Recipes using Balanced Bites spices Recipes using Balanced Bites spices

TWO-BITE CHOCOLATE CREAM PIES

nightshade-free
dairy-free
egg-free
gluten-free
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 12 pies (3 pies per serving)
These little chocolate pies are perfect when you just need a little bite of something sweet. Our two-bite chocolate cream pies freeze perfectly, too, so they're great to keep in your freezer!

This recipe also contains some of of our Balanced Bites Spice Blends - CARAMEL Infused Sugar, CINNAMON Infused Sugar, and VANILLA Infused Sugar - which you can shop here!

Ingredients

FOR THE CRUST

  • 1/2 cup chopped raw cashews or walnuts 
  • 1/2 cup unsweetened finely shredded coconut 
  • 1 tablespoon ghee, melted 
  • 2 pinches of sea salt 
  • 2 pinches of ground cinnamon

FOR THE MOO-LESS CHOCOLATE PUDDING

  • 1 avocado, halved and pitted 
  • 1 medium green-tipped banana 
  • 1/4 cup full-fat coconut milk, store-bought or homemade
  • 2 tablespoons cocoa powder 
  • 1 tablespoon carob powder (see Note) 
  • 1/4 teaspoon pure vanilla extract

FOR GARNISH (OPTIONAL)

SPECIAL EQUIPMENT

  • 1 (12-cavity) mini-muffin tin 
  • 12 parchment paper mini baking cups

Instructions

Preheat the oven to 350°F. Line a 12-cavity mini-muffin tin with parchment paper mini baking cups. 

Make the crust: Place the chopped cashews, shredded coconut, ghee, salt, and cinnamon in a food processor. Pulse until the texture is fine and the ingredients are well combined. 

Press the crust into the prepared muffin tin and bake for 10 minutes, or until lightly browned and starting to crisp. Set aside to cool. 

While the crust is baking, make the Moo-Less Chocolate Pudding: Scoop the flesh of the avocado into a food processor and add the banana, coconut milk, cocoa powder, carob powder, and vanilla extract. Blend until completely smooth, scraping down the sides once or twice. 

Fill the cooled crusts with the chocolate pudding. Garnish with cacao nibs and/or toasted coconut flakes, if desired. Serve at room temperature or chilled. 

Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 14 days. To defrost, allow to come to room temperature for about 15 to 20 minutes. 

Notes

If you can’t find carob powder, use another tablespoon of cocoa powder instead (3 tablespoons total). But the carob powder will add a hint of sweetness without adding sweetener, so it’s worth using if you can!