Mini Chocolate Pies {Vegan/Paleo/GF}

A chewy chocolate cookie crust topped with rich chocolate and fluffy whipped cream! Yaaaas. These Mini Chocolate Pies have a double dose of rich chocolate flavor without any gluten, dairy or soy. Simple and Delicious. Vegan and Paleo!

Mini Chocolate Pies -

Chocolate Cuteness Overload

These mini pies are so cute. The individual servings are perfect for parties. (Or portion control. Because sometimes I just wanna eat the whole pie! 😉

They’re made in a muffin pan, which almost everybody already has. No need to go out and buy a special pan.

But I’m dying over these tiny cake stands #hearteyes. Too friggin’ cute. So if you’re feelin’ fancy, you can serve each pie on its own pedestal! I found these at TJ Maxx (love that place).

Mini Chocolate Pies -

Easy Does It

There’s no baking involved in making the chocolate coconut cookie crust. Blend the ingredients in a food processor and press into a pan. Literally less than 5 minutes to prepare.

Tip: use a silicone muffin pan or line with parchment so they pop right out.

Mini Chocolate Pies -

Are you a chocolate lover?

It’s pretty crazy to me to think that I didn’t even LIKE chocolate growing up. (I DO NOW, lol!) Now that my tastes have changed, I love chocolate (especially super dark!) And I love being able to make my own chocolate desserts without any unwanted ingredients (like gluten, dairy and soy) that I can’t eat due to my health issues.

If you want to satisfy your chocolate craving, you’ll love how simple this is. The decadent chocolate filling is made with chocolate chips, coconut milk, and a touch of sweetener, and it’s held together with a little coconut oil. Definitely rich. A chocolate lover’s dream! 

(Did you know Enjoy Life brand chocolate chips are dairy-free, soy-free and nut-free? Allergy and vegan friendly- Yay!)

Mini Chocolate Pies -

Have It Your Way

I love how they have a slight coconutty flavor. Coconut + Chocolate is a perfect combination. (But if you’re NOT a coconut fan, use *refined* coconut oil, which has a neutral flavor.)

If you’re like me and you really want to amp up the coconut flavor, add 1/2 tsp coconut extract. Hello, YUM.

But you can use other extracts to switch up the flavor, too! MINT, ALMOND, COFFEE, or stick with traditional vanilla extract!! However YOU like! >>What’s your favorite pairing with chocolate?

Click the image below to save this recipe on Pinterest:

Perfectly portioned Mini Chocolate Pies-- with no gluten, dairy, or refined sugar! Super easy, no-bake recipe (Vegan & Paleo) #prettypies #vegandesserts #paleodesserts #glutenfree #dairyfree

Perfectly portioned Mini Chocolate Pies– with no gluten, dairy, or refined sugar! Super easy, no-bake recipe (Vegan & Paleo) #prettypies #vegandesserts #paleodesserts #glutenfree #dairyfree

Mini Chocolate Pies {Vegan/Paleo/GF}

Chewy cookies and a thick layer of creamy chocolate, topped with fluffy whipped cream! Yaaaas.
Prep Time20 mins
Total Time1 hr 20 mins
Servings: 6 pies


Chocolate Coconut Cookie Crust:

  • 1/2 cup almonds or nut of choice
  • 1 cup unsweetened dried coconut shreds
  • 3 1/2 Tbs raw cacao powder
  • 3 Tbs maple syrup
  • 3 Tbs coconut oil
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp vanilla extract
  • Water if needed to help blend

Chocolate Filling:

  • 1 1/2 cups semi-sweet chocolate chips Enjoy Life brand
  • 1 1/4 cup canned coconut milk shaken
  • 3.5 Tbs maple syrup to taste
  • 2.5 Tbs coconut oil melted
  • 1 tsp vanilla extract

Coconut Whipped Cream:

  • 1 13.6 oz coconut milk solid cream only (Thai Kitchen brand)
  • 1 Tbs maple syrup
  • 1 tsp vanilla extract


To make the crust:

  • Pulse all ingredients together in a food processor until sticky crumbles form. 
  • Press into a silicone muffin pan OR use parchment liners. Set in the freezer while you prepare the filling.

To make the filling:

  • 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.
  • Pour hot coconut milk over the chocolate chips and let it sit for about 5 minutes to melt the chocolate. Whisk smooth.
  • Add in the remaining ingredients and stir until well-combined. Taste and adjust for sweetness.
  • Pour chocolate mixture over crust and freeze for 2 hours or until solid. Remove from muffin pan.

To make the whipped cream:

  • Refrigerate a can of coconut milk overnight. Scoop out the solid cream into a mixing bowl. Add maple syrup and vanilla.
  • Whip with a hand mixer for about 1 minute until light and fluffy.
  • Spread whipped cream on top of each pie. Refrigerate until ready to serve.

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