Vegan Strawberry Pie Mini Muffins
Author: 
Recipe type: dessert
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ⅔ cup vegan butter (I used Earth Balance)
  • 2 cups spelt flour+ extra for sprinkling
  • 2 tbs coconut sugar
  • ¼ cup cold water
  • dash of salt
  • 5 cups strawberries, chopped
  • ¼ cup coconut sugar
  • ¼ cup water
  • ¼ cup cornstarch
  • juice of one lemon
  • dash of salt
  • extra coconut sugar for sprinkling
Instructions
  1. Preheat oven to 400°. Grease a mini muffin tray.
  2. To prepare crust, pulse butter, flour, 2 tbs coconut sugar, ¼ cup water and salt in food processor until thoroughly combined. Scoop out dough, roll it into a ball and chill in refrigerator for 20 minutes.
  3. While dough chills, prepare the filling by combining strawberries, ¼ cup coconut sugar, ¼ cup water, cornstarch, lemon juice and salt in a bowl. Stir until mixed. Set aside.
  4. Sprinkle flour on a clean surface. Cut ball of dough in half. Use a rolling pin to roll out half of the dough until it's about ⅓" thick. Use a mason jar lid to cut circular pieces of dough. Place a piece of dough over each spot in muffin tray and use your fingers to press the edges in.
  5. Scoop 1-1.5 tablespoons of strawberry filling into each spot.
  6. Roll out the remaining dough and either place another layer of crust over top (poke holes in the center) or cut strips of dough and create a lattice pattern (as shown in the photos).
  7. Sprinkle extra coconut sugar over top crust. Bake in oven for 20 minutes, until edges are golden. Remove from oven and let cool completely before removing from tray.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/08/31/vegan-strawberry-pie-mini-muffins/