Vegan Dark Chocolate Coconut Pies
Vegan Dark Chocolate Coconut Pies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 10
Ingredients
6 tablespoons Earth Balance
2 tablespoon unrefined coconut oil
32 ounces sweetened shredded coconut
12 ounces dark chocolate
1 can regular coconut milk, chilled overnight
Instructions
Start by preheating the oven to 350°F and grease a muffin tin.
Place 1 cup of the coconut into a food processor along with the Earth Balance and coconut oil. Pulse for thirty seconds until the Earth Balance appears well-blended with the coconut.
Remove the mixture and place it into a large bowl with the remaining coconut. Combine everything with your fingers until it is all mixed together well.
Taking a few tablespoons of the mixture at a time, press it into the muffin tin, shaping it up the sides to form a crust. Continue until you have used all of the mixture which should make ten mini pies.
Cover muffin tin with a sheet of tinfoil and then feel for the center of each one and poke a hole with a sharp knife. Pull the tinfoil back so that hole is about 2 inches in diameter.
Place muffin tin in the oven and cook for ten minutes and then check to see if it is starting to brown on the edges. If so, then remove foil and cook for another five minutes until light golden brown. If not, cook for another five minutes before removing the foil and cooking uncovered for five minutes. The coconut can burn if you don’t keep an eye on it, so be sure to stay in the kitchen while you’re baking the crust.
You can start making the filling while the crust is cooking by heating a sauce pan over medium heat. Pour off the liquid from the top of the coconut milk then pour the remaining cream into the pot. It’s okay if the cream isn’t completely solidified, just pour the liquid in the pot and heat until it starts to bubble. Chop your chocolate with a knife or break it apart with your fingers then add it to the saucepan. Turn the heat to low and stir until chocolate and coconut cream are well-combined. Remove from the heat and set aside.
Pour about 1/4 cup of the chocolate mixture into each muffin tin and then put it in the refrigerator to chill for at least 2 hours.
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