Mini French Silk Pies (Vegan & Paleo)
User Reviews
5
Mini French Silk Pies (Vegan & Paleo)
Description
Mini French Silk Pies are composed of three parts: a crust, chocolate filling, and vanilla topping. The crust is made by finely grinding walnuts with maple syrup, melted coconut oil, and salt, then pressed firmly into ramekins to form a base. The filling is a smooth blend of soaked cashews, water, melted coconut oil, cocoa powder, maple syrup, vanilla extract, and salt, creating a rich and creamy chocolate layer when chilled.
A vanilla topping is prepared separately by blending soaked cashews with maple syrup, coconut oil, water, and vanilla until smooth. This topping is refrigerated to set alongside the chocolate layer. The result is a no-bake dessert with a firm crust, silky chocolate layer, and light vanilla cream on top, balancing nutty, chocolate, and sweet flavors.
These individual pies chill for several hours to achieve the proper texture and are served cold. The recipe accommodates vegan and paleo dietary needs by using nuts, natural sweeteners, and coconut oil instead of dairy or gluten ingredients.
Ingredients
Crust:
- 1 cup walnut halves raw
- 1 tablespoon maple syrup
- 2 teaspoons coconut oil melted
- salt pinch
Chocolate Filling:
- 1/2 cup cashew soaked in water for 2 hours, raw, pieces
- 1/2 cup water
- 2 tablespoons coconut oil melted
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- salt pinch
Vanilla Topping:
- 1/2 cup cashews , soaked in water for 2 hours
- 2 tablespoons maple syrup
- 3 tablespoons coconut oil melted
- 3 tablespoons water
- 1/2 teaspoon vanilla
Instructions
- To prepare the crust, place the raw walnuts in a mini-food processor and grind them into a fine meal. Add in the maple syrup, coconut oil, and salt, and pulse again to combine. Divide the batter into the bottom of 4 ramekins (or 8 shot glasses), and press firmly to create a crust. Place the ramekins in the fridge to set while you prepare the filling.
- To make the chocolate layer, rinse and drain the soaked cashews, discarding the soaking water. Combine the drained cashews with the rest of the chocolate filling ingredients in a high-speed blender, and blend until completely smooth. Pour the chocolate filling over the crusts and return the ramekins to the fridge to set.
- Finally, prepare the vanilla topping by rinsing and draining the soaked cashews, then blending them with the rest of the vanilla topping ingredients until completely smooth. Pour the topping into a separate bowl, and place it in the fridge to set.
- Once the chocolate filling has set (about 4-6 hours), spoon the creamy vanilla topping over each serving and sprinkle with fresh chocolate shavings, if desired. I used a small amount of the vanilla topping in the photos shown, so that you could see the chocolate layer, too, but feel free to completely smother the tops with vanilla, if you like! We tried it both ways, and they're both delicious. You really can't go wrong with this dessert.
- *Alternatively, you could skip making this vanilla topping and use Coconut Whipped Cream for a fluffier topping, if you prefer.
- Serve immediately, and dig in with a spoon so you get all three layers in each bite! If there are any leftovers, they should keep in the fridge for up to 3 days, just make sure to cover the dishes tightly to help prevent spoilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Calories | 649kcal | 32% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 53g | 82% |
| Saturated Fat | 21g | 105% |
| Sodium | 11mg | 0% |
| Potassium | 502mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
