I called them mini cream pies but in reality they are more like little bites of mouth watering nutty deliciousness...haha. I'm such a poet. I've been searching for a healthier and easier way to make dessert for quite some time now, and I think I found it.
This recipe requires minimal ingredients, coconut cream may be the only bizarre thing on the list yet it's surprisingly easy to get in any supermarket now.
Did I mention you don't have to bake these? You can whip them up in 30 minutes before your party arrives for a super fresh dessert. I will be making these over and over again.
I've done two separate cream toppings so my guests could try different flavors. The lemon pies were amazingly refreshing, almost cleansing your palette after the meal. Then the almond butter ones were just devine. Not too sweet and oh so fluffy. They are best to eat the day you make them (they store well but the crust gets a little soggy).
It starts with really easy to put together crust made out of 2 ingredients (yes, you read correctly).
Step by step:
1. Process walnuts and dates together in a blender. About a minute later, you will have a sticky, well integrated dough that almost wants to form itself into a ball.
2. Scoop it out between two parchment paper sheets and roll to your desired thickness.
3. Cut little circles out of it (I used the top of a small jar) and move onto another piece of parchment or a serving platter. Just like with any cookie dough you will have to pick up the remaining crust and roll out again (between two sheets of paper) until there is no more left. I ended up with 16 small pies (about an inch in diameter) from this recipe.
4. Then you make the cream topping. I made 8 with lemon cream and 8 with almond butter cream. I put the cream in ziplock bags then cut one of the edges off to squeeze the content on top of my crust.
Make sure the cream is not too runny (especially the lemon one) because it will pour off your crust and not look very appetizing. If it feels too runny, add a bit more of the coconut cream.
I added banana slices to my almond butter cream pies and it was definitely the right move.
Full recipe below. Enjoy!!!
No bake mini cream pies
Total time: 30 minutes
Nutrition per serving: 116 calories, 7.5 g fat, 11 g carbs, 3 g protein.
1 cup raw walnuts
1 cup pitted dates
3 tbs ricotta cheese
3-4 tbs coconut cream**
Zest of whole lemon
Juice of half of lemon
1/2 tsp vanilla
1 tbs maple syrup or honey
Almond butter cream
3 tbs ricotta cheese
3 tbs coconut cream**
1.5 tbs creamy almond butter
1/2 tsp vanilla
1 tbs maple syrup of honey
One banana, sliced (optional)
Pecans for garnish (optional)
For the crust
Process walnuts and dates together in the blender until they resemble a fairly well integrated moist sticky dough (see pictures above).
Roll out the dough (between two sheets of parchment paper) to desired thickness (mine were about 1/5 inch thick).
Using any cookie cutter cut small pieces out of the crust.
Using a cookie spatula or a pancake turner, move them onto a parchment paper lined baking tray and stick in the freezer for about 15 minutes.
For the cream
Using a mixer, blend all the cream ingredients together. To save myself from doing extra dishes, I did the lemon one first, then used the same bowl to make the almond butter cream. Pour each cream filling into a zip lock bag and refrigerate for about 5 minutes.
Move your crust pieces onto a serving platter or, if not serving right away, parchment paper lined deep baking tray (preferably with a cover, for easier storage).
Dispense the cream. Garnish with lemon zest and pecans.
Serve right away or refrigerate until you're ready. They are best served the same day you make them but will store well and taste good even a few days after (the crust gets a bit soggy).
** For the coconut cream - chill the can first (overnight if possible) and make sure you only scoop what's on top of the can, leaving behind any liquid.