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.
Ingredients:
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.
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