Mocha Cream Protein Pies

 Start your morning off with a healthy dose of coffee, in pie form! Made with instant coffee, vanilla protein powder, and other grain-free ingredients, this silky smooth pie is gluten-free and sure to give you the extra boost you need to get your day started, or to keep it going. You can make this treat vegan-friendly by simply replacing the vanilla whey protein powder with a vegan-friendly protein powder, or just omit the protein powder all together.


2 tablespoons coconut oil, melted
¼ cup almond meal flour
½ cup coconut flour
1/3 cup date sugar
¼ cup water

Pie Filling
1¼ cup cashews (soaked in cold water at least 6 hours)
1 cup medjool dates, pitted (soaked in warm water for 30 minutes)
¾ cup coconut cream (the solid portion of canned coconut milk)
1 scoop ARO vanilla whey protein powder
3 tablespoons instant coffee
1 tablespoon unsweetened cocoa powder
¼ Vitacost Dark Chocolate Coffee Bean Bar


1. Coat 4 mini pie pans (I used 5x5” pans) with non-stick spray or coconut oil. Set aside.

2. Combine the first 4 piecrust ingredients in a mixing bowl. Stir to combine, making sure flours and sugar are coated with coconut oil, until mixture is crumbly.

3. Add 1 tablespoon of water at a time to the piecrust, stirring until mixture starts to come together and hold its shape.

4. Evenly spoon piecrust into each pie pan, pressing down with your fingers until crust completely covers the bottom of the pan.

5. Drain the water from the cashews and dates.

6. To a food processor, add cashews, dates, coconut cream, protein powder, instant coffee, and cocoa powder.

7. Turn on processor and mix until filling is smooth and creamy (this will take some time). Stop to scrape the bowl a few times during the mixing process.

8. Evenly spoon pie filling to each pie pan, smoothing down with the back of a spoon.

9. Cut chocolate bar into very small pieces and sprinkle on top of pies.

10. Place pies in the freezer for 2 hours.

11. Remove pies from the freezer and pans. Serve and Enjoy!

*Store pies in the fridge for up to 3 days or in the freezer for up to 2 months.

Makes 16 servings
1 serving is ¼ of a pie

Macros for 1 serving
161 calories, 4.4g protein, 17.4g carbs, 10.2g fat, 11.5g sugar, 3.3g fiber


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  2. This looks so pretty! Thank you for sharing the recipe!
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