These Healthy Mini Chocolate Pies aren’t just adorable, they’re gluten-free, vegan, paleo and refined sugar-free! No tofu or coconut cream needed for this recipe. Plus, they’re made in a muffin tin and you only need 6 ingredients for the best creamy chocolate pie filling!
Ingredients for Healthy Mini Chocolate Pie
The amazing thing about these mini chocolate pies is that the base ingredients are sweet potato, and peanut butter! No tofu or coconut cream needed! If you want to make these pies nut-free or paleo, simply substitute the peanut butter for any nut or seed butter of choice! Since we put cacao powder in these chocolate pies, the peanut butter is not an overwhelming flavor at all. It’s the perfect balance of chocolate flavor with a hint of nut butter.
Cacao Powder: Read all about the benefits of cacao powder and how it’s different from cocoa powder in my 6 Low Cost Superfoods article!
Sweet Potato: The perfect healthy ingredient to make these pies high in Vitamin A, fiber, antioxidants, and many other vitamins and minerals. You can’t even taste it in these chocolate pies and it creates the most creamy delicious texture!
Eggs or Flax Eggs: You can use regular eggs or flax eggs for this chocolate pie recipe. (Read how to make a flax egg in my Vegan Banana Bread recipe)
Water: This ingredient allows our pies to be smooth and not too dense. You can also sub any milk of your choosing!
Maple Syrup: You can use any natural sweetener of choice. I’ve used coconut sugar and honey and both work just as well! It’s completely up to you how sweet you make these chocolate pies too. You can even make them sugar free by leaving out the sweetener completely!
How to Make Vegan Chocolate Pie
Making these healthy chocolate pies is a breeze! All you need is a food processor or high speed blender. You could mix this batter by hand too, but in order to achieve a smooth pie filling, I would suggest using one of the above options.
Simple steps to make mini healthy chocolate pies:
Line a muffin tin with silicone or paper muffin liners.
In a small bowl, make the gluten-free pie crust. Fill each muffin cup with a tablespoon of pie crust and gently press down into an even layer.
In a food processor, pulse all pie filling ingredients together until smooth.
Transfer chocolate pie filling into muffin tins and bake at 350 F. for 15-20 minutes.
Can You Make Mini Chocolate Pies Sugar-Free?
These mini vegan chocolate pies are already low in sugar, but you can make them completely sugar-free and they’re still quite tasty! Using sweet potato naturally sweetens the filling (hence the name SWEET potato).
BONUS: If you’re looking for a sugar free snack for your children, this is a great, easy recipe to try! Plus these mini pies are freezer friendly and perfectly proportioned because we use muffin tins! You can prep these pies and have them on hand at all times in your freezer. See notes below for how to freeze chocolate sweet potato pie.
Gluten-Free Pie Crust Ingredients
Similar to the no-bake chocolate crust used in my Chocolate Mousse Cake, we use a simple gluten-free crust for these mini chocolate potato pies. I love this pie crust because it’s gluten-free, paleo, vegan, and just 6 simple ingredients! It’s the same crust used in my Mini Sweet Potato Pie recipe.
Here are the 6 ingredients:
Tapioca Flour (can sub more coconut flour or cornstarch)
Refined Coconut Oil
Pure Maple Syrup
Plant Based Milk
Don’t have all three flours? This crust recipe is easily adjustable. You can use just almond and coconut flour instead. Just like my Banana Chip Muffin recipe, you can use cornstarch instead of tapioca flour as well. See below for instructions on how to make these pies nut-free too! You can really use any pie crust of your choosing.
These Mini Chocolate Pies aren’t just adorable, they’re gluten-free, vegan, paleo and refined sugar-free! No tofu or coconut cream needed for this recipe. Plus, they’re made in a muffin tin and you only need 6 ingredients for the best creamy chocolate pie filling!
2. In a small bowl, mix the crust ingredients together until dough forms.
3. Spoon about a tablespoon of pie crust into each muffin tin and press down into an even layer.
4. Place all filling ingredients (except chocolate chips if using) in a food processor or high speed blender and blend on high until smooth (make sure sweet potatoes are fully cooled before adding the eggs). Scrape down sides when needed. Note: You can use a fork, or electric hand mixer to combine ingredients too (the texture might not be as smooth though).
5. Optional: Fold in chocolate chips.
6. Using a large cookie scoop, divide chocolate pie filling into each muffin tin so that it’s almost reaching the top (these pies don’t rise so no need to worry about overflow). Swirl the top of the pies using your finger to make a fun design! Opt: sprinkle coconut sugar on top of each mini pie.
7. Bake at 350 F. for 15-20 minutes until lightly golden and set on top.
8. Let cool completely on the counter or in the fridge to let set. Top with your favorite whipped cream, nut butter, melted chocolate, or leave them plain. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Ran out of crust? If you have too much pie filling (which may happen because everyone’s sweet potatoes are a different size) you can put the extra filling in a muffin cup with no crust. These pies are perfect crustless too!
Make these pies nut free! You can use any nut butter in this recipe! Use sunflower seed butter to make the filling nut-free. (use a nut-free pie crust recipe or skip the crust to make the pies 100% nut-free)
Make these pies vegan! Use 2 flax eggs to make these pies vegan. Mix 2 Tbs ground flax seeds with 4 Tbs water and let sit for 5-10 minutes until thickened.
1 Mini Pie with Crust Amount Per Serving:Calories: 165Total Fat: 9.3gCarbohydrates: 15.2gNet Carbohydrates: 12.7gFiber: 2.5gSugar: 8.1gProtein: 5.5g
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