Mini Chocolate Pies {Vegan/Paleo/GF}
Chewy cookies and a thick layer of creamy chocolate, topped with fluffy whipped cream! Yaaaas.
Prep Time
Prep Time
Chocolate Filling:
  • 1 1/2cups semi-sweet chocolate chipsEnjoy Life brand
  • 1 1/4cup canned coconut milkshaken
  • 3.5Tbs maple syrupto taste
  • 2.5Tbs coconut oilmelted
  • 1tsp vanilla extract
Coconut Whipped Cream:
  • 113.6 oz coconut milksolid cream only (Thai Kitchen brand)
  • 1Tbs maple syrup
  • 1tsp vanilla extract
To make the crust:
  1. Pulse all ingredients together in a food processor until sticky crumbles form. 
  2. Press into a silicone muffin pan OR use parchment liners. Set in the freezer while you prepare the filling.
To make the filling:
  1. Place chocolate chips in a medium bowl. In a small saucepan on the stove (or glass bowl in the microwave), heat coconut milk to just boiling.
  2. Pour hot coconut milk over the chocolate chips and let it sit for about 5 minutes to melt the chocolate. Whisk smooth.
  3. Add in the remaining ingredients and stir until well-combined. Taste and adjust for sweetness.
  4. Pour chocolate mixture over crust and freeze for 2 hours or until solid. Remove from muffin pan.
To make the whipped cream:
  1. Refrigerate a can of coconut milk overnight. Scoop out the solid cream into a mixing bowl. Add maple syrup and vanilla.
  2. Whip with a hand mixer for about 1 minute until light and fluffy.
  3. Spread whipped cream on top of each pie. Refrigerate until ready to serve.
Recipe Notes

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