This Chocolate Mousse & AB Pie came out so thick, rich and delicious you wouldn’t even believe how healthy it is! It’s #glutenfree #dairyfree AND #sugarfree. And of course #plantbased . Better yet it’s no bake! It was a Super Bowl hit! You wanted it so here’s the recipe!
TGW Chocolate Mousse & AB Pie
MOUSSE LAYER
1 full container Silken Tofu ( I used @365.wholefoods )
1 full bar @lilys_sweets bar of choice (I used dark chocolate almond)
5 tablespoons raw cacao (I use Moon Juice )
3 tablespoons sweetener (I like using @lakanto monkfruit)
optional: 1 tablespoon maca for hormone balance (I like the maca team)
CRUST
1 cup of a nut based granola (ie, only nuts, I used @highkeysnacks )
3 tablespoons sweetener (I prefer @sukrinusa brown sugar substitute for the crust)
2 tablespoons raw cacao
2 tablespoons coconut flour
I like adding a little pink salt to add that salty sweet flavor (opt)
ALMOND BUTTER LAYER
½ cup nut butter
1 tablespoon coconut oil
1 tablespoon sweetener (@lakanto or @sukrin from above)
Sprinkle of Himalayan pink salt (opt)
PREP CRUST
Finely pulverize all ingredients in @cuisinart or other food processer. Press firmly into an already oiled pan.
PREP MOUSSE
Melt full bar of chocolate. Add silken tofu to food processor. Blend. Add in melted chocolate, blend. Then add in dry ingredients and blend again. Spread mousse over nut crust. Refrigerate or quickly freeze about an hour until firm. That makes it easiest to spread the AB layer.
PREP NUT BUTTER LAYER just before you remove pie from fridge. I liked using the macadamia and coconut, blend from @artisana in this recipe (I love that its raw and it’s so delish!)
Soften the nut butter in microwave or over range, mix in coconut oil (this is what helps the AB layer “harden” on top). Add in sweetener, I used monkfruit. I like adding a little pink salt to add that salty sweet flavor. If it’s too thick thin it with a little nut milk. Spread over pie evenly.
Refrigerate pie at least 3 hours or until serving.
ENJOY!
