This is simple, amazingly easy, yummy pie to make. My beautiful friend, Ama, created this recipe to her family's taste, and it's a wonderful sweet, rich dessert.
Start by blending 1 cup dates, 1/2 cup dessicated coconut and 1 cup nuts of choice (I use walnuts, but walnuts can have a bitter taste. Try almonds or pecans to avoid this.) Blend until well mixed and crumby then press into a round cake tin. Refrigerate while you make the mousse.
Next, process 1 cup dates in a food processor until smooth.
Add 1/3 cup cocoa powder (Dutch processed produces a much nicer taste), 1 cup coconut cream (chilled) and 1 teaspoon vanilla. Blend until you have a creamy, smooth mousse. There will still be very small pieces of dates in the mousse, however, they are almost unnoticeable in the pie.
Pour the mousse over the base and refrigerate until set, or at least 30 minutes.
That's it! Simple, easy, sugar free and delicious!
Serve with fresh fruit and cream, if you choose.
And, after!
Chocolate Coconut Mousse Pie
Gluten Free and Vegan -- Serves 10
printable recipe
printable recipe
For the Base:
1 cup dates, Medjool or dried
1/2 cup dessicated coconut
1 cup nuts of choice (walnuts, pecans or almonds)
For the Filling:
For the Filling:
1 cup dates, Medjool or dried
1/3 cup Dutch processed cocoa
1 teaspoon pure vanilla extract
1 cup coconut cream, chilled
Method:
Start by blending 1 cup dates, 1/2 cup dessicated coconut and 1 cup nuts. Blend until well mixed and crumby then press into a round cake tin. Refrigerate while you make the mousse.
Next, process the remaining one cup of dates in the food processor until smooth. Add 1/3 cup cocoa powder, 1 cup coconut cream, and 1 teaspoon vanilla. Blend until you have a creamy, smooth mousse. There will still be very small pieces of dates in the mousse, however, they are almost unnoticeable in the pie.
Pour the mousse over the base and refrigerate until set, or at least 30 minutes.
This looks awesome! I'm going to give it a whirl!
ReplyDeleteI will have to pop over for a slice
ReplyDelete