Chocolate Raspberry Pie Bites
Chocolate Raspberry Pie Bites || No Sugar Sweet Life
Raspberry Chobani Greek Yogurt
Raspberry Puree (I used Plum Organics: Raspberry, Spinach, Yogurt mix)
Agave Nectar or Honey
Sugar-free Raspberry Jam (I used Smuckers)
Vanilla Almond Milk
BelVita Chocolate Biscuits
Refrigerated Pie Crusts (or make your own)
Bake pie crusts in the mini-muffin tin at 350 for 12 minutes, until lightly browned.
Set aside crusts to cool.
Crush the BelVita chocolate biscuits -I put mine in a ziploc and crushed them with a meat tenderizer :)
Combine all ingredients in a quart-sized saucepan, except for the 36 fresh raspberries (which will be used as a topping).
Cook over medium heat for approximately 8 minutes, stirring continually.
Once mixture has thickened, remove from heat and let cool for about 10 minutes.
Fill each mini-pie crust with the chocolate mixture.
Top with one raspberry.
Chill in fridge for at least 2 hours before serving.
Yields 36 Mini-Pies