Mini Chocolate Ganache Pies
Vegan, refined sugar free, optional gluten free, quick, no bake
Tools needed: food processor, muffin tin and paper liners, double boiler
These little guys are similar to my Berry Bliss Tarts but the addition of coconut milk creates a rich ganache that is outtathisworld. Coconut oil is an excellent source of Lauric Acid, which has incredibly beneficial antiviral and antimicrobial properties-just what most of us need this time of year!
1 cup oats (gluten free if desired)
5-8 pitted dates
Pinch of salt
2-3 tablespoons water
Pulse oats, dates, and salt in a food processor until everything is a fine crumb. Keep the food processor on and slowly drizzle in water, a tablespoon at a time, stop with the water AS SOON AS THE CRUMB STARTS TO STICK TOGETHER. Be careful here, the dough can quickly get too wet and sticky, add just enough water so it sticks together when pinched into a ball but not to your hands.
Divide dough into 8 equal balls. Set each ball into a muffin tin with a paper liner. Use your index finger to press the dough into the bottom on the paper, forming a little crust with edges.
3 tablespoons virgin, unrefined coconut oil
2-3 tablespoons cocoa
2 tablespoons coconut milk (the real stuff in the can)
stevia or sugar to taste
Melt the coconut oil in the microwave or a double boiler or the sun or set on a heat vent, whatever, just get it melted.
Whisk in the cocoa and sweetener. Keep whisking briskly as you drizzle in the coconut milk. Whisk like crazy until the milk has integrated into the oil until it is smooth and milk chocolate colored.
Spoon even amounts into each little crust and refrigerate until it’s time to serve. Remove from papers before serving.