Try these protein-packed, vegan, soy-free mini pies from Ground-Based Nutrition for an easy healthy dessert. These mini pies are loaded with coconut yogurt and peanut butter, topped with optional vegan chocolate chips and have a delicious whole wheat graham cracker crust.  For gluten free pies, simply substitute the graham crackers for any one of the gluten free cookie options at your local health food store.  This recipe plant makes thirty pie bites.

Crust:

Pulse the graham crackers in a food processor until finely ground, or put in a plastic zip bag and smash with a rolling pin.  While food processor is running, pour in Superfood Protein Smoothie powder.  Finely, pour melted vegan butter in a thin stream until the mixture resembles a dry paste.  Press one heaping tablespoon into each mini muffin cup with your fingers, filling up the cup about half way.  Bake at 350° for about five minutes, until the edges are browned.  Put aside to cool completely.

Filling:

Mix yogurt, Chocolate Superfood Protein Smoothie and Peanut butter together in a bowl, making sure everything is smooth and creamy.

Topping (optional):

4 T vegan mini chocolate chips

Blend everything together in a food processor or with a hand mixer, spoon about one tablespoon into each mini muffin cup, and sprinkle with optional vegan chocolate chips. Chill in the freezer for one hour.