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Mini Vanilla Pies with Berries (Vegan, Gluten & Sugar Free) From Front Close Up
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Mini Vanilla Pies with Berries (Vegan, Gluten & Sugar Free)

These mini vanilla pies are easy to make and perfect to serve either as an afternoon snack or dessert.
Course Afternoon Snack, Dessert, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Sugar Free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 pies

Ingredients

For the crust

  • 3 dl Oat flour
  • 3/4 dl Desiccated coconut
  • 3 tsp Coconut oil melted and slightly cooled
  • 3 tbsp Apple sauce
  • 3-4 tbsp Xylitol (optional, just if you prefer a sweeter crust)

For the vanilla cream (non vegan)

  • 3 dl Oat milk
  • 3 Egg yolks
  • 2-3 tbsp Xylitol
  • 3/4-1 tsp Vanilla powder
  • 2-3 tbsp Corn starch

For the vegan vanilla cream

  • 3 dl Oat milk
  • 2-3 tbsp Xylitol
  • 3/4 tsp Vanilla powder
  • 2-3 tsp Corn starch

Instructions

  • Preheat the oven to 200 degrees Celsius.
  • Grease a muffin pan or muffin tins.
  • Combine the ingredients for the crust. It might take some time to get the dough to stick, but just continue needing. Or add just a little bite more apple sauce or coconut oil.
  • Divide the dough between four muffin tins and bake in the upper part of the oven for 15 minutes.
  • For the non vegan vanilla cream: Bring milk to a boil together with sweetener and vanilla powder. Lower the heat and let the milk simmer slowly. Remove the milk from the hot stove and wait for about 30 seconds. Then add one egg yolk at a time stirring constantly to incorporate the egg yolk. It is important to remove the milk from the hot stove to avoid the yolk from curdling. When the yolks are incorporated in the milk and you have a smooth sauce add the pot back on the stove, keeping it on low temperature.
  • Now add one tablespoon of corn starch at a time gently stirring all the time to avoid lumps to form. Keep stirring and let the vanilla sauce simmer. Add a little more corn starch at a time until the sauce thickens. Remove from the heat and let it cool down.
  • For the vegan alternative: Bring milk to a boil together with sweetener and vanilla powder. Lower the heat and let the milk simmer slowly. Add one tablespoon of corn starch at a time gently stirring all the time to avoid lumps to form. Keep stirring and let the vanilla sauce simmer. Add a little more corn starch at a time until the sauce thickens. Remove from the heat and let it cool down.
  • When the crust and vanilla cream has cooled down divide the vanilla cream between the crusts.
  • Top with fruits and berries of choice.