Mini Strawberry Cream Pie Cups (No-Bake + Vegan)
No-bake vegan mini strawberry cream pie cups with an oat-date crust and a whipped coconut cream strawberry filling.
Ingredients
Crust
- 2 cups rolled oats certified gluten-free
- 1/2 cup pitted dates
- 3 Tbsp cocoa powder
- 3 Tbsp coconut oil
- 1/4 cup water
Filling
- 14 oz canned coconut cream chilled overnight
- 1/4 cup strawberry preserves
- 1–2 Tbsp Truvia or 3 Tbsp maple syrup
Topping
- 1 lb fresh strawberries sliced
- 1/4 cup vegan chocolate chips
- 1 Tbsp coconut oil for drizzle
Instructions
- In a food processor, pulse oats, dates, cocoa powder, coconut oil, and water until the mixture sticks together like a dough. Press into silicone muffin cups or mini pie molds to form crusts. Chill for 10 minutes.
- Whip the coconut cream with strawberry preserves and sweetener until smooth and thick. Spoon into each crust and smooth the top.
- Refrigerate for at least 2 hours, or freeze for 30–45 minutes if in a rush.
- Just before serving, top with fresh strawberry slices. Melt vegan chocolate chips with coconut oil and drizzle over the top.
Notes
Make-ahead: These keep well in the fridge for 2–3 days if not topped. Add strawberries right before serving. Crust tip: Use silicone molds or liners to prevent sticking. Budget idea: Substitute jam for the preserves and omit the chocolate drizzle if needed.