Ingredients:
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 is dairy-free, use Lily’s for sugar free option)
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
*maple syrup can be substituted for sugar-free maple syrup for sugar free option
** use refined coconut oil if you don’t like the coconut flavor
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.
This recipe is from: http://prettypies.com/recipe/mini-chocolate-pies/