Sometimes we just need a little chocolate in our lives. And sometimes we need the cutest little cups of chocolate coconut cream pie; they’re so cute we could just die! These little pies-in-a-cup are the cupcakes of the cream pie world; a perfect portion of chocolatey goodness, with seasonal berries to boot. This no-bake recipe is so simple you will want to make it over and over again, and it’s so decadent and delicious, no one will believe it’s vegan.
Stir together melted coconut oil and chocolate cookie crumbs.
Press mixture into individual ramekins or small mason jars, to a one-inch thickness.
Place chopped chocolate in a medium heat-safe bowl. Add vanilla.
In a small saucepan, bring coconut milk to a boil. Pour over chopped chocolate and stir until smooth.
Pour chocolate mixture into the ramekins or mason jars over top the chocolate cookie crust.
Refrigerate until firm, approximately 2-3 hours.
Garnish with berries and serve.
Yield: Makes approximately 10 miniature pies, depending on jar/ramekin size.