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Mini Chocolate Pies {Vegan/Paleo/GF}
Chewy cookies and a thick layer of creamy chocolate, topped with fluffy whipped cream! Yaaaas.
Prep Time
20
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Servings:
6
pies
Author:
Emily
Ingredients
Chocolate Coconut Cookie Crust:
½
cup
almonds
or nut of choice
1
cup
unsweetened dried coconut shreds
3 ½
Tbs
raw cacao powder
3
Tbs
maple syrup
3
Tbs
coconut oil
¼
teaspoon
Himalayan pink salt
½
teaspoon
vanilla extract
Water if needed to help blend
Chocolate Filling:
1 ½
cups
semi-sweet chocolate chips
Enjoy Life brand
1 ¼
cup
canned coconut milk
shaken
3.5
Tbs
maple syrup
to taste
2.5
Tbs
coconut oil
melted
1
teaspoon
vanilla extract
Coconut Whipped Cream:
1
13.6 oz
coconut milk
solid cream only (Thai Kitchen brand)
1
Tbs
maple syrup
1
teaspoon
vanilla extract
US Customary
-
Metric
Instructions
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.
Notes
Featured Products
Enjoy Life Chocolate Chips
Thai Kitchen Coconut Milk