Healthy Holiday Treat: Mini Pumpkin Pies w/ Chocolate Crusts
This time, I’m not going to be modest. This recipe is AWESOME. I’m a no bake fanatic – not because I’m lazy, but because I love dense, rich flavors far more than light fluffy ones. These mini pumpkin pies have a just sweet enough decadence that melts in your mouth. And the chocolate crusts … well, how can you go wrong with chocolate? The crusts are optionally no bake or baked. I liked both, but the no bake version won in my book, because it is fudgier. However, I liked the baked crusts too, which were thicker and more cookie-like. Either way, you can’t go wrong … so long as you MAKE THIS RECIPE NOW!
Oh yes, and this is my attempt at cute food presentation. Mini chocolate chips make jack-o-lantern faces for cute pumpkin pies! Of course, I’m sure some of you can make these even more adorable, but I was pretty proud of my creativity on this one.
Though it isn’t noted on the recipe, if you need nut-free, too, then you can use sunflower seeds in place of the cashews. The flavor will just be a touch different. And the recipe can easily be gluten-free and vegan with a quick swap in the crust ingredients.
This recipe is being featured on Attune Foods. See the full dairy-free recipe here: Mini Jack-O-Lantern Pumpkin Pies with Chocolate Crusts.
Tagged Halloween
