What’s that? You want some pie? Okay… And you want it to be made with only real ingredients? Sure… And you don’t want to bake it? We can do that… And you want to have a whole pie all to yourself? No problem!
These adorable (did I just say adorable?) little ramekin pies are so much fun to make. They’re crafted from only simple ingredients, require no special skills, and you don’t even have to bake them. Oh, and you can eat an entire pie all by yourself with no guilt. Awesome.
Makes 4 individual pies
- 1 2/3 cup nuts (walnuts, cashews, almonds, pecans, etc.)
- 1 cup dates
- pinch sea salt
- 3 medium bananas
- 1/2 cup cocoa powder
- 1/2 cup unsweetened shredded coconut
- 1/3 cup almond flour
- 1/3 cup maple syrup (or more)
- 1 teaspoon vanilla
Step One: The Crust
The crust is simply nuts and dates. You can use any type of nuts you’d like and it is recommended to mix 2-3 different varieties. For this recipe, I used 1 cup walnuts and a mixture of cashews and almonds for the remainder.
Add the nuts to a food processor with a pinch of salt and process until they are coarsely ground and no large chunks remain. Then, add in the (pitted!) dates and pulse until the mixture is sticky and well incorporated.
Add a quarter of the mixture to each ramekin and press it against the sides and bottom to form the crust. The one in the picture is only half done, make sure you go all the way to the top edge of the ramekin. Chill these in the freezer for about 10 minutes while preparing the filling….
Step Two: The Filling
The filling is even easier than the crust. Simply combine all the ingredients from the second list (bananas, cocoa powder, shredded coconut, almond flour*, maple syrup, and vanilla in the food processor and pulse until everything is well incorporated.
* Almond flour is just finely ground almonds. If you don’t have this ingredient, simply add whole almonds to the food processor first and pulse into a powder, then continue adding all the other filling ingredients.
Spoon the filling into the now-chilled pie crusts and refrigerate for at least two hours before serving. Now how easy was that?