Chocolate Coconut Mini Pies


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No shortenings or horrible margarine… No flour…. Nothing artificial… I even managed to sneak in some nutritious avocado and black beans into the filling! These pies are packed full of heart healthy fats from the almond, avocado and coconut and the unsweetened cocoa powder provides an energy boost without the horrible sugar crash later that a store bought pie would do to you.

Ingredients (makes 4 mini pies)

Pie Filling

  • 1 very ripe avocado
  • 3 tbsp brown sugar
  • 2 tbsp honey
  • 1 tsp vanilla essence
  • 4 tbsp unsweetened shredded coconut
  • 2 /1/2 tbsp tinned black beans, drained
  • 3 heaping tbsp unsweetened dark cocoa powder
  • Pinch salt
  • Raspberries and shredded coconut for garnish

Crust

  • 1 cup almond meal / flour
  • 1 tbsp coconut butter, melted to liquid
  • Pinch salt
  • 1 egg white

Method

Preheat oven to 350F.

Combine crust ingredients together in a bowl and mix together with hands. Divide into 4 balls then spread out in a thin layer across the bottom of mini pie moulds, or in my case I used muffin / cupcake tin cups. Bake crusts for approximately 10 minutes, depending on size, until edges are golden. Allow to cool on a rack.

While the mini pie crusts are cooling combine all the filling ingredients together in a high power blender and blend until smooth and creamy. Divide between the pies (I had a little left over) then top the pies with fresh berries and a sprinkling of coconut. Store in the refrigerator for up to 3 days.

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