Raw mini coconut cream pies with chocolate crust

coconut cream pies

I’m one of those people who loves sweets. Think of how much you love chocolate, multiply it by ten, and that’s how much I love it. I could eat a whole pint (or more) of ice cream in one sitting. So for obvious reasons, I have had to learn to control my cravings and use smaller, controlled portions. So I went on a search to find delicious things that wouldn’t make me feel TOO guilty. And I have to admit that this recipe hit the spot.

Crust Ingredients:

  • 1/2 Cup Raw Cashews or Macadamia Nuts
  • 1/2 Cup Shredded Plain Coconut
  • 1 Tbsp Coconut Oil
  • 2 Tbsp Agave
  • 2 Tbsp Cocoa
  • Dash of Salt

Filling Ingredients:

  • 1 1/4 Cup Coconut Cream (Refrigerated and skimmed from the top of a can)*
  • 1/2 Cup Coconut Oil
  • 3-4 Tbsp Agave
  • 1 Banana
  • Dash of Salt

*To get the coconut cream, take a can of coconut milk. Put it in the refrigerator for 24-48 hours. Open the can and skim off the thick, white coconut cream. That’s what you’ll use for the recipe.


Place crust ingredients in your food processor and blend until smooth. Line a muffin tin with cupcake liners. Evenly press dough down into muffin tin.

Place all filling ingredients in a separate food processor bowl (or washed bowl) and blend until smooth. Evenly top crust with coconut cream filling. Place in the freezer and let set for 2-3 hours or overnight.

Remove from freezer and and eat immediately!


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