Chocolate Mousse Pie (Dairy free, Grain Free, Nut Free) (Edit recipe)

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A Chocolate Pie with a filling that is perfectly smooth and chocolatey! The lightly sweetened crust is a perfect complement to the sweet chocolate filling and is grain free and nut free!

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PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

20

Serves: 8

Ingredients

12 whole Medjool Dates, soaked in hot water
3 Tbsp Coconut Oil, melted
0.25 tsp Sea Salt
1 cup Coconut, Shredded, Let's Do Organic brand
0.75 cup Grain-Free Cereal, Unsweetened - Lovebird, coarsely crushed
2 tsp Gelatin, Unflavored
2 Tbsp Water
2 cups Coconut Milk, in divided portions
0.25 cup Cacao Powder, Raw, use carob for AIP
0.25 tsp Sea Salt
0.25 cup Maple Syrup, Pure
1 tsp Pure Madagascar Vanilla Extract - Vanilla Bean Kings, or vanilla powder
0.25 cup Grain-Free Cereal, Unsweetened - Lovebird, coarsely powdered
2 Tbsp Tigernut Flour
0.125 tsp Coconut Oil
0.25 tsp Pure Madagascar Vanilla Extract - Vanilla Bean Kings
1 Tbsp Cacao Powder, Raw
1 tsp Coconut Oil
1 tsp Honey - Shannon Farms
0.125 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Crust:
Add the dates, coconut oil and salt to a food processor and process till you get a cohesive mass.
Transfer this mixture to a large mixing bowl and add the shredded coconut and the cereal (coarsely powdered). Using your hands mix together well. Take a springform pan (Between 6 and 7 inches dia) and press this mixture firmly to the bottom of the pan. Depending upon the size of the pan, you will have some going to the sides of the pan too. Place this pan in a freezer for at least 30 minutes to set.
To make the filling:
Mix the gelatin with the water and let it sit for 5 mins.
Heat 1 cup of coconut milk along with the raw cacao (or carob),maple syrup, salt and vanilla. Heat on low heat stirring constantly until all the cacao (or carob) is dissolved in the milk.
Next add the 'bloomed' gelatin to this mixture and continue stirring slowly until all the gelatin is completely dissolved. Make sure there are no lumps. Turn the heat off and add the remaining 1 cup of coconut milk and mix well. Let the mixture cool for 5 mins before adding to the crust.
Take the pan with the crust from the freezer and pour the filling mixture into the pan. Carefully place the pan in the refrigerator (not freezer) for at least 4 hours to set.
For the crumble Topping:
Take a small bowl and mix all the topping ingredients together. Use your hands to form a crumbly topping. Keep aside until serving.
Serving the Pie:
Take the pie from the refrigerator and run a knife around the edges of the pan to loosen up the pie. Carefully push the base of the springform upwards to get the pie out. Place on a serving dish and sprinkle the crumble topping on top!
For the chocolate drizzle:
Mix all ingredients together in a cup and drizzle over the topping and the pie.

Notes

If you don't have access to Lovebird cereal, you can omit it from the crust and the topping. The crust will still hold up.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	363
Fat:	24 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	299 mg
Fiber:	6 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.