I’m back with another treat this week!  I mean, I couldn’t just ignore that Valentine’s Day is only a couple days away!  Whether you’re a cupid fan or not, these mini chocolate cream pies are great to share with the ones you love.  Heck, share them with people you’re only slightly fond of, too.  Maybe it will make them more likable! 😉

Aren’t these just adorable?  I’m not sure I’ve made something so cute before!  I’ve been looking for an excuse to use my crust recipe from my Lemon-Blueberry Squares.  I love the maple-like flavor you get from pecans and I think it pairs nicely with the rich chocolate cream filling in these little pies.

There’s a little prep to take care of ahead of time.  Be sure to place your can of full fat coconut milk in the fridge the night before or at least 4 hours before mixing.  After it has had time to set, turn the can upside down and open from the bottom.  The cream will have risen to the top of the can so you’ll be able to pour out the coconut water and be left with only the cream.  I wish I could remember where I saw that, but it’s so much easier to do it this way rather than gently scooping out the cream and hoping you don’t press through to the water!

My husband wanted to make sure I shared his serving tip with you all…  It’s a must to serve these pies with coffee.  I guess it reminds him of the traditional afternoon coffee and cake he knows from home, and I think he’s right!  So enjoy these little guys with your coffee or tea! They’re a perfect match!

Happy Valentine’s Day!

Mini Chocolate Cream Pies

Prep Time10 mins
Cook Time12 mins
Total Time6 mins
Course: Dessert
Servings: 7
Author: Suzie Bauer

Ingredients

  • Coconut Oil for Greasing

Crust

  • 1 cup Whole Pecans
  • 1 cup Almond Flour
  • 1 Egg
  • 1 Tbsp Honey
  • 1 Tbsp Coconut Oil melted
  • 1 pinch Sea Salt

Filling

  • 1 can Full Fat Coconut Milk water removed
  • 3 Tbsp Cacao Powder
  • 2 Tbsp Honey
  • 1/4 tsp Vanilla Extract

Toppings

  • Raspberries
  • Shredded Coconut

Instructions

  • The night before or at least 4 hours ahead of time, place the can of coconut milk in the fridge to let the cream rise to the top.
  • Preheat the oven to 350 F.
  • Lightly grease a muffin tin with coconut oil.
  • Add all the crust ingredients to a food processor and pulse until well combined and the pecans have been finely chopped. Scrape down the sides of the mixing bowl halfway through.
  • Separate the dough into 7 compartments of the muffin tin, and press down and up the sides to form a cup. Bake in the oven for 12 to 15 minutes, or until the edges have browned and the bottom of the crust is golden brown. When done, cool on a wire rack.
  • While the crust bakes, open the can of full fat coconut from the bottom. This will allow you to pour out the water, and be left with just the cream. Scoop cream into a large mixing bowl.
  • Add cacao, honey and vanilla to the bowl and mix with a hand mixer until smooth.
  • Place the bowl in the fridge to let chill for 30 minutes, while the crust is cooling.
  • Release the crust from the muffin tins with a dinner knife or small spatula.
  • Fill the crust with the chocolate filling, and transfer to the fridge to set for at least 1 hour.
  • Before serving, top with raspberries and dust with shredded coconut.