Single-Serving Chocolate Macaroon Pies

What’s that? You want some pie? Okay… And you want it to be made with only real ingredients? Sure… And you don’t want to bake it? We can do that… And you want to have a whole pie all to yourself? No problem!

These adorable (did I just say adorable?) little ramekin pies are so much fun to make. They’re crafted from only simple ingredients, require no special skills, and you don’t even have to bake them. Oh, and you can eat an entire pie all by yourself with no guilt. Awesome.

Chocolate Macaroon Pie Ramekin

Makes 4 individual pies


  • 1 2/3 cup nuts (walnuts, cashews, almonds, pecans, etc.)
  • 1 cup dates
  • pinch sea salt
  • 3 medium bananas
  • 1/2 cup cocoa powder
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup almond flour
  • 1/3 cup maple syrup (or more)
  • 1 teaspoon vanilla

You’ll also need… 4 ramekins and a food processor

Macaroon Pie

Raw Macaroon Pie Crust

Step One: The Crust

The crust is simply nuts and dates. You can use any type of nuts you’d like and it is recommended to mix 2-3 different varieties. For this recipe, I used 1 cup walnuts and a mixture of cashews and almonds for the remainder.

Add the nuts to a food processor with a pinch of salt and process until they are coarsely ground and no large chunks remain. Then, add in the (pitted!) dates and pulse until the mixture is sticky and well incorporated.

Add a quarter of the mixture to each ramekin and press it against the sides and bottom to form the crust. The one in the picture is only half done, make sure you go all the way to the top edge of the ramekin. Chill these in the freezer for about 10 minutes while preparing the filling….

Step Two: The Filling

The filling is even easier than the crust. Simply combine all the ingredients from the second list (bananas, cocoa powder, shredded coconut, almond flour*, maple syrup, and vanilla in the food processor and pulse until everything is well incorporated.

* Almond flour is just finely ground almonds. If you don’t have this ingredient, simply add whole almonds to the food processor first and pulse into a powder, then continue adding all the other filling ingredients.

Spoon the filling into the now-chilled pie crusts and refrigerate for at least two hours before serving. Now how easy was that?

Coconut Macaroon Pie


Leave a Reply
  1. I’ll definitely be trying this! These look great! Do you think it’d be okay to leave out the coconut? Or would it have to be replaced by something else?

    • Hi Heather, Hmm, the coconut is actually substantial enough that it does contributes to the overall texture/feel of the recipe, but you might be able to get by with extra almond flour or if you really want to get adventurous, add some tofu! I’ve made a chocolate tofu pudding before and it’s great. That might work in this recipe. 🙂

  2. I’m soo making this this weekend !!! I’ll take them to the bbq and thought I’d try making them in mini muffin tins to make them bite sized so everyone can try! Yay so excited

    • Nice! I’d love to hear how they turn out in muffin tins. If you oil the tin first, the crust should be firm enough that they’ll come out without falling apart.

  3. It looks really yummy! Thanks for the recipe! … I´m going to try making them for a party, but i´m worried about the consistency of the filling, is it dense? or it will get to melty when i take it out of the fridge?

  4. Would you please let me know what size ramekins I should buy? These look delicious and I can’t wait to make them.
    Thank you,

One Ping

  1. Pingback:Sunday Funday Father's Day Recipes | Vegan Father's Day Recipes | The Unintentional Vegan

Leave a Reply

Your email address will not be published. Required fields are marked *

The World’s Second Best Pad Thai

Two-Minute Taquitos with Homemade Roasted Salsa