No Bake Coconut Cream Pie Cups Recipe (Vegan)

No Bake Coconut Cream Pie Cups Recipe (Vegan) Recipe

By Peanut Palate


For the Crust

1 cup raw walnuts

1 cup Medjool dates pitted

1 tbsp almond butter

⅛ tsp vanilla extract

pinch pink salt

For the Filling

2 tbsp cornstarch

1 can full-fat coconut milk

½ tsp vanilla extract

pinch pink salt

⅓ cup xylitol

For the Topping

¼ cup shredded coconut


1Place a can of full-fat coconut milk in the refrigerator the night before making this recipe.

2Line a cupcake tray with 8 cupcake liners.

3Blend all crust ingredients together until no nut chunks remain.

4Pat down the dough evenly into each cupcake liner, making a medium thick crust.

5Open the refrigerated can of coconut milk. A thick white cream should have risen to the top. Scoop out all of this cream to use – this is the coconut cream.

6Blend together all the filling ingredients, including the coconut cream, until smooth. Set aside.

7Place the shredded coconut in a small stovetop pan over low heat.

8Toast it for a few minutes, stirring it around with a rubber spatula, until lightly browned. Then remove from the heat and set aside.

9Pour the filling evenly over each crust, then sprinkle the toasted coconut over top.

10Place in the freezer for 3-4 hours, or until the filling has set. Enjoy!

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