Ingredients: Crust,Crust,Crust,Crust,1 cup whole wheat white flour,cup coconut oil,1/2 teaspoon salt,8 tablespoons water,cup flour,2/3 cup vegan sugar,3 tablespoons agave nectar,2 1/2 teaspoons agar agar flakes,14 ounces can “lite” coconut milk,2 teaspoons coconut extract,1/2 cup unsweetened shredded coconut
Instructions:
- Crust
- Preheat oven to 375 degrees Fahrenheit.
- Spray a 2 dozen mini muffin pan with coconut spray
- Or use a 9-inch pie plate.
- In a small bowl, combine salt and flour.
- With a pastry cutter, blend in coconut oil with flour until it resembles coarse sand.
- Add the water a little at a time and blend and for in a ball. (Do not overwork)
- Split dough using a tablespoon of dough for each mini muffin section until evenly distributed.
- Bake for 15 minutes and remove from oven and cool. Prepare filling.
- Filling
- In a medium sauce pan, add the flour, vegan sugar and agar flakes to pan.
- Whisk until combined.
- Add coconut milk and place on medium heat and continue whisking until mixture thickens.
- There should not be any clumps but the mixture will continue to be smooth while whisking.
- As soon as the mixture thickens (7-10 minutes), remove from heat and add agave nectar and coconut extract.
- Place filling in a glass bowl and chill over ice water for 10-15 minutes.
- Remove from water and add shredded coconut.
- Place filling in a sandwich bag and cut the edge of the bag with scissors, making a medium opening. Pipe filling into each mini pie crust.
- Cut a half inch piece of your favorite chocolate and place in the middle of each pie.
- Can be refrigerated before serving and can also be prepared the night before.
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