Craving a decadent dessert that doesn't compromise your health goals? Prepare to be amazed by these Mini Healthy Peanut Butter Pies that are about to revolutionize your sweet tooth! Imagine sinking your fork into a creamy, rich peanut butter filling nestled in a perfectly crisp almond flour crust - all while knowing you're treating your body to a completely vegan, gluten-free, and refined sugar-free delicacy. These bite-sized wonders are so delicious, you won't believe they're actually good for you!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup natural peanut butter
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your mini pies bake evenly and achieve a nice golden color.
- In a mixing bowl, combine 1 cup of almond flour and a pinch of salt. Stir them together to ensure the salt is evenly distributed throughout the flour.
- Add 1/4 cup of melted coconut oil and 1/4 cup of maple syrup to the almond flour mixture. Use a spatula or your hands to mix until the ingredients are well combined and form a crumbly dough.
- Once the dough is ready, press it firmly into the bottom and up the sides of a muffin tin or mini pie pan. Make sure to create a uniform layer to form the crust. Use your fingers or the back of a spoon to smooth it out.
- Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Keep an eye on it to prevent burning.
- While the crust is baking, prepare the filling. In a separate bowl, mix together 1/2 cup of natural peanut butter, 1/4 cup of coconut milk, 1 tsp of vanilla extract, and an additional 1/4 cup of maple syrup. Stir until the mixture is smooth and creamy.
- Once the crust has finished baking, remove it from the oven and let it cool for a few minutes. Then, carefully spoon the peanut butter filling into each crust, filling them to the top.
- After filling the crusts, you can optionally chill the mini pies in the refrigerator for about 15-20 minutes to allow the filling to set slightly.
- Once chilled, carefully remove the mini pies from the muffin tin or pie pan. Use a butter knife to gently loosen the edges if needed.
- Serve your mini healthy peanut butter pies chilled or at room temperature. Enjoy your delicious vegan, gluten-free, and refined sugar-free treat!
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- When pressing the crust into the muffin tin, use the back of a spoon or your fingers to create an even, compact layer.
- For extra flavor, consider toasting your almond flour slightly before mixing for a nuttier profile.
- Make sure your coconut oil is fully melted but not hot when mixing the crust.
- If the filling seems too thick, add a little more coconut milk to achieve a creamy consistency.
- For a decorative touch, sprinkle some crushed peanuts or a drizzle of melted dark chocolate on top before serving.
- These mini pies can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 8g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 0mg
