Why do I need to soak the cashews for the crust?

Soaking the cashews in warm water helps to soften them, allowing them to blend more smoothly with the raisins and cocoa powder to create a gooey, pliable crust dough.

What if my coconut milk isn't solid after refrigeration?

It's crucial to refrigerate the cans of full-fat coconut milk for at least 24 hours to ensure the solid cream separates from the liquid. If it's not solid, it won't whip into the creamy texture needed for the filling and topping.

Can I prepare these mini pies ahead of time?

Yes, these pies are excellent for making ahead! After assembling, refrigerate them until you are ready to serve, allowing the fillings to congeal and firm up properly.

What can I use if I don't have flax seeds for the crust?

The flax seeds are listed as optional, so you can simply omit them. The crust will still form well with just the raisins, cashews, and cocoa powder.

How should I store leftover Bite-Size Chocolate Silk Cream Pies?

Store any leftover pies in an airtight container in the refrigerator. They are best enjoyed within 3-4 days, maintaining their creamy texture and freshness.

10 years ago

Bite-Size Chocolate Silk Cream Pie
[Vegan, Gluten-Free]

FE By: Felicity

Author Bio

Felicity creates delicious snacks and treats with minimal ingredients. She’s a DIY advocate, an aspiring... Read More

Order with Instacart Download Our App

Close-up of bite-size vegan chocolate silk cream pies in cupcake liners, topped with vanilla whipped cream, chocolate shavings, and cacao nibs.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Chocolate

Bite-Size Chocolate Silk Cream Pie [Vegan, Gluten-Free]

You can keep these little silk pies all to yourself — no sharing necessary. The crust is made from cashews and raisins and it's filled with a light and airy chocolate mousse that's then topped with whipped coconut cream. It's so good, you won't want to share, but it's okay... Read More

Ingredients You Need for Bite-Size Chocolate Silk Cream Pie [Vegan, Gluten-Free]

1 cup raisins
1/3 cup of cashews, soaked in warm water
2 tablespoon of cocoa powder
1/4 cup of flax seeds (optional)
2 14-ounce cans coconut milk, refrigerated for at least 24 hours
Liquid sweetener, to taste
1 tablespoon of water
2 teaspoons of vanilla extract

For the Optional Toppings:

Cacao nibs
Chocolate shavings
Mini vegan chocolate chips
Chia seeds

Order with Instacart Download Our App

How to Prepare Bite-Size Chocolate Silk Cream Pie [Vegan, Gluten-Free]

In a blender, combine the raisins, the cashews, the flax seeds, and 1 tablespoon of the cocoa powder. Blend until it forms a gooey dough.
Press the dough into a cupcake pan, lining five of the cups to create the pie crusts. Store the cupcake pan in the refrigerator while you make the filling.
Open one of the cans of coconut milk. Pour out the liquid and scoop the solid part into a bowl. Add the other 1 tablespoon of cocoa powder, the liquid sweetener, and the water.
Whip this mixture until it forms a creamy paste.
Scoop it into the crusts you made in steps 1-2, being sure to leave a little space at the top for the whipped cream layer. Put the cupcake tray back in the refrigerator so the chocolate filling can congeal a bit more while you make the whipped cream topping.
Now open the other can of coconut milk. Again, you can drain out the liquid and scoop out the solid into a bowl. Add in the vanilla extract and liquid sweetener to taste. Whip this mixture until it forms a creamy paste.
Top the mini pies with the whipped cream. Sprinkle on toppings, if you'd like.
Refrigerate the pies until you serve them.