Double Chocolate Mini Pies (Raw Vegan & Gluten Free)

I must say these are some of my best work.

When I was on a raw vegan diet I played around with nuts and dates to try and come up with healthy desserts that didn't lack in flavour or texture. These guilt free treats are vegan, gluten free, raw and are only packed with healthy ingredients. Super simple and quick to make too. They are perfect if you need a last minute dessert or prefer healthier treats for you and your family.

Equipment:

• Food Processor

• Blender

• Small Pie Tins

• Plastic Wrap

Ingredients:

Pie Crust

• 3 Cups Walnuts

• 1 Tbsp Coconut Oil

• 2 Cups Dates (pitted)

• 3 Tbsp Raw Cocoa Powder

• 2 Pinches of Salt

• 1 Tsp Vanilla Extract

Chocolate Pie Cream

• 2 Cups Cashews

• 2 Tbsp Maple Syrup (No Aunt Jemima Here)

• 3 Tbsp Cocoa Powder

• 1 Cup Medjool Dates (pitted)

• 1 Tbsp Coconut Oil

• Approx. 1/2 Cup Chocolate Almond Milk

• Pinch of Salt

• 3 Tbsp Coconut Cream (Coconut Cream can be found in any grocery store. I use this Thai Kitchen brand. Coconut cream is only found on the top layer when you open the can. It is very important not to shake the can before opening or the cream and milk will blend together and you won't be able to use the cream.)

Instructions:

We will start by making the chocolate cream so that it has time to rest in the refridgerator.

1. Be sure that all your dates are pitted before starting. Place your cashews into your blender or food processor and blend until nuts are very fine, almost turned to powder.

2. Add your dates, coconut oil, salt, maple syrup, cocoa powder, coconut cream and blend until smooth.

3. Your cream should be very thick now so slowly add in the almond milk until the cream is smoother and lighter. The texture should be very similar to icing and should hold itself together.

If you added too much almond milk and your cream is too liquid, eye ball and add a few more cashews first. If it still needs to be thickened more add a few dates a tbsp more of coconut cream. Remember to try your cream as it now may also need a bit more maple syrup or cocoa because we added more ingredients.

4. Scoop your cream into a bowl and cover it using plastic wrap. You want to place the wrap directly on the cream and not the bowl to help seal the filling and help to prevent drying the top.

5. Refrigerate until assembly.

For the crust

1. Place walnuts in the food processor and grind until they are broken down into fine granules.

2. Add your dates, coconut oil, cocoa powder, vanilla and salt and keep processing until the ingredients come together.

3. Lightly oil your hands and tins with a bit of coconut oil. Working with the mixture can be sticky so oiling hands and tins prevent sticky messes.

4. Separate your mixture into six 3-inch mini pie tins and firmly spread the mixture evenly on the base and sides of the mold.

5. Remove your cream from the refrigerator and evenly fill all six pie crusts. You can swirl the cream around with the back of a spoon to make it look nice. If you want to get really fancy you can also use a piping bag and fill the crusts that way.

6. Add any berries or decorations to beautify your pies.

7. Refrigerate for one hour to help set but they can also be served right away.