Double Dark Chocolate Mousse Pie (Vegan, Healthy)

Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

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! The original comes from Kathy's amazing blog (http://kblog.lunchboxbunch.com/2009/11/double-dark-chocolate-mousse-pie.html), but Ive made some changes.

Ingredients Nutrition

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.