Sugar free, grain free, gluten free and no baking necessary: These creamy, velvety No Bake Coconutty Pies are easy to make and set in the freezer.
Leftovers are the best. There’s nothing like feeling hungry and then remembering, “ah, I’ve got that yummy soup/salad/Indian takeaway (insert your favourite dish) from yesterday in the fridge”. I love it when that happens. It makes me feel organised, on-top-of-it and rightfully smug. Plus, the majority food tends to taste better the next day anyway, maybe with the exception of roast potatoes.
But what about leftover ingredients? I’m good at using up fresh food. But half-used cans and tins always trick me. I blame the pictures on the sleeve. I look at them and think, yes, that still looks good. Then, a week later, I actually look inside and it’s too late.
Not this time.
First, there was a Thai green curry (which was eaten too quickly to be photographed). Then came the No Bake Coconutty Pies!
These pies are not only no-bake, sugar free and grain free, they also are very creamy, rich, coconutty and super-addictive. I used a silicone muffin tin, but would recommend you use the smallest mould you own. The size I made is either a full meal or for sharing!
Just to let you know – I did want to decorate these with blueberries. Had them all washed and prepared. But then we were all hungry.
And there was no leftover food in the fridge!
- for the base
- 150g ground almonds
- 50g unsalted butter, melted
- 50g shredded coconut
- 1-2 tsp stevia or 2 tbsp erythritol
- for the filling
- 150ml canned coconut milk
- 1 very ripe banana
- 100g cashew butter
- Mix all the pie crust ingredients and press with your fingers into a silicone muffin (or mini muffin) mould. I tried to roll the mixture out, which might have been easier/possible had it been resting in the fridge.
- Put in the fridge while making the filling
- Mix your canned coconut milk, banana and cashew butter in a blender and pour into the moulds
- Freeze until set