No Bake Mud Pies (THM S)

I grew up with a mama who was in the kitchen, making the yummiest of treats on a very regular basis.  Mud pies where my absolute favorite of all her loving creations!!!

She used the standard mud pie recipe from decades ago that everyone used and still uses today.  I crave those little monsters regularly however they have 2 cups of sugar and 3 cups of instant oats.   WOW!!!!! Definitely NOT Trim Healthy Mama approved. (learn more about THM here) I set my mind to make them last night as I was discussing them with my challenge group leaders from my Facebook group (learn more about The Challenge Group here).  We were all talking about how we could get them THMified, so much of the thanks for this recipe goes to girls Sarah and Melissa…gotta love a good brainstorming session huh ladies? lol ♥

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You can really make this recipe your own by changing up the nuts and seeds I’ve used and replacing them with what you’d love in there.  Just keep the same measured amounts.

I chose to use almond slivers, pepitas & sunflower seeds as I love them, and they’re really affordable, nutritious and easily accessible.  So play away and come up with your perfect mud pie!

** As these have oats in them limit your serving size to no more than 1 of a 12,  or 2 of a 24 batch to fit within the Satisfying Fuel (S Fuel – high fat, lower carb) of Trim Healthy Mama.

 

Ingredients:

6 Tbsp Super Sweet Blend – OR – 3/4 cup Gentle Sweet Blend  – OR – 2 cups of Erythritol (Buy here)

1/2 cup Unsweetened Almond Milk

1/2 cup Butter – OR – Coconut Oil (I use coconut oil)

5 Tbsp Cocoa Powder

1/2 tsp Caramel Extract – OR – Vanilla Extract (I used Caramel)

1/2 tsp Mineral Salt (Pink Himalayan Salt) (Buy here)

1 cup Unsweetened Coconut Flakes (finely grated)

1 cup Old Fashioned Oats (Large Flake oats) Find Gluten Free Oats in the USA here  –  Find Gluten Free Oats in Canada here

** If you’re very carb sensitive you can reduce the oats to 1/2 cup.

3/4 cup Almond Slivers

1/2 cup Pepitas (the green insides of a pumpkin seed)(USA Buy here – CAD Buy here)

1/2 cup Sunflower Seeds

Instructions:

  1. Add sweetener, almond milk, butter or coconut oil, cocoa powder, extract, and salt to a medium sized pot.
  2. Stir ingredients well and bring to a boil over high heat.
  3. Let the sauce boil for a close to 1 minute, stir well the whole time. (this will burn very easily if left unattended)
  4. Remove from heat once sauce has thickened a bit.
  5. Add the remaining ingredients: coconut flakes, oats, almond slivers, pepitas, and sunflower seeds.
  6. Stir really well to make sure everything is well coated.
  7. Line a baking sheet with parchment (or foil)
  8. Scoop 1/4 cup amounts (I used this Large scoop) onto your lined pan. (Canadian Link here)
  9. You can flatten them if you’d like.
  10. You can let them set up on your counter or your freezer.  I’ve done both and they both work brilliantly.  Counter takes about 45 mins to set, the freezer takes 15 mins to set.
  11. Serve & Enjoy

With Love,Chrissy ♥

 

 

Serves 1 from a batch of 12 - OR - 2 from a batch of 24

No Bake Mud Pies (THM S)
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Recipe Image

Ingredients

Credit: www.chrissybenoitinlove.com

6 Tbsp Super Sweet Blend – OR – 3/4 Gentle Sweet Blend - OR - 2 cups of Erythritol

1/2 cup Unsweetened Almond Milk

1/2 cup Butter – OR – Coconut Oil (I use coconut oil)

5 Tbsp Cocoa Powder

1/2 tsp Caramel Extract – OR – Vanilla Extract (I used Caramel)

1/2 tsp Mineral Salt (Pink Himalayan Salt)

1 cup Unsweetened Coconut Flakes (finely grated)

1 cup Old Fashioned Oats (Large Flake oats)

** If you’re very carb sensitive you can reduce the oats to 1/2 cup.

3/4 cup Almond Slivers

1/2 cup Pepitas (the green insides of a pumpkin seed)

1/2 cup Sunflower Seeds

Instructions

  1. Add sweetener, almond milk, butter or coconut oil, cocoa powder, extract, and Salt to a medium sized pot.
  2. Stir ingredients well and bring to a boil over high heat.
  3. Let the sauce boil for a close to 1 minute, stir well the whole time. (this will burn very easily if left unattended)
  4. Remove from heat once sauce has thickened a bit.
  5. Add the remaining ingredients: coconut flakes, oats, almond slivers, pepitas, and sunflower seeds.
  6. Stir really well to make sure everything is well coated.
  7. Line a baking sheet with parchment (or foil)
  8. Scoop 1/4 cup amounts onto your lined pan.
  9. You can flatten them if you’d like.
  10. You can let them set up on your counter or your freezer. I’ve done both and they both work brilliantly. Counter takes about 45 mins to set, the freezer takes 15 mins to set.
  11. Serve & Enjoy
Recipe Type: THM S, low carb, sugar free, dairy free option, gluten free
7.6.6
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http://chrissybenoitinlove.com/index.php/2016/07/20/mud-pies-thm-s/

20 thoughts on “No Bake Mud Pies (THM S)

  1. heavenly! Thanks for not making this with peanut butter- many do. Those pesky allergies! I need to leave out the almonds as well. Double pepitas all around! I expect to make these this weekend and share at a potluck. Thanks!
    1. What a great idea!! Have fun with all the different seed possibilities!
  2. Christy, can I buy Pepita's at a store?? Never heard of them!! Thanks for the recipe!
    1. Yes they also go by pumpkin seeds, but they are the green insides of the seed.
  3. The amount of Sunflower Seeds is 1/2C, yes? the recipe states 1/2 Sunflower Seeds, want to be sure before I make them - they look yummy!!! thanks for all your great THM recipes and the wonderful challenges you inspire us on!
  4. Can this survive the summer heat? Planning to make some for camping trip to Sunshine Coast.
  5. Can you use crunchy peanut butter instead of all the extras? My guys don't like seeds or coconut.
  6. Hi what if the only part of oats that doesn't give you problems is oat fiber? do you think i could just use that? Thank you!

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