasty, beautiful, and healthy!