MINI CREAM PIES
MINI CREAM PIES
Serves: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 1 hour
Ready In: 1 hour 45 minutes
Accommodates: PHASE 1
I just love perfectly little individualized desserts. These mini cream pies solidify nicely so you can pick them up and eat them with one hand (unless of course you have on in each hand, in which case you are using two hands, shoving them in your face before anyone gets home and sees that you've been baking).
These have such a creamy body and a crunchy little crust, which is just purely awesome. They are also fun because you can garnish them as your heart sees fit with fresh fruit, freeze dried fruit, nuts, or leaving them as they are.
INGREDIENTS
Cream Filling:
Crust:
DIRECTIONS
Note: The pictured Mini-Cream Pies are garnished with freeze-dried blueberries, freeze-dried strawberries, and candied pecans.
Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 1 hour
Ready In: 1 hour 45 minutes
Accommodates: PHASE 1
I just love perfectly little individualized desserts. These mini cream pies solidify nicely so you can pick them up and eat them with one hand (unless of course you have on in each hand, in which case you are using two hands, shoving them in your face before anyone gets home and sees that you've been baking).
These have such a creamy body and a crunchy little crust, which is just purely awesome. They are also fun because you can garnish them as your heart sees fit with fresh fruit, freeze dried fruit, nuts, or leaving them as they are.
INGREDIENTS
Cream Filling:
- 2 cups cashews
- 1/4 cup coconut oil
- 3/4 cup coconut cream
- 1/2 cup honey (coconut syrup for vegan)
Crust:
- 1/2 cup pecans
- 1/2 cup walnuts
- 3 Tbsp coconut oil, melted
- 2 Tbsp honey (coconut syrup for vegan)
DIRECTIONS
- Preheat your oven for 350 degrees. Line a muffin tin with 10 paper liners.
- Fill a medium sized saucepan half way with water. Bring the water to a boil over high heat. Add 2 cups of cashews and reduce heat to medium. Allow to simmer for 30 minutes or until soft enough to crumble when pressed. Be sure water is covering cashews while they simmer.
- Meanwhile in a food processor prepare the crust by adding pecans, walnuts, coconut oil and honey. Pulse the ingredients until the nuts are broken into small crumbly pieces. Divide the crust evenly amongst the 10 liners and press to flatten out on the bottom. Place in the preheated oven for about 10 minutes or until crust is golden around the edges. Allow the crust to cool.
- Once cashews are softened, add them to a powerful blender along with the other cream filling ingredients: coconut oil, coconut cream and honey. Blend until completely smooth. Add cream filling to cooled crust, cover and freeze until set and ready to serve, about 1 hour. Garnish as desired. These will keep nicely in the freezer for several weeks if covered.
Note: The pictured Mini-Cream Pies are garnished with freeze-dried blueberries, freeze-dried strawberries, and candied pecans.