I made this pie for Thanksgiving and it was definitely the favorite out of the 4 desserts that I made. I was excited to include a dessert that was rich, sweet, and also somewhat healthy. The chocolate mousse is made from cacao, coconut milk, maple syrup, and ripe avocados, which gives it that rich smooth texture. Picking high quality cacao is a must! This recipe used Sun Potions Anandamide, which also contains some fun adaptogens like Ashwaganda, Maca, Tocos, Reishi, and more.
The crust is made of homemade graham crackers. This recipe is from https://www.darngoodveggies.com/gluten-free-vegan-graham-crackers/. I made these ahead of time. If you don’t have time to make the graham crackers from scratch just find a clean cookie at your local health food store! Avoid cookies that have processed oils or soy in it.
A serving a homemade whipped cream on time makes this pie heaven. Give this one a try!
For the Chocolate Mousse:
· 2 Ripe Avocados
· ½ cup High Quality Cacao Powder
· 1 can coconut milk
· 3-4 tablespoons pure maple syrup
INSTRUCTIONS
Place all ingredients in a high-speed blender and mix until well combined and smooth. Place in the refrigerator while you make the crust.
For the Crust:
**Recipe for homemade graham crackers above**
· 1 ½ cups fine ground graham crackers, 9-11 cookies
· ¼ cup coconut sugar
· 6 tablespoons melted coconut oil or ghee
INSTRUCTIONS
1. Finely crush graham crackers in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.
2. In a large bowl, combine graham cracker crumbs and sugar, mixing with a fork.
3. Drizzle melted coconut oil or ghee over the crumbs and stir with a fork until crumbs are evenly moistened.
4. Press mixture into a 9-inch pie dish using the bottom of a measuring cup or glass. You may need to use your fingers to press the sides until compact.
Chill in the refrigerator for 2 hours before filling. Once the piecrust is set pour the chocolate mouse in the crust. Top with roasted nuts or topping of choice and let chill in the refrigerator overnight.
** Crust recipe adapted from House of Nash