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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