Double Dark Chocolate Mousse Pie (Vegan, Healthy) |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is amazing. Seriously, I am in love with this pie. It is so creamy, chocolatey and for a chocolate pie rather good for you. YUM!, but Ive made some changes. Ingredients:
14 dates, soaked in hot water for 15 minutes (reserve some of their water) |
8 caramel cookies (lotus brand, speculoos) |
12 butter cookies |
32 g cornstarch |
2 tablespoons cocoa powder |
2 cups almond milk |
1 pinch salt |
1/2 teaspoon cinnamon |
3/4 teaspoon vanilla extract |
50 g extra dark chocolate (make sure it is vegan if that is a concern) |
1 cup silken tofu |
1 1/2 tablespoons almond meal |
1 teaspoon hot water |
1 tablespoon instant mocha-flavored coffee powder (optional, but yummy) |
1 tablespoon potato starch |
dark chocolate shavings |
Directions:
1. First prepare your crust by pulsing dates, about 1 tbs or so of their soaking water and the cookies in a food processor until nicely combined. You might need to add a tad more water to get it to bind properly.
2. Press into a lightly oiled or paper-lined standard pie plate.
3. Next prepare your filling by combining cornstarch, cocoa powder, almond milk, salt, cinnamon and vanilla in a pot. Bring to a boil stirring often with a wire whisk. Cook until thickened (about 3-5 minutes), then stir in tofu and dark chocolate as well as the almond meal and hot water.
4. When chocolate has melted, blend until totally smooth (I used an immersion blender).
5. Stir in mocha powder if using and potato starch.
6. Pour into your crust and bake in the preheated oven at 350°F/175° C for 30 minutes. Make sure to cover after 14 minutes if getting too dark on top. Let cool at room temperature.
7. Garnish with chocolate shavings if using.
8. Chill in the fridge at least 3 hours before serving, but serve at room temperature.
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