Mini Mocha Pies - NO BAKE | (Gluten Free + Plant Based)

Craving pie but don’t feel like baking? I got you! This recipe is a no-bake, creamy pie that is made with yummy superfoods, healthy fats and uses one of my favorite ready-to-drink plant based protein drinks from Koia!

I think we often forget that we don’t have to just open a ready-to-drink beverage and down it… we can use it in recipes like this or maybe to make chia seed pudding with it, too.

Koia makes plant based protein, keto and coffee drinks, and I have loved them for years now. They are vegan, low in sugar and, whether you’re a vegetarian, vegan, pescatarian or whatever-atarian, they are for you!

A couple of notes: If you want to make this totally vegan, just omit the collagen and swap out the honey for maple syrup. If you want to use a different flavor from Koia, feel free to do so. If you can’t find Koia, try another bottled beverage (makes sure the consistency is thicker than water). If you don’t have Four Sigmatic instant coffee packets, use 4.5 teaspoons of instant coffee (or omit if you don’t want any coffee flavor) (You can use code KRYSTENSKITCHEN at checkout on all Four Sigmatic products)

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INGREDIENTS

Crust Layer

2/3 cup cashews, soaked*

2/3 cup almond flour

1/3 cup flax seed meal

1/3 cup cacao powder

4 TB coconut oil, softened

4 TB Manuka honey

3 packets Four Sigmatic Think Instant Coffee

Filling Layer

1 1/3 cup raw cashews, soaked*

3 TB coconut oil, softened

3/4 cup + 1 TB Koia Keto Chocolate Brownie

1 TB cacao powder

1 TB Manuka Honey (optional)

4 TB Vital Proteins Collagen (optional)

Chocolate drizzle:

1/4 cup melted Hu Kitchen Gems for drizzling

* soaking cashews: You don’t have to soak cashews overnight. Just place cashews in very hot water for about 5 minutes, drain water and then you’re ready to use.

Directions: Place all crust layer ingredients in a food processor and pulse until all ingredients are combined and seem mealy.

Place 12 cupcake liners, one in each spot of a muffin tin. Scoop out crust mixture and press firmly into each cupcake liner so that it make 12 evenly portioned crusts.

Place muffin tin in the fridge while you make filling layer.

In a food processor or blender, place raw soaked cashews, coconut oil, Koia Keto Chocolate Brownie, cacao powder + honey and collagen (optional). Blend until smooth. Adjust to your desired sweetened - if you need to add more honey, do so and blend.

Remove muffin tin from fridge and scoop filling onto each crust. Set in fridge overnight or freezer for about 3 hours or until filling hardens a bit.

Remove and drizzle with melted chocolate and serve immediately. Keep any leftovers in the freezer for up to 10 days (if they last that long).