These adorable, fruity delights are no joke. The blush pink, creamy center is the perfect balance of sweet strawberries and coconut cream, and it's so rich and thick you'd think it were frozen soft-serve yogurt. The secret? Coconut oil and silken tofu contribute a smooth, thick texture and decadent mouthfeel. Encased by a nutty crust that has a hint of tropical flavors from macadamia nuts, these baby cream pies are the perfect warm weather treat that both vegans and non-vegans can enjoy.
1 cup almonds
2/3 cup macadamia nuts
1/2 cup coconut flakes
1/2 cup dates
3 tablespoons coconut oil, melted
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 cups cups strawberries, halved
4 tablespoons coconut oil, melted
3 tablespoons agave nectar
1 teaspoon vanilla extract
4 ounces silken tofu
Vegan whipped topping (optional)
Strawberries, chopped (optional)
How to Make It
To make the crust, combine all ingredients for the crust in the bowl of a food processor until all ingredients are finely ground and mixture begins to come together into a ball. Divide mixture evenly among divide evenly among the cups of a 12-cup mini muffin pan; press evenly along bottom and slightly up sides of muffin cups to form each pie’s crust. Place in freezer while you prepare the filling.
To make the filling, combine all ingredients for the filling in the bowl of a food processor until well blended. Pour strawberry mixture evenly into prepared crusts. Return to freezer and chill for 2 hours. After 2 hours, keep pies in refrigerator until served.
Garnish, as desired.
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