Caramel and Coconut Chocolate Pies
My sons and I have been making chocolate pies with caramel, pecan and coconut fillings. We used a silicone cupcake mould, but I think I will invest in some real chocolate moulds - ours are pie sized not chocolate sized! This is the perfect way to have fun on a Saturday and reward yourself at the end.
This recipe makes 6 cupcake pies or 36 individual chocolates.
To make the chocolate
1/2 cup cacao powder
1/2 cup coconut oil
1/4 cup honey or less if you prefer
pinch of cinnamon
1/2 cup of coconut cream or 1/4 cup of cream
1t vanilla extract
Melt the half the cacao, oil and honey on a very low heat. When melted and combined, take off the heat and stir in half the remaining ingredients. When smooth, pour the mixture into the moulds. Set in the freezer. Make another batch of chocolate with the remaining half of the ingredients once the chocolate is set. Place your filling choice in the moulds and cover with the remaining chocolate. Freeze until set. Unmould and enjoy.
To make a coconut ice filling I mixed 3T coconut with 1T thick Greek yoghurt and a drop of vanilla.
This recipe makes 6 cupcake pies or 36 individual chocolates.
To make the chocolate
1/2 cup cacao powder
1/2 cup coconut oil
1/4 cup honey or less if you prefer
pinch of cinnamon
1/2 cup of coconut cream or 1/4 cup of cream
1t vanilla extract
Melt the half the cacao, oil and honey on a very low heat. When melted and combined, take off the heat and stir in half the remaining ingredients. When smooth, pour the mixture into the moulds. Set in the freezer. Make another batch of chocolate with the remaining half of the ingredients once the chocolate is set. Place your filling choice in the moulds and cover with the remaining chocolate. Freeze until set. Unmould and enjoy.
To make a coconut ice filling I mixed 3T coconut with 1T thick Greek yoghurt and a drop of vanilla.
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