Ingredients:

• For 6 cupcake-sized pies
• For the pie crust:
• Powdered chocolate cookies/ biscuits – 1.5 cups (About 12 cookies powdered finely )
• 2-3 tbsp Butter
• 1 tsp – Coffee powder (You could use instant coffee granules too)
• 1 tbsp – Honey/Sugar
• For the Filling:
• 1/4 cup – Mixed nut Butter/ Peanut Butter
• 2-3 tbsp – Chocolate-hazelnut spread/Nutella
• 1 tbsp – Demerara Sugar/white Sugar (optional)
• 1 tbsp – Milk chocolate chips

Method:

1. Take the cookie powder in a bowl and add coffee and honey.
2. Add butter gradually and mix everything to form a dough that holds together well.
3. Divide into 6 balls. Each should be roughly the size of a rounded tablespoon.
4. Line a muffin pan with cupcake liners
5. Place one dough ball in each cavity and pat to shape
6. Refrigerate for a couple or hours (Or longer if you want)
7. Preheat oven to 180 degrees C
8. Place muffin tray inside oven and bake for 12-15 minutes till the pie shells harden somewhat. Don’t over bake at this stage
9. Preparing the filling:
10. Mix all the ingredients for the filling while the pie shells are baking.
11. Assembling the chocolate nut butter pies:
12. Spoon the filling into each of the pie shells all the way to the top
13. Bake at 150 degrees C for 5-10 minutes till the filling firms up somewhat
14. Take the tray out of the oven and let the pies cool in the tray itself
15. Refrigerate for a couple of hours till filling hardens to your liking
16. Serve cold or let the pies come down to room temperature if you prefer.
17. Recipe courtesy: Nandini Sivakumar
18. http://foodiliciousnan.wordpress.com/