filed under: baking, cooking, food, how-to, recipe, snack, vegan cooking, vegetarian
1. Gather the ingredients.
For the crust:
- 1 cup gluten-free flour, plus up to 1/4 cup extra as needed
- 1 tsp xanthan gum
- 1 Tbsp coconut sugar
- 1/4 cup coconut oil
- 1/4 cup cold water
- 2 tsp apple cider vinegar
For the cream pie filling:
- 1 can coconut milk
- 2 Tbsp maple syrup
- 3/4 cup chocolate chips (I used semi-sweet, but use whatever you prefer, adjusting the amount of maple syrup depending on your chocolate’s sweetness)
- 1.5-2 Tbsp agar flakes (I used 2 Tbsp to make a very firm filling. Using less of the agar flakes will make it a softer, looser filling)
- Vegan whipped cream such as Soyatoo!
- 1-2 bananas
- A few chocolate chips
2. Make the mini pie crust dough.
In a medium bowl, add the flour, xanthan gum, salt, and coconut sugar. Mix well. In a small bowl, mix together the water, liquid coconut oil, and apple cider vinegar. Add the wet ingredients to the dry, mixing until a soft dough forms. You can add up to another 1/4 cup flour if the mixture is very wet.
3. Roll out the dough.
Divide the dough into eight pieces. Flour a countertop and roll out each piece until it is about 1/4 inch thick. Place each piece in a lightly oiled cupcake pan, adjusting until it forms a mini pie crust. Poke a fork in the bottom a few times.
4. Freeze, bake, and let cool.
Place cupcake pan in the freezer for 30 minutes. Preheat the oven to 350 degrees. When the oven is heated, add the cupcake pan of pie crusts and bake for about 15 minutes, until the crusts start to brown a bit. Remove from the oven and let cool.
5. Make the cream pie filling.
In a medium saucepan, add the chocolate chips, agar flakes, maple syrup, coconut milk. Heat over medium heat until the mixture reaches a simmer. Let the mixture simmer about 5 minutes, stirring occasionally, until the agar flakes have dissolved and the chocolate chips are melted. Remove from the heat and let cool for 2-3 minutes.
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