Course: Breakfast, dessert, Holidays, the Fourth of July
Cuisine: Dairy-Free, Gluten-Free, Holiday
Servings: 12minis
Ingredients
The Crust
1cuppecans
1/3cuppitted medjool dates
The Coconut Cream
1cancoconut cream
1/4cupsugar
1tbspbeef gelatin
2cupHot Water
1packet1 Packet of Color Kitchen Foods blue coloring
Instructions
For the Crust
Soak Medjool dates for a minimum of 5 minutes in hot water
While the dates are soaking, line a muffin tin with cupcake liners
After dates are soaked, add them and the pecans to a food processor
Pulse until a rough dough is formed
Press the "crust" dough into the cupcake liners (make sure you press firmly to make sure the filling doesn't get underneath it)
Set aside and make the filling
For the Filling
In a food processor add in the coconut cream, sugar, and gelatin
Process until well combined
Add in the hot water and process until well combined again
Once well combined pour the filling into the cupcake liners (reserving some for the blue swirl).
After filling the cupcake liners, add ColorKitchen Food Colors Blue Packet to the reserved coconut cream filling in the food processor
Process until well combined
Using a spoon take the blue coconut cream and slowly pour a "Z" into the coconut cream pies
Once the coconut cream pies all have a blue "Z" take your spoon (with nothing in it) and gently swirl the Z around to form a blue marble/swirling effect
Place the coconut cream pies in the fridge and let them "set" for 2-4 hours
After the coconut cream pies have set, enjoy or store them in the fridge in an airtight container for 3-4 days
Notes
Please note that the filling will be very watery and will remain watery until after it "sets" in the fridge.Made with ColorKitchen Food Dye