A couple days ago was our first Wands Go Wild Wednesday post where I let my girls take over and make some of their creations in the kitchen. My oldest was so excited but my youngest was so upset. She was not upset just because her sister got to help but more so because she misses all the time we use to spend in the kitchen since she started school last fall. This made me upset as I always let them help in the kitchen but she was missing the fun time playing and the one on one, our time, we use to have while her older sister was at school. So I asked what she wanted to do and she wanted to make a pie for the So Delicious Pie4All Campaign, for National Pi Day (3.14) to help kids with allergies too. We found out about this earlier this week on Instagram, for every pie photo posted on Instagram with #Pie4All and what allergies it is free of (gluten, dairy, eggs, ect) So Delicious will make a donation to Kids With Allergies. You can read more about it on their Instagram or Facebook. I thought instantly she would want to make a chocolate or peanut butter pie but I was wrong she wanted banana, but not just plain pudding pie banana. Ok so I am going with it, first we need to blend bananas, coconut milk, and Sweet Spreads Cinnamon Bun CocoNutter…. Umm don’t think that is going to work sweetie, she really wanted a whipped creamy pudding pie. So I said how about we take chocolate tofu pudding and revamp to banana and add the CocoNutter, which I still wasn’t sure where the CocoNutter was going until she said she wanted Snickerdoodle. Genius a Snickerdoodle Banana Pie sounded amazing! Well we didn’t have any snickerdoodle cookies but we did have Snickerdoodle LaraBars! Which worked even better for her to roll out and do herself. So she rolled out the LaraBars for the crust while I drained and pressed some tofu for her. She measured out the CocoNutter, peeled the bananas, poured in some maple syrup, and blended with the tofu in the Vitamix. I’m starting to really think I should get the little Vitamix for the girls, crazy I know but I would be much more comfortable with them using that and since getting rid of the Magic Bullet and me not letting them use the Vitamix themselves. Maybe for my Mother’s Day I get it for them… hmm. Ok back to the pie. Pour the banana snickerdoodle pudding in and put it in the fridge for a bit to set. It was already thick but we needed to wait until after dinner to have dessert, apparently that is the rules in most households. Of course she had to top it with some Coco Whip, a banana slice, and cinnamon sugar (coconut palm sugar) sprinkles! I have to say adding the CocoNutter was a delicious addition, you can’t really go wrong with cinnamon and bananas! At only 6 I have to say she has very good taste! So this Snickerdoodle Banana Pudding Pie is gluten free, dairy free, egg free, and vegan! You can make it crust less, or with snickerdoodle cookies, if you need it to be nut free. So I know it isn’t Wednesday but since “A” wanted to make a pie for the Pie4All I couldn’t say no and we are posting it today.
What is your favorite pie?
Mini Snickerdoodle Banana Pudding Pies
Makes 4 single serve pies
4 Snickerdoodle LaraBars, or homemade Snickerdoodle LaraBars (recipe below)
2 ripe medium size bananas
12-14oz silken tofu, drained and pressed
1/4c Sweet Spreads Cinnamon Roll CocoNutter, or coconut butter with 1/2 tsp of cinnamon
1-2 TBSP pure maple syrup or agave (used 1 TBSP maple syrup)
coconut whipped cream topping (used So Delicious Coco Whip Lite)
sprinkle of cinnamon sugar
Drain and press your tofu and set aside. Place a LaraBar between two sheets of parchment paper and roll out about 1/8″ thin and press into a single pie pan or a small dish, we used a 6″ custard cup. Repeat with remaining bars if making all 4 pies. Place crust in the refrigerator. In a Vitamix, or high-speed blender, blend together bananas, tofu, CocoNutter/coconut butter, and maple syrup until smooth. Test for sweetness adding more maple syrup if desired. Pour or spoon pudding into prepared pie crusts or custard dishes if just making pudding, and place in the refrigerator about an hour to chill (optional but it will be cold and thicker) or until ready to enjoy. Top with whipped cream, banana slices, and or cinnamon sugar. Enjoy!
Homemade LaraBar Crust:
3/4c pitted Medjool dates
1 tsp cinnamon
2 tsp vanilla
To make LaraBar Crust place nuts in a food processor and pulse a couple of times to medium to course texture. Add in dates, cinnamon, and vanilla and pulse until mixture comes together. Divide, put into balls, flatten, and roll out for pie crusts as you would the bars.