Mini Raw Chocolate Chia Pudding Pies with coconut crust
These easy vegan and gluten-free mini raw chocolate chia pudding pies are a great chocolaty treat with a crunchy peanut butter and coconut crust.
Servings 12
Ingredients
Crust
- 1 cup old-fashioned oats dry
- ⅔ cups unsweetened shredded coconut
- ½ cup natural crunchy peanut butter
- ½ cup ground flax seed I use pre-ground flax seed. I’m told freshly ground flax seed may have a stronger flavor.
- ⅓ cup maple syrup
- 1 tsp. vanilla extract
Filling
- 1½ cups almond milk
- ⅓ cup chia seeds
- ¼ cup dark cocoa powder
- 6 medjool dates pitted
- ¼ tsp. fine sea salt
- ½ tsp. pure vanilla extract
Instructions
Crust
- Add crust ingredients to a food processor fitted with the S blade.
- Pulse to mix until ingredients begin to clump together.
- Scrape mixture into a bowl and roll into 12 evenly sized dough balls.
- Line 12 cups of a muffin tin with small sheets of plastic wrap, then place a dough ball in each cup.
- Use your knuckle to press down the center of the dough and work the dough out toward the edges of the cup. Continue to work the dough from the center and up the sides until the dough covers the cup in a thin layer. (See pictures in Mini Banana Cream Pie recipe for more information.)
- Refrigerate crusts while you make the filling.
Filling
- Place filling ingredients in a high-speed blender in the order they are listed.
- Begin blending on lowest setting and slowly turn up to highest setting.
- Blend on high for approximately 30 seconds.
- Scrape sides of blender with a spatula and then blend a few more seconds to ensure a creamy consistency.
- Scrape pudding into a bowl and then spoon into crusts. (About two large spoonsful for each crust.)
- Refrigerate pies overnight or for at least 8 hours.
- Lift set pies out of the muffin tin by pulling up the plastic wrap.
- Serve chilled.
Notes
*You can also use smooth peanut butter—or almond butter for a slightly different flavor.
Prep time does not include refrigeration time.
The recipe makes 12 mini pies.
Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
Nutrition
Calories: 250kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 133mg | Potassium: 318mg | Fiber: 7g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 2mg