Ingredients
Crust
1 cup oat flour
½ scoop ARO vanilla
whey protein powder
2 tablespoons xylitol
2 tablespoons coconut
oil, melted
3 tablespoons water
Pie Filling
1 cup coconut cream
½ cup coconut butter
3 tablespoons cherry
juice from concentrate
¼ cup lemon juice
zest of 1 lemon
2 scoops ARO vanilla
whey protein powder
¼ cup xylitol
Method
1. Combine all of crust ingredients in a mixing bowl.
Combine until mixture turns crumbly but holds its shape when pressed together.
* If mixture doesn’t hold its shape, add an additional
tablespoon of water.
2. Evenly distribute crust ingredients into 8 silicone
cupcake liners. Press down mixture until a crust is formed.
3. Spoon all of the pie filling ingredients into a food
processor or mixer.
4. Blend until filling is smooth.
5. Pour filling ingredients in each liner, on top of crust,
about 2/3 full.
6. Place mini pies in the freezer for at least 4 hours.
7. Remove pies from liners and enjoy!
Makes 16 servings
1 serving is ½ of a pie
Macros for 1 serving
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