CHOCO CREAM PIES 🍰

CHOCO CREAM PIES 🍰

 

CHOCO CREAM PIES 🍰

 Crumbly biscuit base, with the creamiest chocolate ganache filling topped with pecans



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

BASE (makes 6)

  • 60g coconut oil (melted)
  • 60g agave syrup or maple
  • 180g oat flour
  • 35g coconut flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

CHOCO GANACHE FILLING

  • 200g coconut cream (canned thick white part)
  • 60g cacao butter (melted)
  • 120g agave syrup
  • 80g almond butter
  • 20g cacao powder

      METHOD

      • Preheat the oven to 180C, and melt the coconut oil
      • Mix the base ingredients in a bowl until you have a sticky dough
      • Line a cupcake tin with paper cupcake cases and divide the dough into 8 equal pieces. Press each into a circle at the bottom of the tin
      • Bake for 6-8 minutes
      • Blend the choco ganache ingredients until smooth and fill each cup to the top, once cooled
      • Freeze for 45 minutes, decorate and then serve. Store leftovers in the refrigerator for 3 days.


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