I usually make my marshmallow-free rice crispy treats with brown rice syrup, but I was out. So I used coconut nectar to sticky my crust together, and I can now tell you from experience that brown rice syrup is a better rice crispy glue. The crispy crust just didn’t crispify quite the same way with the coconut nectar. BUT if you freeze it…problem solved! Or you can just use trusty ‘ole brown rice syrup…problem still solved! And if you really want to treat yourself, you could try a chocolate crispy crust.
Sliced not split. Coined not halved. Stacked in a pie not stuffed with ice cream. There are some definite differences between this and a banana split, most notably the lack of ice cream (not to say it wouldn’t be a tasty addition). But the banana base, the choco drizzle, the nutty sprinkle, and especially the cherry on top are all a little reminiscent of a banana split. Just take a few steps back and sort of squint a bit and you’ll see what I mean. Or watch the video…
- FOR THE CRUST
- 2 cups brown rice crispies (I really like One Degree Organic’s brown rice crisps)
- 3 tbsps coconut nectar or brown rice syrup
- FOR THE CHOCOLATE SAUCE
- 2 tbsps cacao powder
- 2 tbsps coconut nectar
- 1 tbsp water
- EVERYTHING ELSE
- 4-5 bananas (sliced)
- Toppings (nuts, dried fruit, cacao nibs, etc.)
- 2 sweet cherries
- FOR THE CRUST: Heat the coconut nectar until it starts to bubble. I microwaved it for about 30 seconds on high. Use a large container and watch it carefully, it can bubble over very quickly.
- Mix the warm coconut nectar into the rice crispies.
- Divide the sticky crispies between two pans that are lined with wax paper or lightly oiled.
- Press the crust into the pans with a sheet of wax paper to keep it from sticking to you fingers.
- Freeze for at least 10 minutes.
- FOR THE CHOCOLATE SAUCE: Whisk all the ingredients together until smooth.
- Once the crusts are chilled and crunchy, layer in the sliced bananas, sprinkle on toppings, and drizzle the sauce over top. And don’t forget the cherry!
- Eat immediately.
What’s your favorite kind of pie crust?