These adorable no-bake mini pies packed with superfoods and topped with a delicious vegan peanut butter mousse are the perfect healthy snack to go!
Remember my Healthy no-bake energy bites that I posted on the blog a while ago? They have been crazy on the web since I posted the recipe almost two years ago now, and I must have made the recipe a hundred times already. I love everything about these little pieces of heaven and I could talk about them for hours (crazy food bloggers, seriously!) but let’s go to the most important here: they taste amazing! Yes, on top of being healthy, vegan and gluten free, you have here a wonderful snack that will make you forget your cheap chocolate bar you grab whenever you feel stressed or hungry.
I usually prepare my no-bake energy bites in advance, often in the weekend, and then I store them in the fridge and in the freezer in a pocket-size ziploc bag. Then, whenever I go training or fancy a little special treat, I simply grab one or two – ok let’s be honest, often two – and bring it with me. On the original recipe I shaped them into balls, which is probably the easiest way to make them. But lately I become obsessed with Emmy’s organic cookies and their adorable patty shape instead of balls as it is usually the “rule” for any kind of energy bites. It gave me some ideas…
So how do I shape these adorable little beauties? It’s much easier that you would think. Simply use a stainless-steel measuring cup (1/4 cup size), and fill it half way with the dough. Press to flatten the top and turn it upside down to unmold the cup. It can be a little sticky, so gently tap the bottom of the cup to help the no-bake energy bite to come out. If you do not have a stainless-steel measuring cup, you can use a small ramekin instead, the bottom of a small glass, or muffin pan.
As I was busy in the kitchen preparing my fancy vegan breakfast for my morning yoga event that I co-hosted with Best Of You a month ago, I suddenly had the feeling that there would not be enough food (I always have this feeling but always happen to have too much food in the end… I’m such a grandma!). So at the very last minute, as I was shaping my little energy balls, I got the idea of using half of the dough to make patties instead of balls. Why? Because this way, it could support an additional topping, creamy but still healthy and vegan. Nuts always do the job!
I happened to create some adorable mini pies that had a huge success at breakfast. However, there was something I was quite not happy about them, a flavor combo. I thought about the recipe again and finally opted for a vegan mousse made with peanut butter. To do the trick, I used coconut milk instead of butter or cream cheese as non-vegans would do. I proceed the same with my skinny carrot muffins with coconut cream and was impressed by the result. I went coconut with this idea and eventually twisted the cream by adding some peanut butter. If you are not a big fan of coconut, you will be happy to know that it brings here nothing else than the texture, the over-whole taste being dominated by the peanut butter almost exclusively, not the coconut. The mousse is also only slightly sweetened with maple syrup, and I believe you could even skip the sugar completely if you fancy it.
Note here that I used a piping bag to pipe the mousse beautifully on top of these little no-bake energy bites. I like fancy food, I can’t help it. But please don’t feel bad if you do not want or feel the need of making them so fancy. My recommendation if you are in a hurry to prepare them: line a muffin pan with muffin tin baking paper, press the energy bite/pie at the bottom, then fill with the peanut butter mousse on top. Let chill, and you’ve got the exact same result!
- 1 cup (90g) old-fashioned oats
- ½ cup (30g) unsweetened shredded coconut
- ½ cup (70g) ground flax seed
- 1 Tablespoon chia seeds
- ½ cup (120 ml) peanut butter (or almond butter)
- ⅓ cup (80 ml) agave or maple syrup
- ½ cup (75g) mini chocolate chips
- 1 teaspoon vanilla extract
- 1 can full-fat coconut milk*
- 4 Tablespoons (60g) natural creamy peanut butter
- 2 Tablespoons maple syrup
- For the mini pies: stir all the ingredients together in a medium bowl until thoroughly mixed. If too gooey, add some more oatmeal, if too dry, add some water. Cover and let chill in the refrigerator for half an hour.
- Once chilled, shape into patties, using a stainless-steel measurement cup (¼ cup size), a small ramekin or a muffin pan.
- For the vegan peanut butter mousse: Chill coconut milk overnight.
- When ready to use, remove the lid and scoop out the solid cream from the top into a chilled bowl (reserve the liquid part for a smoothie recipe for instance).
- Using a mixer, beat until creamed together, about one minute.
- Add peanut butter and maple syrup, and stir until well combined.
- Transfer into a piping bag and pipe onto each energy bite.
- Chill for at least one hour before serving. Keep leftovers in a covered container in the fridge. Will keep for up to 4 days.
This recipe has been developed for the well-being and lifestyle blog Best Of You.