These little mini-pies have so much wow factor they are the perfect dessert for a special occasion. The fresh strawberries and creamy filling hide a sweet, surprise layer of strawberry preserves and everything is topped off with melted milk chocolate and a sprinkling of pink himalayan salt. Delicious!
Place goat cheese and cream cheese in a microwave safe bowl. Soften at half power for about two minutes until warmed and easy to stir. Add powdered sugar and vanilla extract and whisk to combine. Place mini graham cracker crusts onto a large plate or cookie sheet and add 2-3 teaspoons of strawberry preserves into each crust.
Spoon cream cheese, goat cheese mixture on top of the strawberry preserves, enough to cover the jam completely and fill the pie crust.
In another microwave safe bowl, place milk chocolate chips, white chocolate chips and coconut oil. Microwave on half power for about a minute or until melted and smooth. Add a dash of Pink Himalayan Salt and stir to combine. Rinse strawberries and pat dry. Slice each berry.
Arrange sliced strawberries on top of the cream cheese mixture. Use a small spoon to drizzle the melted chocolate on top of the strawberries then add a dash or two of the Pink Himalayan Salt to garnish. Be careful not to add too much salt, just one or two dashes will do it.
You can serve these right away or, if possible, refrigerate for at least an hour until the chocolate is set and the cream cheese filling is fully chilled.
Sprinkle several dashes of Pink Himalayan Salt on top of each pie.
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