Mini Chocolate Raspberry Pie

These cute little pies are simple enough for an every day dessert, yet elegant enough to serve after a decadent holiday dinner. Feel free to garnish yours with chopped nuts, toasted coconut or whipped cream.

For the crust:
1-1/2c Thrive 6 Grain Pancake Mix
3T Thrive Butter Powder
3T Thrive Sugar (white or brown)
1/2t Ground Cinnamon
1/2c Water

Grease a 12 cup muffin tin. Combine ingredients and mix until a soft dough forms (if your dough is too dry, add additional water one tablespoon at a time until it is moist). Drop the dough by heaping tablespoon fulls into each cup your muffin tin. Grease your fingers, then gently press the dough onto the bottom and up the sides of each cup to form the crust. Set aside.

For the filling:
2c Thrive Brownie Mix
1/2c Milk
1/2c Thrive FD Raspberries, rehydrated

Garnish: whipped cream, chopped nuts, and/or toasted coconut (optional)

Combine the brownie mix and milk until smooth, then fill each crust with the batter. Place one or two rehydrated raspberries on top of each. Bake in preheated oven for 16-20 minutes or until crust is golden brown. Cool before garnishing.