No Bake Coconut Cream Pie Cups Recipe (Vegan)
This vegan, no bake Coconut Cream Pie Cups recipe is a dessert that's delicious and is also packed with nutrients - a good-for-you treat!
Equipment
- High-speed blender or food processor
- Small Saucepan
- Regular or mini muffin pan will make more servings with a mini pan
Ingredients
For the Crust
- 1 cup raw walnuts
- 1 cup Medjool dates pitted
- 1 tbsp almond butter
- ⅛ tsp vanilla extract
- pinch pink salt
For the Filling
- 2 tbsp cornstarch
- 1 can full-fat coconut milk
- ½ tsp vanilla extract
- pinch pink salt
- ⅓ cup xylitol
For the Topping
- ¼ cup shredded coconut
Instructions
- Place a can of full-fat coconut milk in the refrigerator the night before making this recipe.
For the Crust
- Line a regular-sized muffin / cupcake tray with 8 cupcake liners.
- Add all crust ingredients into the large bowl of a food processor or a high speed blender. Blend until no nut chunks remain.
- Pat down the dough evenly into each cupcake liner, making a medium thick crust.
For the Filling
- Open the refrigerated can of coconut milk. A thick white cream should have risen to the top. Scoop out all of this cream to use - this is the coconut cream.
- Blend together all the filling ingredients, including the coconut cream, until smooth. Set aside.
For the Topping
- Place the shredded coconut in a small stovetop pan over low heat.
- Toast it for a few minutes, stirring it around with a rubber spatula, until lightly browned. Then remove from the heat and set aside.
- Pour the filling evenly over each crust, then sprinkle the toasted coconut over top.
- Place in the freezer for 3-4 hours, or until the filling has set. Enjoy!
Notes
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Storage
- Store in an airtight container in the freezer for up to two weeks.