Mini Cream Pies with Nutty Filling
Ingredients
Crust
- 1/2 cup pecans
- 1/2 cup walnuts
- 3 Tbsp coconut oil, melted
- 2 Tbsp maple syrup
Cream filling
- 2 cups macadamias
- 1/4 cup coconut oil
- 3/4 cup coconut cream
- 1/2 cup maple syrup
Preparation
Preheat oven to 350 degrees. Line a muffin tin with 10 paper liners.
Fill a medium sized saucepan halfway with water. Bring water to a boil over high heat. Add 2 cups nuts and reduce to medium heat. Allow to simmer for 30 minutes or until soft enough to crumble when pressed, ensuring water covers the nuts.
In a food processor, combine pecans, walnuts, coconut oil, and syrup. Pulse until nuts are broken into small crumbly pieces. Divide the crust evenly among the 10 liners and press to flatten. Bake in the preheated oven for about 10 minutes or until golden around the edges. Allow the crust to cool.
Once nuts are softened, add them to a powerful blender along with coconut oil, coconut cream, and syrup. Blend until completely smooth. Add the cream filling to the cooled crust, cover, and freeze until set and ready to serve, about 1 hour. Garnish as desired. Store covered in the freezer for several weeks.
