Submitted by: Jen Matheis
Servings: 24
Ingredients: For the filling:
1 c. shredded unsweetened coconut
1 can full fat unsweetened coconut milk
1/2 c. coconut butter
1/2 c. coco powder
1/4 c. blue agave nectar
1 t. vanilla
1/2 t. sea salt
For the crust:
1 c. whole raw almonds
1/2 c. dates, finely chopped
2 T. coconut oil, plus a little more for coating the mini cupcake pan
Instructions: With an electric mixer, mix on med high speed the coconut milk, coconut butter, agave nectar, and vanilla. Making sure that there are not any lumps from the coconut butter. Once all of the lumps are gone, add the coconut and mix on medium speed. Finially, add the coco powder and salt mixing on low. Place in the refrigerator to chill.
Preheat oven for 300 degrees. Put almonds in a food processor until they become finely chopped and place in medium bowl. Process the dates as well, until they become paste like. Measure the the dates once again. There should be 1/2 cup of packed processed date (You can also use raisins, prunes or figs if you wish instead of dates) Melt the 2 tablespoons of coconut oil. Add all three ingredients together and mix well. It works better if you use your hands to mix. Grease the bottom and sides of each mini cupcake mold. Use a little more than a teaspoon of crust mixture and place into each mold. Use the back of a spoon to press the mixture along the sides and bottom. Making sure the the bottom isn’t too thin. Bake for 8-10 minutes. Let crust cool completely in the pan. After each little crust is cooled completely add a heeping tablespoon of filling onto each crust. Chill for about 2 hours. After the mini pies have chilled then pop them out of pan gently with a small spoon.
Notes: I like to use Nutiva brand coconut butter, but any will do.
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