Happy Pi Day! Two years ago, we were travelling and made a chocolate strawberry tart in the RV. Last year, we turned to flaky puff pastry for these apple-walnut hand pies. This year, we’ve strayed from the fruit-based pies and made these decadent, but healthy, mint chocolate mini pies! In my humble opinion, the flavour combination of mint + chocolate is one of the best 🙂
While there’s a time and a place for full-sized desserts, I also appreciate the smaller ones, made for a household of two.
These mint chocolate mini pies are perfect for a few different reasons:
- They’re easy to make and don’t require an oven, meaning they’re as good to eat during the wet rainy months as the sweltering hot ones!
- Because they’re raw, there’s no chance of a pastry crust getting soggy as it sits. This means that these pies will keep in the fridge for longer than a day!
- If you like to keep your sweets to a minimum during the week, you can cut each mini pie in half (or smaller) and enjoy a bite or two each evening.
- They taste rich and decadent, yet are filled with great-for-you ingredients. With no added sugar and lots of antioxidant-rich ingredients, these pies are basically health food! 😉
The only tool needed to make these is a good food processor or high-speed blender. The crust is made out of Medjool dates, walnuts, coconut and cacao powder, processed until it forms a sticky ball. We don’t have little tart pans, so our trusty muffin tin becomes the workhorse of our small-batch dessert creations.
A little tip for you:
The crust mixture is VERY sticky. To avoid dealing with the frustration of trying to get the crust to stick to the pan, and not to your fingers, I’d suggest lining the muffin tin with plastic wrap, or parchment paper. I found that one big piece of wrap worked well – you can line 4 muffin tins quite easily, and use the hangover to press the crust mixture into the muffin tin. No messy fingers!
The filling is made up of soaked (and drained) cashews, maple syrup, cacao powder and peppermint extract. So easy, yet so wonderfully tasty! This gets spooned into the tart bases and everything chills in the fridge until you’re ready to eat them.
I made these a few days ago, and they really do hold up well in the fridge. As they sit, they almost take on a fudgy consistency, which I totally love, yet completely melt in your mouth as you eat them.
Whether you’re a physics geek or not, I hope you’re enjoying Pi Day as much as we are!
- 100 g Medjool dates, pitted (1/2 cup, about 6 dates)
- 25 g (1/2 cup) unsweetened shredded coconut
- 35 g (1/3 cup) walnut pieces
- 2 tbsp cacao powder
- 1 tsp vanilla
- Pinch of sea salt
- ½ cup cashews, soaked in ½ cup water for at least 3 to 4 hours
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- ½ to 1 tsp pure peppermint extract
- 1 tbsp water, if needed
- Soak the cashews in ½ cup of water, for at least 3 to 4 hours. When ready to use, drain and rinse the cashews, discarding the soaking liquid.
- Make the tart crust by placing all ingredients into a food processor or high-speed blender and pulse together, until you have a thick, sticky mixture.
- Line a muffin tin with plastic wrap and evenly distribute the crust mixture into 4 muffin cups. Use wet hands or additional plastic wrap, to press the crust mixture into the bottom and sides of the muffin tin to create a little bowl shape.
- Keep the prepared muffin tin in the fridge until you make the filling.
- To make the mint chocolate filling, place the drained cashews, maple syrup, cacao powder and peppermint extract into a food processor or high-speed blender and puree until completely smooth. Start with ½ tsp of peppermint extract and taste. Add more if you like a stronger taste. The mixture should be thick but spreadable. Add water, a tablespoon at a time, until you reach this consistency.
- Spoon the mixture into the tart shells and refrigerate until ready to eat.
- to serve, sprinkle with a good-quality salt (like Maldon) and additional chopped walnuts.
Enjoy these Mint Chocolate Mini Pies!