Chocolate Raspberry Pie Bites


Chocolate Raspberry Pie Bites || No Sugar Sweet Life


6 ounces
Raspberry Chobani Greek Yogurt
4 ounces
Raspberry Puree (I used Plum Organics: Raspberry, Spinach, Yogurt mix)
1 tablespoon
Agave Nectar or Honey
2 tablespoons
Sugar-free Raspberry Jam (I used Smuckers)
3 tablespoons
Cocoa Powder
Egg Yolks
1 cup
Vanilla Almond Milk
BelVita Chocolate Biscuits
Refrigerated Pie Crusts (or make your own)


  1. Bake pie crusts in the mini-muffin tin at 350 for 12 minutes, until lightly browned.
  2. Set aside crusts to cool.
  3. Crush the BelVita chocolate biscuits -I put mine in a ziploc and crushed them with a meat tenderizer :)
  4. Combine all ingredients in a quart-sized saucepan, except for the 36 fresh raspberries (which will be used as a topping).
  5. Cook over medium heat for approximately 8 minutes, stirring continually. 
  6. Once mixture has thickened, remove from heat and let cool for about 10 minutes.
  7. Fill each mini-pie crust with the chocolate mixture.
  8. Top with one raspberry.
  9. Chill in fridge for at least 2 hours before serving.

Yields 36 Mini-Pies