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 because you don't have to.

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

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Serves

5

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Ingredients

  • 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
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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Whip this mixture until it forms a creamy paste.
  5. 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.
  6. 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.
  7. Top the mini pies with the whipped cream. Sprinkle on toppings, if you'd like.
  8. Refrigerate the pies until you serve them.
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