Imagine a dessert so decadent, so irresistibly delicious, that it breaks all the rules of traditional baking - no oven required! These No Bake Mini Chocolate Raspberry Pies are about to become your new obsession, promising a luxurious chocolate experience that's not only vegan-friendly but also incredibly easy to create. With a perfect balance of rich chocolate, creamy coconut, and burst-of-freshness raspberries, these mini pies are set to transform your dessert game forever.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup coconut oil, melted
- 1 cup vegan chocolate chips
- 1/2 cup coconut cream
- 1 cup fresh raspberries
- 1 tbsp maple syrup
Instructions
- Prepare your workspace by lining a muffin tin with silicone or paper cupcake liners to ensure easy removal of the mini pies.
- In a medium mixing bowl, combine the crushed graham crackers with melted coconut oil. Mix thoroughly until the crumbs are evenly coated and can hold a shape when pressed.
- Divide the graham cracker mixture evenly among the muffin tin cavities, pressing firmly into the bottom and slightly up the sides to create a compact crust layer.
- Place the muffin tin with crusts in the refrigerator to chill and set for about 10 minutes while preparing the chocolate filling.
- In a microwave-safe bowl, melt the vegan chocolate chips in 30-second intervals, stirring between each interval to ensure smooth melting.
- Once chocolate is melted, gently fold in the coconut cream and maple syrup, stirring until the mixture is completely smooth and glossy.
- Remove the chilled crust from the refrigerator and pour the chocolate mixture evenly over each crust, filling approximately 3/4 of the way up.
- Carefully place fresh raspberries on top of each chocolate-filled mini pie, gently pressing them slightly into the chocolate.
- Return the muffin tin to the refrigerator and allow the pies to set completely, which typically takes about 2 hours.
- Before serving, let the mini pies sit at room temperature for 5-10 minutes to soften slightly, making them easier to remove from the liners.
- Garnish with additional fresh raspberries or a light dusting of cocoa powder if desired, and serve chilled.
Tips
- Crust Consistency is Key: Ensure your graham cracker crumbs are finely crushed and well-mixed with coconut oil for a compact, sturdy base.
- Chocolate Melting Technique: Use low, gentle heat and stir frequently to prevent burning. A microwave with short intervals works perfectly.
- Chilling Time Matters: Be patient during the 2-hour setting period - this ensures your pies hold their shape and develop a perfect texture.
- Room Temperature Serving: Letting the pies sit for 5-10 minutes before serving makes them easier to remove and enhances their creamy texture.
- Raspberry Placement: Gently press raspberries into the chocolate to create a beautiful, professional-looking finish.
- Storage Tip: These mini pies can be stored in an airtight container in the refrigerator for up to 3-4 days, making them a great make-ahead dessert.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 3g
Fat: 26g
Saturated Fat: 20g
Cholesterol: 0mg
