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Thursday, June 4, 2015

Strawberry Cream Pie for One

Nothing is better than fruit with chocolate, am I right? This little pie isn’t too sweet, it isn’t too big, and it’s just enough chocolate and just enough fruit—even Goldilocks would be satisfied.

For the Crust:
¼ cup dark chocolate chips
1 teaspoon coconut oil
1 teaspoon almond milk (or other non-dairy milk)
2 TBLSP walnuts
2 TBLSP coconut flakes
For the Filling:
4 strawberries, stemmed and chopped a little
4 TBLSP coconut yogurt (or soy yogurt)
2 teaspoons maple syrup (if necessary. Your strawberry mileage may vary.)
For the Topping:
Sliced strawberries
Blueberries or a few slices of banana

Make the Crust:
  1. In a double boiler or the microwave, melt the chocolate. Take it off the heat and add in the coconut oil. When it’s melted, add in the milk. Mix well.
  2. Put the walnuts and the coconut into a food processor or blender and whirl until it’s an even chunky meal. Add the ground nuts and coconut to the chocolate mixture and combine until it’s incorporated.
  3. Plop the mixture into a single-serving tart or pie pan (mine is about 4 ½ inches across) and spread it out evenly, pressing it into the bottom and sides. It will be fairly wet.
  4. Put the crust into the freezer for about 15 minutes.

Make the Filling:
  1. Put the strawberries into a food processor or blender and whirl until you’re happy about how smooth it is. Perhaps you want some chunks, or maybe you like it oooh so smooth. It’s up to you. (It will never be completely smooth because of the seeds. You could strain it, but I like the seeds, so I didn’t.)
  2. Combine the strawberry mush with the yogurt and taste it. If it needs to be sweeter, add maple syrup a slosh at a time. It should still be fairly tart when you contentedly pour it into the crust.

Assemble the Pie:
  1. Retrieve the crust from the freezer and spread the yogurt mixture on top of it. I like to let a little bit of the crust peep up on the edges. That edge is also nice to rest the edges of fruit against, especially if they’re the kind of fruit that’s inclined to roll around, like blueberries.
  2. Top with sliced strawberries or other fruit.
  3. Freeze for half an hour before putting it rapidly in your mouth, one fork-full at a time. There won’t be any left-overs, but if there were, you’d want to put them in the refrigerator, not the freezer.

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