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Mini Chocolate Cream Pies

Prep Time10 mins
Cook Time12 mins
Total Time6 mins
Course: Dessert
Servings: 7
Author: Suzie Bauer

Ingredients

  • Coconut Oil for Greasing

Crust

  • 1 cup Whole Pecans
  • 1 cup Almond Flour
  • 1 Egg
  • 1 Tbsp Honey
  • 1 Tbsp Coconut Oil melted
  • 1 pinch Sea Salt

Filling

  • 1 can Full Fat Coconut Milk water removed
  • 3 Tbsp Cacao Powder
  • 2 Tbsp Honey
  • 1/4 tsp Vanilla Extract

Toppings

  • Raspberries
  • Shredded Coconut

Instructions

  • The night before or at least 4 hours ahead of time, place the can of coconut milk in the fridge to let the cream rise to the top.
  • Preheat the oven to 350 F.
  • Lightly grease a muffin tin with coconut oil.
  • Add all the crust ingredients to a food processor and pulse until well combined and the pecans have been finely chopped. Scrape down the sides of the mixing bowl halfway through.
  • Separate the dough into 7 compartments of the muffin tin, and press down and up the sides to form a cup. Bake in the oven for 12 to 15 minutes, or until the edges have browned and the bottom of the crust is golden brown. When done, cool on a wire rack.
  • While the crust bakes, open the can of full fat coconut from the bottom. This will allow you to pour out the water, and be left with just the cream. Scoop cream into a large mixing bowl.
  • Add cacao, honey and vanilla to the bowl and mix with a hand mixer until smooth.
  • Place the bowl in the fridge to let chill for 30 minutes, while the crust is cooling.
  • Release the crust from the muffin tins with a dinner knife or small spatula.
  • Fill the crust with the chocolate filling, and transfer to the fridge to set for at least 1 hour.
  • Before serving, top with raspberries and dust with shredded coconut.