Nicole MacPherson: Meatless Mummy Con Carne


Chocolate Coconut Cream Pie-in-a-Jar Recipe


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.


1 1/4 cup chocolate cookie crumbs
1/4 cup coconut oil, melted
400 mL can coconut milk, full fat
8 ounces dark chocolate, chopped (or dark chocolate chips)
2 teaspoons vanilla
Berries for garnish

  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.