Chocolate Mousse Pie: grain & dairy free.
2 cups almond flour, or any nut four
1/4 cup coconut sugar
1/4 tsp salt
2 Tbsp coconut oil, melted
8 oz. semi-sweet or dark chocolate
2 cans coconut milk, chilled
3 Tbsp honey
1 1/2 tsp vanilla extract
pinch of salt
Preheat oven to 350˚
Combine flour, sugar and salt in a medium bowl. Add oil, making sure it’s at room temperature before stirring in egg. Press dough into a pie dish.
Bake 12-15 mins. until golden brown.
While pie crust bakes, prepare mousse. In a double boiler melt chocolate, reserving a small square for garnish. Stir 1 egg and 2 egg yolks into melted chocolate. In a separate bowl whip egg whites to a stiff peak. Fold egg whites into the chocolate mixture.
Drain any liquid from the chilled coconut milk, so only the cream is left. Whip coconut milk, honey and vanilla, until thick and fluffy. Fold 2 cups of whipped cream into the chocolate mixture. Set remaining whipped cream aside for topping.
Let pie crust cool completely before filling with mousse. Top pie with whipped cream, adjusting the sweetness if desired by adding more honey. Shave reserved chocolate and sprinkle on top.
Chill until ready to serve.