NO BAKE Chocolate Silk Mini Pies

NO Bake Chocolate Silk Mini Pies

Valentine’s Day
is around the corner and I have a SUPER Easy 5 ingredient  NO Bake Chocolate pie dessert to share with you.

Valentine’s Day

My youngest child has started to plot my course of things to make for Valentine’s Day.

As in make anything heart-shaped from bacon, pancakes, pasta, marshmallows, cereal treats. If I can make it into the shape of a heart she wants it.

And I love doing it for this for my kids.

Do you want to know something about me?

I’ve never been a fan of Valentine’s Day. I’ve felt like it was so commercialized and nothing I did ever seemed to live up to the advertising.

So it became my least favorite holiday until…

Until I had my children.

Holding my children for the first time changed so much about me. It changed my thoughts on love, how to love, what I thought love was and how I looked at life.

Now I really enjoy celebrating this time of year because of my children.

My kids don’t ever ask for ‘stuff’ on Valentine’s Day. But I really enjoy getting them a fun small something and I always make a sweet treat for them.

What about you? Do you like or love to celebrate Valentine’s Day?

Have you made plans to do something special with the one you love and your kids, too?

This No Bake dessert is EASY PEASY

I’m excited to share this delicious 5 ingredient No Bake dessert.

I usually make this in a 9” pie pan but I decided to make ‘mini’ sizes for my children.

This no bake chocolate silk pie is super easy, kid friendly,  and egg and dairy free. And outside of the crust setting up in the oven for a few minutes, this is a no bake dessert.

The 5 ingredients are: chocolate sandwich cookies (with the vanilla in the middle), coconut oil, full fat coconut milk, bittersweet chocolate and salt.

That’s it!

When I’ve made this pie on my own, I break out my food processor to make the crust.

But since I’m making this in smaller sizes with the kids in mind, I really wanted my kids involved in every step possible.

Especially with the fun part: making the cookie crust beating the cookies.

sandwich cookie crustWe tossed some cookies in a bag and we smashed, crushed and beat the cookies up.

We used a few kitchen tool options: a rolling-pin, a small sauce pan, or a heavy wooden spoon.

I did not stuff the resealable bags (we each had our own) with a lot of cookies because I had a feeling I would be in trouble if a bag exploded by the beat down we gave it.

Use the safest tool with your kids and feel free to do this in stages or all at once.

Just in case you are wondering: Will the crust come out as ‘perfect’ as it would by using a food processor?

Not really.

But I was okay with that because this was something I wanted my kids to enjoy being a part of. It didn’t matter to us with these mini’s.

Feel free to use the food processor if you want.

Cooking with Trader Joe’s

Chocolate Mousse Pie with Joe Joe’s Crust

My take on this recipe came from Cooking with Trader Joe’s blog by Deana Gunn. I have Deana’s permission to share her original recipe with you.

By the way, neither of our blogs is sponsored by Trader Joe’s. We are shopper’s that ‘love’ shopping at Trader Joe’s.

NO Bake chocolate pie ingredients

There are many unique things at Trader Joe’s that I can’t find anywhere else. And I love how friendly everyone who works there is to me and my children.

It is a fun place to shop!

Have you shopped at Trader Joe’s before? What do you think about TJ’s?

What are your favorite things you get at Trader Joe’s that you can’t find anywhere else?

Safe dessert for those with dairy & egg allergies

I have a niece with food allergies to all dairy and egg products.

So I’ve made this recipe safe with her in mind by using coconut oil instead of butter in the crust.

But when I first found this recipe, I followed it as it’s written. I made this over the holidays and got so many great reviews from the chocolate lovers in my family.

If you are looking to cut butter out of your diet the coconut oil works as a great alternative in this crust.

Coconut Cream or Milk

trader joe's coconut cream extra This is the can of full fat coconut cream I typically pick up at Trader Joe’s.

I prefer the consistency of the coconut cream for this pie. But if you can’t find the coconut cream, you can use coconut milk (pictured below).

I buy both types for curries, soups, rice and desserts.

Use any name brand coconut milk you can get your hands on.


Lately, I’ve only been able find coconut milk on their shelves. This gives the pie a soft creamy silky texture.

Whichever you use, just make sure you take home the canned coconut milk, not the coconut milk in the dairy section that you drink, put in your cereal or coffee.



From pie to mini’s


I typically make this in a 9″ pie dish if I’m making this for adults.

But I made this with my children in mind.

So we wanted to make mini sizes instead.

What I enjoyed most about making this in mini sizes was the portion control (for me).


If you are going to line your cupcake pan I would suggest using foil cupcake liner with no-stick spray or just using a silicon cupcake pan so they pop out easier when they are set.

Your pie will stick to the liner until it’s completely set up. But my kids enjoyed licking the chocolate that was stuck.

If you have heart-shaped silicone molds, that would be super fun for this Valentine’s Day treat. 

After you make the crust, bake it for a few minutes and allow to completely cool.

Melt your chocolate of choice, I really like to use bittersweet chocolate the best for this recipe.

Add the entire can of coconut cream & all the liquid stuck in the can-dump everything into your blender and whip.

Add your melted chocolate to the coconut cream and combine well.


Pour all that delicious creamy silkiness into your pie dish or your prepared cupcake molds.

Allow 3-4 hours to set or let it set up overnight. You will find it sets up quickly but allow a few hours to completely firm up.

Do you like chocolate desserts? I forget there are people who don’t like chocolate as much as we do in my home.

But this dessert should make anyone with a sweet tooth happy!

Try this easy peasy 5 ingredient (mostly) NO Bake Chocolate Silk Pie or in mini portions like we did.

Happy Valentine’s Day from Nova Little Kitchen Big Eats

Did you make this recipe?

Let me know what you think. You can share it with me on Pinterest, FacebookInstagram and Twitter.

#Novalkbe or #LKBE #TeamChocolate

Serves 12-15 mini pie cupcakes

NO BAKE Mini Chocolate Silk Pies

This recipe is a modification of Cooking with Trader Joes Chocolate Mousse Pie with Joe Joe's crust

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • The Crust:
  • 24 Joe-Joe’s Cookies with Vanilla Bean filling (almost 2 rows of the package)
  • 1/4 cup melted coconut oil (10-20 seconds in the microwave or low heat over the stove)
  • pinch of salt
  • The Pie:
  • 1 (12 oz) bag Semi-Sweet Chocolate chunks or chips (or use milk or dark chocolate)
  • 1 (14 oz) can Coconut Cream or Milk (light or regular, or coconut cream)
  • pinch of salt


  1. Preheat oven to 350° degrees F.
  2. Line cupcake pan with foil liners & spray with no stick spray. Crush the cookies in a heavy duty plastic bag until the cookies are fine crumbs, place in a bowl. Add pinch of salt and melted coconut oil mix well until combined. Press the crumbs firmly by hand into cupcake pan making sure the crust is compact.
  3. Bake the crust for 5-7 minutes. Remove from oven and cool completely.
  4. Melt the chocolate on the stove or in the microwave. (I microwaved in 20- 30 second intervals stirring well in between each until completely smooth and melted. Careful not to scorch.)
  5. Pour the coconut milk & fat into a blender and whip the cream. Add pinch of salt and the melted chocolate as the blender is on low. Blend until completely smooth (about 20-30 seconds).
  6. Pour filling into cupcake mold and chill for 3-4 hours or overnight in the fridge. Serve with whipped cream and strawberries (optional)
  7. Serves 12-15 cupcake molds
Recipe Type: Super Easy


This can easily be made in a 9" pie pan instead of the cupcake mold.


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