Description
These Mini Healthy Peanut Butter Pies are vegan, gluten-free, and refined sugar-free treats that combine wholesome ingredients like oats, flax seeds, and natural nut butters. Featuring a creamy vegan peanut butter mousse made from coconut milk and natural peanut butter, these bite-sized pies are perfect for a guilt-free dessert or snack with minimal preparation and no baking required.
Ingredients
Base
- 1 cup (90g) old-fashioned oats
- ½ cup (30g) unsweetened shredded coconut
- ½ cup (70g) ground flax seed
- 1 tablespoon chia seeds
- ½ cup (120 ml) peanut butter (or almond butter)
- ⅓ cup (80 ml) agave or maple syrup
- ½ cup (75g) mini chocolate chips
- 1 teaspoon vanilla extract
Peanut Butter Mousse
- 1 can full-fat coconut milk (refrigerated overnight)
- 4 tablespoons (60g) natural creamy peanut butter
- 2 tablespoons maple syrup
Instructions
- Mix the base ingredients: In a medium bowl, thoroughly stir together the oats, shredded coconut, ground flax seed, chia seeds, peanut butter, agave or maple syrup, mini chocolate chips, and vanilla extract. Adjust the mixture by adding more oats if it's too gooey or a little water if it's too dry. Cover and refrigerate for 30 minutes to allow it to firm up.
- Shape the mini pies: Once chilled, use a ¼ cup stainless-steel measurement cup, a small ramekin, or a muffin pan to form the mixture into small patties. Press firmly to compact.
- Prepare the coconut cream: Make sure the can of full-fat coconut milk has been refrigerated overnight. Open the can and scoop out the solidified coconut cream from the top into a chilled mixing bowl, reserving the remaining liquid for another use such as smoothies.
- Whip the coconut cream: Using an electric mixer, beat the coconut cream until it becomes light and fluffy, usually about one minute.
- Add peanut butter and sweetener: Stir in the natural creamy peanut butter and maple syrup until well combined with the whipped coconut cream, forming a smooth peanut butter mousse.
- Pipe the mousse onto the pies: Transfer the mousse into a piping bag and pipe it onto the formed mini pie bases for an attractive finish.
- Chill before serving: Place the mini peanut butter pies in the refrigerator and chill for at least one hour to firm up the mousse topping. Store leftovers in a covered container in the fridge, where they will keep for up to 4 days.
Notes
- Be sure to use full-fat coconut milk and refrigerate it overnight to separate the cream for the mousse.
- If the base mixture is too sticky, add a small amount of oats to help firm it up before shaping.
- Reserve the coconut water from the can for smoothies or other recipes to avoid waste.
- These mini pies are best served chilled and can be stored in the fridge for up to 4 days.
- For nut-free options, substitute peanut butter with sunflower seed butter and ensure chocolate chips are dairy-free.
- If you prefer sweeter pies, adjust the amount of maple syrup or agave accordingly.
