Gluten Free Minnie Mud Pies

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Average Rating: 5 | Rated By: 5 users

Minnie mud pies are one of our most favourite gluten free small chocolate desserts. They are decadent and dense little chocolate dreams. Whether you are entertaining a large crowd or small dinner party, these are ideal desserts. They are simply heavenly! When I was creating this recipe, I was looking for a cookie that can be used as a base in these easy to make minnie mud pies. I found these delicious gluten free cookies called Nairn’s. They come in different flavours and are four per package for lasting freshness. I used the gluten free chocolate chip and oatmeal cookie to make the base. The cookies are easy to work with and are not too sweet. If I were making a cheesecake, I would use the gluten free oat grahams

Ingredients

  • 4 oz. gluten free chocolate cookies, should make 1 cup of cookie crumbs
  • 3 Tbsp. strong cold coffee, divided
  • 1 Tbsp. melted butter
  • 4 oz. GF chocolate chunks or chocolate chips (preferably 80% + cocoa)
  • 2/3 cup raw turbinado sugar
  • ½ cup pure cocoa powder plus some for dusting
  • 3 Tbsp. almond flour
  • 1/4 cup plus 1 Tbsp. light cream cheese, softened
  • ¼ low-fat sour cream
  • 3 large eggs, room temperature
  • 2 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • Fresh berries for garnish
  • Instructions

  • Preheat oven to 350 F. Lightly coat a 12-cup muffin pan with cooking spray
  • Place cookies in a food processor and process until they resemble bread crumbs
  • In a small bowl combine the cookie crumbs 1 Tbsp. of coffee and melted butter. Divide evenly into muffin pan and pat down
  • Add chocolate and 2 Tbsp. of coffee into a small saucepan and over low heat melt the chocolate until smooth
  • Add sugar, cocoa powder, almond flour, cream cheese, sour cream, eggs, maple syrup and vanilla into a food processor. Process until smooth. Add melted chocolate and process until creamy
  • Evenly pour the chocolate mixture into muffin cups and bake for 15 minutes. Cool first, and then chill for 4 hours before serving. Carefully remove from the muffin pan using a knife. Serve with a dusting of cocoa powder and fresh berries
  • TIP: you can use parchment paper cups in the muffin pan instead of cooking spray. The mud pies will last up to 4 days when refrigerated


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