gluten-free, as always. dairy-free. raw aspects. unrefined sugars. vegan.

pecans

 

 

 

This dessert is fairly contradictory. Textures abound. Crunchy, nutty base. Solid chocolate center. Creamy coconut top. Simple, but does not seem simple. Refined, yet hardy. Give it a try.

 

 

 

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Coconut Cream Mini Pies

  • Servings: makes 6
  • Difficulty: easy
  • Print

Textures abound in this little gem. A combination of coconut cream atop hardened chocolate and a crunchy pecan base.

Ingredients

Crust:

  • 1/2 c. pecans
  • 2 pitted and soaked large medjool dates
  • 2 dashes cinnamon

Chocolate Filling:

  • 3 T. coconut oil
  • 2 T. cacao powder
  • 1 T. maple syrup

Coconut Cream Top Layer:

  • 3 heaping T. culinary coconut milk in non-lite version
  • 1 T. maple syrup
  • 1/2 t. gluten-free vanilla extract

Directions

Crust:

  1. In high speed blender, blend pecans into a flour.
  2. Add pitted and soaked dates, and two dashes cinnamon. Blend until combined.
  3. Equally divide dough into lined muffin tin (I use large baking cups). Press into lined holders to form base. Crust sides are not necessary.
  4. Refrigerate.

Chocolate Filling:

  1. Melt coconut oil on low over stove eye. Remove.
  2. Add cacao powder and maple syrup. Stir well.
  3. Pour equally among each cup over pecan base.
  4. Freeze for 5-10 minutes, or while making coconut cream.

Coconut Cream Top Layer:

  1. Add coconut, maple syrup, and vanilla extract to a sturdy bowl. Using hand blender on low speed, blend well for thirty seconds to a minute. Will not form peaks, so don’t worry.
  2. After combining ingredients, put spoonful of cream mixture atop each chocolate layer until all is used.
  3. Freeze for fifteen minutes. Store in refrigerator. Enjoy!
  
credit: sefaring.com

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Goodness

 

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