Cutie Pie No Bake Chocolate Coconut Almond Dessert Food

NO BAKE CHOCOLATE PIE

Steps:

• Add the coconut cream, sugar, almond butter, milk, and cornstarch to a blender and set aside.
• Next, melt the chocolate chips and coconut oil together in a small saucepan over low heat, whisking frequently until the chocolate has melted. Pour melted chocolate into the blender.
• Blend mixture for at least 30 seconds or until it's smooth. You may need to scrape down the sides once or twice.
• Pour chocolate mixture into the pie crust, using a spatula to smooth it out. Sprinkle the pie with chopped chocolate (optional).
• Place pie in the refrigerator for anywhere from 4-24 hours. Remove the pie from the refrigerator at least 10 minutes before serving. Slice and enjoy!

CUTIE PIE NO-BAKE CHOCOLATE COCONUT ALMOND DESSERT

Steps:

• Put a layer of about 4 ½ graham crackers in the bottom of a 9 x 12 baking dish. In a large mixing bowl, combine the pudding mix, two teaspoons of espresso and the half and half. Blend well with a mixer. Add the chocolate pudding, blend and finally add the cool whip and blend on low with the mixer for about 60 seconds until incorporated. Spread half of the mixture on the graham crackers, scatter on the coconut, add the remaining graham crackers, then spread the rest of the pudding mixture on top. Top with the sliced almonds and dust on the remaining espresso instant coffee. Cover with plastic wrap. Put in the freezer for an hour, then move to the refrigerator for at least 2-3 hours before serving.

COCONUT-ALMOND CHOCOLATE NO-BAKE COOKIES

Steps:

• In a large saucepan, stir together sugar, cocoa and salt. Then stir in milk.
• Cut butter into 1 tbs. chunks and add it to the saucepan as well as the corn syrup. Place saucepan over medium-high heat, stirring occasionally until mixture reaches a slow-rolling boil. Boil for 3 minutes, stirring constantly as to avoid burning on the bottom of the pan.
• Remove pan from heat. Stir in almond butter and vanilla until smooth.
• Stir in oatmeal and coconut until thoroughly incorporated, and mixture begins to stiffen.
• Immediately drop by teaspoonfuls onto waxed paper. Allow to cool for at least 1 hour to ensure cookies harden properly.
• Store in an air-tight container and enjoy!

NO BAKE DOUBLE CHOCOLATE COCONUT PIE

Steps:

• Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
• In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
• Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.