Non-GMO Recipe: Raw Chocolate Mousse Pie

Admit it, you’re whipped. Chocolate mousse gets you every time, especially when it’s layered onto a crunchy cookie crust and served chilled as a pie. With this raw creation, it’s OK to be weak. Heavy cream, eggs and other traditional mousse makings are left out of the mix, replaced by healthier vegan ingredients.

Recipe: Raw Chocolate Mousse Pie

Ingredients

Crust

1/2 cup + 2 Tbsp. almonds
2 Tbsp. hemp seeds
2 Tbsp. flax seed meal
1-1/2 Tbsp. cocoa powder
3/4 cup coconut flakes
1/8 tsp. salt
8 dates
1-1/2 tsp. vanilla extract
2 Tbsp. maple syrup
1 Tbsp. almond milk

Caramel layer

1 cup dates
2 Tbsp. almond butter
2 Tbsp. coconut oil
1/2 cup almond milk
1/4 tsp. sea salt

Chocolate mousse layer

1/2 cup coconut milk
2/3 cup chocolate chips
2 Tbsp. almond butter
2 Tbsp. coconut oil
2 tsp. vanilla extract
1/4 cup maple syrup

Directions:

  1. In a food processor, combine almonds, seeds, cocoa, dates, 1/4 cup coconut flakes and salt; pulse until dates are fully blended.
  2. Add remaining coconut flakes, vanilla, maple, almond milk and process until a dough is formed.
  3. Press dough into pie pan and press down evenly to create crust,
  4. In food processor, combine all caramel layer ingredients; pulse into a smooth puree. Blend until dates are well mixed. Spread mixture over crust.
  5. Lightly heat coconut milk and pour immediately into a bowl. Mix in chocolate chips and whisk until melted. Add in remaining ingredients and continue to whisk until all ingredients are well blended.
  6. Pour chocolate mousse over caramel layer.
  7. Freeze pie for two to three hours before serving.

Andrew Davis

Head Chef at Millennial Kitchen
Andrew Davis is a 20-something millennial and pop culture enthusiast who enjoys juicing, playing tennis and promoting overall health and wellness.

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About Andrew Davis

Andrew Davis is a 20-something millennial and pop culture enthusiast who enjoys juicing, playing tennis and promoting overall health and wellness.

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