Chocolate Coconut Cream Mini Pies

by | Updated: February 9th, 2018 | Read time: 2 minutes

Have you had your fill of pies yet? Not a chance! However, certain kinds, like pumpkin and apple, might be a tad overdone. Here’s one you probably haven’t had in spades recently: chocolate coconut cream! Almonds, raisins and shredded coconut are pulsed together to make the crumbly crust, while coconut milk, cacao powder and dark chocolate combine in the cream-filled center. Plus, made in cupcake molds, these no-bake mini pies are the perfect serving size!

Mini pies with chocolate coconut cream #recipe |



1 cup shredded coconut
1 cup almonds
3 Tbsp. water
3 Tbsp. raisins
1 Tbsp. flaxseed meal


1 can coconut milk, refrigerated overnight
3 Tbsp. coconut palm sugar, or maple syrup
3-4 Tbsp. cacao powder
½ tsp. vanilla bean powder
2.2 oz. Aloha Superfood Original Dark Chocolate Bar, melted


Shredded coconut
Chocolate shavings


  1. In a food processor or high-speed blender, pulse almonds until almost smooth. Add coconut, raisins, water and flaxseed and pulse until well combined. If the mixture is not sticking together, add another tablespoon of water.
  2. Add about 1 heaping tablespoon of crust mixture into 12 silicone cupcake molds. Press down the with the back of a spoon to smooth out crust. Place molds in freezer while you prepare filling.
  3. Place a large mixing bowl and whisk in the freezer for about 10 minutes before starting.
  4. In the chilled bowl, slowly whip refrigerated coconut milk with a handheld mixer, gradually increasing the speed. Whip on high for about 30 minutes.
  5. Add melted chocolate, cacao powder, sugar and vanilla to bowl. Whisk on medium-high speed until fully combined, stopping to scrape down the sides of the bowl as needed.
  6. Remove cupcake molds from freezer. Use a 1-inch scoop to spoon filling onto crust. Use 2 scoops for each cupcake. Place mold back in freezer for at least 30 minutes to set.
  7. Serve frozen, sprinkled with chocolate and coconut.