Live on the edge. That’s what these mini coffee cream pies are doing. Unlike the fancy, scalloped crusts you expect, these little bites have an infinity pool of filling – it just flows to the sides but never runs over. You, too, can fill up without surpassing your limits, because each serving offers protein, fiber and healthy fats in about 160 calories. Indulge your inner risk-taker.
Makes 16 servings
Macros per 1/4 pie: 161 calories | 4.4 g protein | 17.4 g carbs | 10.2 g fat | 11.5 g sugar | 3.3 g fiber
Crust
1/2 cup coconut flour
1/4 cup Vitacost Almond Flour
1/3 cup date sugar
2 Tbsp. Vitacost Certified Organic Coconut Oil, melted
1/4 cup water
Filling
1 scoop ARO Whey Protein Complex PLUS Natural Vanilla
3 Tbsp. instant coffee
1 Tbsp. Vitacost Certified Organic Cocoa Powder
3/4 cup canned coconut cream (the solid portion skimmed from top and liquid reserved)
1 cup Medjool dates, pitted and soaked in water 30 minutes
1-1/4 cups Vitacost Organic Cashews Raw Unsalted, soaked in cold water over night or at least 6 hours
Topping: 1/4 Vitacost Coffee Beans in Dark Chocolate Bar
Directions
- Coat 4 mini pie pans (about 5”x5”) with non-stick cooking spray or coconut oil.
- In a large bowl, combine first four crust ingredients. Stir to combine, making sure flours and sugar are well coated with coconut oil, or until mixture becomes crumbly.
- Add 1 tablespoon water at a time, stirring until mixture starts to come together.
- Evenly spoon piecrust mix into coated pie pans. Use your fingers to press down until crust completely covers bottom of pans.
- Drain water from cashews and dates.
- In a food processor, add all filling ingredients and process until smooth. Be patient, as this will take some time. Stop to scrape the bowl, as needed.
- Spoon pie filling into crusts, using a spoon to smooth down.
- Place pies in freezer for 2 hours. Can store in freezer for up to 2 months, or keep in refrigerator for up to 3 days.