I served these individual treats for dessert for some friends recently and the presentation was as exciting as the dessert itself. Everyone loved that fact that they had their own mini pie to enjoy and that it was made with healthy, unprocessed ingredients. It was a light dessert with a smooth consistency that complimented the meal perfectly.
*Gluten free, grain free, low carb, dairy free, egg free, refine sugar free and Paleo*
To make the Mini Chocolate Almond Pie I used a removable bottom mini cheesecake pan.
📖 Recipe
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Mini Chocolate Almond Pie
Ingredients
Crust:
- ½ cup unsweetened shredded coconut
- 3 ½ tablespoons coconut oil, melted
- ¼ cup raw almonds
- ⅓ cup blanched almond flour
- ½ tbs raw honey, or maple syrup
Chocolate Almond:
- ¼ cup almond butter
- ¾ cup coconut oil, melted
- ¼ cup raw cacao powder
- 1 teaspoon vanilla extract
- 2 tablespoons raw honey, or maple syrup
- ½ cup coconut whipped cream
- pinch fine himalayan salt
To see the brands I use, click each ingredient above or visit my Amazon shop.
Instructions
Crust:
- Using a food processor chop the almonds.
- In a large bowl, mix the chopped almonds with the coconut oil, shredded coconut, honey and almond flour.
- Add 1 tablespoon of the mixture to each individual cavity in cheesecake pan.
Chocolate Almond:
- Combine the almond butter, coconut oil, cacao powder, honey, vanilla and salt in a bowl.
- Place the bowl over a saucepan with a small amount water on low heat and stir ingredients until all is melted and fully combined (double boiler). Let chocolate cool for about 30 minutes.
- To make the coconut whipping cream, you need to leave a can (14oz) of full fat coconut milk in the fridge overnight with the lid open. Remove the can from the fridge and take ½ cup of the coconut cream that forms on the top of the can and place it in a bowl. Whip the coconut with a hand mixer until fluffy.
- Gently fold the coconut whipped cream into the chocolate/almond mixture and pour it over the crust.
- Refrigerate for about 2 hours or until set before you remove each mini pie from the pan.
- Garnish with raw cacao powder and chopped almonds before serving.
Notes
Recipe yields 7 Mini Chocolate Almond Pies. Keep refrigerated.
Nutrition per serving
Calories: 483.1kcalProtein: 5.5gFat: 48.6gSaturated Fat: 34.1gSugar: 7.6gFiber: 4.2gCarbohydrates: 14gNet Carbs: 9.8g
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