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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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.