Mini Chocolate Cream Pies
Yields 12 cupcake sized mini pies, or one large
9’’ cream pie
Important Recipe Notes
I recommend making everything in order of the recipe
because it streamlines the entire process. The Vanilla Cream is optional, and
a little difficult to taste over the chocolate, but it adds a lovely look to
the mini pies.
Beforehand Prep:
- Make 1 batch of AtV Sour Cream
- Soak 2 cup of Cashews in warm water for 2 hours and then drained
Step 1.
Pie Crust
Ingredients
- 3/4 c Almond Flour
- 1 Tbsp Flaxseed Meal
- 1 Tbsp Coconut Crystals
- 1/2tsp Nutritional yeast
- 2 to 3 pinches Salt
- 2 Tbsp Water
Directions:
1.
Mix together all of your dry ingredients
2.
Mix 1 Tbsp water into your dry ingredients,
adding in the second Tbsp slowly until your ingredients stick together but are
still slightly crumbly
3.
Sandwich your crust in between two sheets of
parchment paper and roll out until crust is very thin – roughly 1/8’’
4.
Using a 2’’ round cookie cutter or a small glass
(see photos), leave your crust sandwiched between the parchment paper and press
down to cut out your mini pie crusts.
5.
Once all of your mini crusts have been cut
choose from one of the following Raw Vegan Warming Methods and dry them for 1
hour.
6.
Move on to making your chocolate cream!
Step 2.
Chocolate Cream
Ingredients:
- 1 c Soaked Cashews
- 1 c Dry Cashews
- 1 C AtV Sour Cream
- 3 Tbsp Cacao Powder
- 2 tsp Vanilla
- 1/3 c Grade B Maple Syrup //or// liquid sweetener of your choice, to taste
- 1/2tsp Salt
- 3 Tbsp Water
- 3 T Melted Cacao Butter
Directions:
Add all of the ingredients to your
food processor and puree together for 5 to 6 minutes, until you have a thick
and super creamy texture.
High Speed Blender: Puree
everything together on high for 1 to 2 minutes
Step 3.
Vanilla Whipped
Cream
Ingredients:
- 1 c soaked Cashews
- 1/2c dry Cashews
- 1/2c AtV Sour Cream
- 2 tsp pure Vanilla extract
- 1 Vanilla Bean pod – scraped
- 1/4c Grade B Maple Syrup //or// liquid sweetener of your choice, to taste
- 2 pinches Salt
Directions:
Add all of the ingredients to your
food processor and puree together for 5 to 6 minutes, until you have a thick
and super creamy texture.
High Speed Blender: Puree
everything together on high for 1 to 2 minutes
Final Step:
Assemble!
Note: I did not use
cupcake liners for this but you can use them if you’d like to.
1.
Place your mini pie crusts into the bottom of a
cupcake tin
2.
Using a small cookie scooper, portion 2 generous
scoops into each cupcake tin
3.
Place Chocolate Cream pies into the freezer for
1 hour – they will firm slightly, and receive the vanilla whipped cream easier
this way.
4.
After your cream pies have been in the freezer
for 1 hour, remove them and pipe the Vanilla Whipped Cream on top of the pies
however which way you prefer! I’m sure they’ll look better than mine – I’m
horrible with a piping bag.
5.
After applying the Vanilla Whipped Cream, place
pies back into the freezer for another 1 to 2 hours so than can finish setting.
6.
Remove pies from freezer. If you made them as I
did (without a cupcake liner) let them sit out on the counter for 15 minutes
before removing them from the cupcake tin.
7.
Using a butter knife, gently pop the mini cream
pies out from the tin.
8.
Store in the refrigerator until ready to serve!
 |
| Into the freezer for an hour before adding the Vanilla Whipped Cream |
These little pies are so decadent and intense, if you don’t
have a natural sweet tooth like me I recommend cutting them in fourths and serving
them as party treats. But you could also have one for breakfast like I did this
morning.
Thank you so much for reading and eating!
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