Island Strawberry Mousse Mini Pies

These little mini pies will make an extra special treat for Easter! Two bites and they are gone. They are pretty and bursting with strawberry and coconut flavor. The crust is sturdy and does not crumble in your hand so they are perfect for parties and gatherings. Finger food!  I love the creamy sweet coconut and berry taste combined with the nutty crust. They are healthy too with an extra serving of coconut oil.


Island Strawberry Mousse Mini Pies

Crust:

1¹/₂ cups blanched almond flour 

¹/₄  teaspoon salt 

1 tbsp salted butter 

1 tsp coconut oil 

1 egg

Mousse:

10 strawberries, cleaned

¹/₃  cup unrefined coconut oil 

¹/₄  cup heavy cream 

2 packets powdered stevia or other sweetener to equal 4 tsp sugar 

Place almond flour and salt in food processor and pulse briefly. Add butter, coconut oil , and egg and pulse until mixture forms a ball. Press dough into 12 mini muffin cups . Bake at 350°F  until lightly browned, about 20 minutes.

Place berries and coconut oil in a microwavable bowl. Heat 1 to 2 minutes until oil is melted and hot. (1 minute for fresh berries, 2 for thawed frozen berries) Transfer to a blender or food processor. Add cream and sweetener and process. Chill in blender jar until mixture firms up. Blend again if necessary. Once the oil is incorporated, this will stay mousse-like for days.

Fill the crusts with mousse and too with a strawberry half for garnish if you like.

12 mini pies      214 calories    20 g fat     4 g protein     4 net carbs

If you don't want to bother with the crust, the mousse is excellent in a shot glass or other mini dessert dish as well.  This recipe is included in Low Carbing Among Friends Volume 5. If you don't own this book, you really should order it. Order our books at: 

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