Make this easy Almond Butter Icebox Pie Recipe with a crunchy almond crust and creamy coconut almond filling. It is gluten-free, dairy-free, and no-bake.
The crust combines whole almonds, coconut oil, vanilla, and pink Himalayan salt. Once blended and pressed into the molds, it creates a flavorful base with a satisfying crunch. The smooth filling pairs natural almond butter with thick coconut cream for a silky texture and rich almond flavor.
Dark chocolate, sliced almonds, and cacao nibs add an elegant finishing touch while introducing extra layers of flavor and texture. Fresh raspberries, strawberries, or blueberries can also be added for a colorful contrast to the creamy filling.
Naturally gluten-free and dairy-free, these mini icebox pies are ideal for summer parties, holidays, birthdays, bridal showers, baby showers, and make-ahead entertaining. Because the pies are stored in the freezer, they are also a convenient dessert to prepare several days before serving.
Prep Time: 20 minutes
Freeze Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 10 mini pies
Ingredients
Almond Crust
1 1/2 cups whole almonds
3 tablespoons coconut oil
1 teaspoon pure vanilla extract
Generous dash of pink Himalayan salt
Vanilla Almond Filling
3/4 cup natural almond butter
3/4 cup solid coconut cream from one 13.7-ounce can full-fat coconut milk, refrigerated for at least 24 hours
3 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
Dash of pink Himalayan salt
Optional Garnishes
Melted dark chocolate
Sliced almonds
Cacao nibs
Directions
Step 1: Prepare the Almond Crust
Place the almonds in a food processor and pulse until finely chopped. Add the coconut oil, vanilla extract, and pink Himalayan salt. Continue processing until the mixture resembles damp crumbs and holds together easily when pressed.
Divide the crust mixture evenly among 10 silicone molds or foil-lined muffin cups. Press the mixture firmly into the bottom of each mold to create an even layer. Refrigerate the crusts while preparing the filling.
Step 2: Prepare the Coconut Cream
Carefully remove the chilled coconut milk from the refrigerator without shaking the can. Open it and scoop only the thick coconut cream into a mixing bowl, leaving the liquid behind.
If the coconut cream is especially firm, beat it briefly with a hand mixer until smooth.
Step 3: Make the Vanilla Almond Filling
Add the almond butter, maple syrup, vanilla extract, and pink Himalayan salt to the coconut cream. Mix until the filling is completely smooth, creamy, and fluffy.
Step 4: Assemble the Icebox Pies
Spoon the vanilla almond filling evenly over the prepared crusts. Gently tap the molds or muffin pan several times against the countertop to remove air pockets and help settle the filling.
Smooth the top of each pie with the back of a spoon or a small offset spatula.
Step 5: Freeze Until Firm
Place the assembled pies in the freezer for approximately 2 hours, or until completely firm.
Step 6: Garnish the Pies
Remove the frozen pies from their molds or liners. If desired, drizzle each pie with melted dark chocolate and sprinkle with sliced almonds and cacao nibs.
Step 7: Rest and Serve
Allow the pies to rest at room temperature for approximately 10 minutes before serving. This brief resting period gives the filling its creamiest texture.
Notes
Refrigerate the coconut milk for at least 24 hours before preparing the recipe.
Use only the thick, solid coconut cream and reserve the remaining liquid for another purpose.
For the smoothest filling and richest flavor, use natural almond butter made with only almonds and salt. Stir the almond butter thoroughly before measuring it.
Silicone molds make the frozen pies especially easy to release. Foil-lined muffin cups also work well.
Store the pies in an airtight freezer-safe container for up to one month. Allow each pie to rest at room temperature for approximately 10 minutes before serving.
For extra chocolate flavor, mix 1 tablespoon of unsweetened cocoa powder into the filling.
To create a different crust flavor, substitute toasted pecans or walnuts for the whole almonds.
Fresh raspberries, strawberries, or blueberries make colorful garnishes and add a bright contrast to the rich almond filling.
The mini pies are naturally gluten-free and dairy-free. When preparing them for someone with celiac disease, gluten sensitivity, or a dairy allergy, check every packaged ingredient for suitable labeling and prevent cross-contact during preparation.
