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Strawberry & Rhubarb Mini Pies

4.9 from 7 reviews

Ingredients

Scale

For the topping

  • 2 large stalks of rhubarb, ends removed, diced
  • 810 strawberries, stems removed, diced
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white, whisked

For the crust

  • 1 cup walnuts
  • 2/3 cup unsweetened shredded coconut
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white, whisked
  • pinch of salt

Instructions

  1. Preheat your oven to 375 degrees.
  2. Place your diced rhubarb and strawberries in a 8×8 glass baking dish and cover with honey, vanilla, and coconut oil. Mix well.
  3. Bake for about 20-25 minutes or until your rhubarb is completely soft.
  4. While your fruit roasts, add your walnuts to a food processor and pulse until completely broken down.
  5. Then add the rest of the ingredients to the food processor, including the egg and mix to incorporate. You should get a ball of dough stick dough.
  6. Place silicone muffin liners OR regular paper muffin liners in a muffin tin and use a spoon to scoop out a large tablespoon, place in your muffin tin, then press down to create a bottom crust.
  7. Repeat until crust ingredients are gone. I got ~10 muffins filled with crust.
  8. Once your rhubarb is soft and cooked through, remove from oven and using a fork to break up the strawberry and rhubarb to create a jam. Pour your “jam” into a bowl to cool for about 2 minutes.
  9. Then add your whisked egg white and mix thoroughly with your “jam”.
  10. Use a spoon once again to spoon your jam mixture over your crusts, evenly distributing throughout.
  11. Bake for 25-30 minutes.
  12. Let cool, that sh*t gets hoooooot!
  13. Eat those cute little babies up!

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