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    Home | Recipes | All Desserts

    Mini Chocolate Almond Pie

    By Adriana Harlan | 8 Comments | Published: Apr 20, 2013 · Modified: Dec 18, 2020

    Recipe Reviews
    5 from 1 review

    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.

    single serving of paleo chocolate pie dusted in cacao powder topped with chopped nuts and fresh mint
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    Mini Chocolate Almond Pie

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :7
    Prep :25 mins
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    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

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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