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Mini Nutella Pies


Prep time: 40 minutes

Chill: 20 hours

Yield : 12 Servings




2 pie crusts (store bought or homemade

1 egg white (beaten)

1/4 cup granulated sugar



4 oz cream cheese (softened)

2/3 cup Nutella

1/2 c. powdered sugar

1/2 tsp vanilla

8 oz whipped topping (cool whip or 3 cups whipped cream)



1/2 c. semi-sweet chocolate chips

Hershey's chocolate bar




Unroll pie crusts and cut large circles using a scalloped cookie cutter. Should get about 6 shapes per crust. Put crusts in greased muffin tins, skipping between crusts. Press to bottom and sides. Prick the bottom with a fork. Brush lightly with beaten egg white and sprinkle with sugar. Bake at 450 degrees for about 10 minutes.



Beat softened cream cheese until light and fluffy. Add Nutella, sugar and vanilla. Beat until smooth. Fold in the container of whipped topping. Store in refrigerator until ready to use.



Once the crust cups are cooled, spoon Nutella mousse into a decorating bag and pipe mousse into the pie crust cups.


Melt chocolate chips and drizzle over the Nutella mousse. (Use a decorating bag to make it easier.)

Make chocolate curls using a vegetable peeler. You can soften the bar in the microwave for a few seconds. Garnish the tiny pies with curls.


Enjoy with a nice glass of Cellar 53's Chambourcin Reserve.



Original recipe comes from The Gunny Sack


Prep time: 25 minutes

Chill: 2 hours

Yield : 8-12 Servings




 2 cups almond meal (almond flour)

1/4 cup unsweetened cocoa powder (We used Ghirardelli)

1/4 cup melted coconut oil

3 tablespoons maple syrup

1/2 teaspoon kosher salt



1 1/2 cups coconut milk (full fat)

16 oz dark chocolate, chopped

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/2 teaspoon espresso powder

Pinch of cayenne powder



Flaky sea Salt




Preheat oven to 350°F. Stir together crust ingredients in a bowl until combined.

Press mixture into bottom of 9" tart pan. Bake for 12 minutes or until the crust fees firm.

Transfer to a wire rack.



Heat coconut milk on stove top until simmering. Place the chocolate in a large bowl and pour milk over the top. Let sit 30 seconds then stir together until chocolate is melted and smooth. Stir in remaining ingredients. Pour filling into baked crust and smooth with spoon until even.


Refrigerate for 2 hours, until firm. Serve chilled, sprinkle with flaky salt.


This can be Vegan-friendly if you use vegan dark chocolate. We used Ghirardelli which contains milk fat.


Original recipe comes from

Dark Chocolate Tart with Sea Salt – Gluten Free

Cheers & Chocolate


Prep time : 30 mins

Chill for 1 - 2 hours

Yield : 24 truffles



 • 8 ounces semi-sweet chocolate, roughly chopped

 • 1/2 cup heavy cream

 • 4 tablespoons Cellar 53 Independence Red Wine

 • 1/2 teaspoon pure vanilla extract

 • 1/4 teaspoon espresso powder

 • Small pinch of cayenne pepper (adds depth to flavor, not heat)

 • Cocoa powder, for dusting




Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium high,

just until it boils. Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar,

vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted.

(If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts

completely.) Cover bowl, then place it in refrigerator to set, 1 to 2 hours.


Line a baking sheet with parchment or wax paper and dust cocoa powder into a wide plate or pie dish.

With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, then it roll in cocoa powder. Place on baking sheet, then repeat with remaining chocolate.


Refrigerate truffles for 30 minutes to set. Serve slightly chilled or at room temperature.


(Credit: Original recipe from Well-Plated/Imperial Sugar)