Vegan French Silk Pie Shooters
French Silk Pie has always been a classic as far as I am concerned. My Dad used to pick one up from Baker's Square whenever there was a special occasion. I always got quite excited about it. Whats not to love after all about a pie with a chocolate mousse like filling, graham cracker crust and loads of sweet whipped cream and chocolate shavings on top? Nothing. Except for the fact that there is a lot of artificial things in that pie, and dairy so I wouldn't enjoy it knowing that now. But it was awesome then. Luckilly I am pretty good at making my own desserts (or at least I like to think) now and can make a veganized healthified version of that pie.
Last weekend I did just that, and in a super simple and super cute variation. Shooters! Just because individual desserts are so cute, and I was sharing these and what better way to serve them than in pretty little shot glasses? No cracking of coconuts here, I use chilled coconut milk to keep it easy for you. And it makes amazing whipped cream I might add. These little shooters are just as tasty as a regular French Silk Pie. They would be perfect to serve at a party where you want to be a little elegant and serve something fuss free for dessert. You can enjoy the pie but not need to cut it for your guests.
Vegan French Silk Pie Shooters
Makes 6
Crust:
1/4 cup finely shredded, dried coconut
1/4 cup soaked or sprouted, dehydrated buckwheat groats (or raw walnuts if you don't have them and don't mind it not being nut free)
3 large soft medjool dates, pitted
pinch sea salt
Filling:
1 can full fat organic coconut milk, chilled
3 Tbsp maple syrup or raw coconut nectar
pinch sea salt
1 tsp pure vanilla extract
1/3 cup plus 1 Tbsp raw coconut butter, warmed to liquid
1/4 cup raw cacao powder
chopped raw dark chocolate
In a food processor, combine all of the crust ingredients and process until they are crumbs that hold together slightly. Spoon into the bottoms of 6 shot glasses.
For the filling, combine all ingredients but the coconut butter and cacao powder in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated. Remove 1/3 of the mixture and set aside in the fridge in a bowl. Add the cacao powder to the remaining mixture in the food processor and process until uniform in color. (If at any time the mixtures become runny, it means they have become too warm, if so, place in the freezer in a bowl, and chill until thickened). Place the chocolate in a pastry bag and pipe into the shot glasses over the crust, then place the vanilla mixture in a pastry bag and pipe over that (you may just spoon them as well if you don't have a pastry bag. Garnish the top with chopped chocolate. Serve chilled.
