Nutella Banana Cream Pie (grain-free, gluten-free, dairy-free)

In the bowl of a food processor, pulse the almond flour, coconut flour, sugar and salt a few times to break up all of the clumps.
1 1/2 cups (150 grams) finely ground blanched almond flour, 6 tablespoons (48 grams) coconut flour, 1/4 cup (50 grams) raw sugar, Pinch salt
In a small bowl, whisk together the egg white and almond milk or water.
1 large egg white, 2 tablespoons almond milk
Add the butter and pulse 5-7 times until it is broken into clumps slightly smaller than a pea.
1/4 cup (57 grams) unsalted butter
With the processor running, add the egg/water mixture in a thin stream until the dough forms a ball of dough.
Turn off the machine and let it sit for 15 seconds before proceeding (this allows the flour to absorb the moisture from the buttermilk).
Turn the dough out on to a piece of wax or parchment paper, gather into a ball and press into a thick disc. Cover with another piece of wax or parchment paper and roll into a flat disc about 10"-11" in diameter. Loosen the parchment from both sides of the dough and then carefully slide the dough into a lightly greased 9" pie or tart pan. Alternately, you can simply turn the dough directly into a greasted pie pan and use the heel of your hand to gently spread the dough.
Refrigerate for at least 30 minutes (and up to overnight) before baking.
Preheat the oven to 350F. Bake for 25-30 minutes until crust is just cooked through and golden around the edges.

In a small bowl, stir the gelatin into the almond milk until mostly dissolved. Set aside.
2 tablespoons flavorless gelatin, 1 cup (237 ml) vanilla almond milk
In the bowl of a food processor fitted with the "s" blade, puree the banana until smooth. Add the gelatin and almond milk mixture, plus the salt, vanilla and cinnamon to the bowl. Puree until smooth and completely combined.
1 cup (150 grams) mashed very ripe bananas, 1/8 teaspoon (1 ml) salt, 1/4 teaspoon (1 ml) vanilla extract, 1 teaspoon (5 ml) cinnamon
Transfer to a covered container and let sit at least an hour until thickened.

Add the hazelnuts and cashews to the bowl of a small food processor and pulse 10-12 times until they form a coarse flour, then process continuously, scraping the sides and bottom of the bowl periodically, until it forms a thick paste. This will take a while. The nuts hold on tightly to their flour texture, then start to form a giant ball. Just keep going; eventually the oils will release and the nuts will become a loose paste.
1 cup (120 grams) unsalted raw hazelnuts, 1/4 cup (32 grams) unsalted raw cashews
Add the cocoa, sugar and salt to the processor and process to combine.
3 tablespoons cocoa powder, 1/4 cup (40 grams) coconut sugar, pinch salt

Make your powdered sugar: add the sweetener and tapioca to a food processor or high speed blender and pulse 10-20 times until powdered fine. Run it through a fine mesh sifter to remove clumps. Set aside.
1/2 cup (55 grams) granulated sweetener, 1 teaspoon tapioca flour
In the bowl of a stand mixer fitted with the whisk attachment, whip the coconut cream, vanilla and liquid as needed until smooth. Add the powdered sugar and salt and beat until light and fluffy. This could take anywhere from 2-5 minutes and you may need to stop a couple times to scrape down the sides and bottom of the bowl to make sure everything is completely incorporated.
13.5 ounces (383 grams) coconut cream, 1/4 teaspoon vanilla, 1-2 tablespoons coconut milk, pinch salt

In a large mixing bowl, whip together the banana pudding and the chocolate hazelnut spread. If you are having trouble getting them to mix smoothly, try warming the chocolate hazelnut spread in the microwave for 30-60 seconds until liquefied.
Cover the bottom of the prepared and cooled crust with a layer of sliced bananas.
2 large, ripe, and sliced bananas
Spread the chocolate hazelnut banana pudding mixture in an even layer over the bananas.
Spread the whipped cream in an even layer over the pudding layer.
Line the perimeter of the pie with more banana slices.
Drizzle the top of the pie with more warmed chocolate hazelnut spread or melted chocolate chips.
Serve immediately.

All of the elements can be made ahead of time and you can assemble the pie immediately before serving.
Store leftovers in the fridge for up to a week, and bring back to room temperature before serving.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.