CHOCOLATE BERRY MOUSSE PIE

14 Jun

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Friday funday whoot whoot! We are having a potluck at work tomorrow and this is what I’m bringing! I had to make this last night because I work till late tonight and I’m at it again bright and early the next morning, which wouldn’t give me time to make anything. Good thing this potluck is on my cheat day! Although everything would be eaten in moderation (yes everything!!) I definitely tasted this pie and it was so yummy and light I wanted to smash it all in my face πŸ˜‰

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Isn’t it fun to look at? I hope my co workers love it as much as I love them! πŸ™‚

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Recipe: modified from thehealthyfoodie.com

Crust:

1 1/2 cups brown rice flour
2 tbsp crushed pecans
2tbsp unsweetened shredded coconut
1 tbsp organic coconut oil
2 tbsp organic raw honey (melted)
1 tbsp organic blackstrap molasses
1/4 cup organic unsweetened apple sauce
1/4 tsp sea salt
1/4 tsp ground cinnamon

Chocolate mousse filling:

1 ripe organic avocado
2 cups organic unsweetened coconut cream (place 2 cans of full fat coconut milk in the refrigerator overnight and scoop out the cream from the top of the can)
3/4 cup raw cacao powder
1/4 cup organic pure maple syrup
2 tbsp organic raw honey (melted)
1/4 tsp sea salt
Pinch of cinnamon
A splash of organic pure vanilla extract

Chocolate drizzle:

1 tbsp organic raw honey (melted)
2 tbsp organic coconut oil
1 tbsp raw cacao powder

Topping:

A ton of berries! Whatever you prefer, go berry crazy πŸ™‚

Pre-heat oven to 350Β°F.

Mix all crust ingredients in bowl until a brown crumbly batter forms.

Transfer crust into a greased baking dish and mould crust until the bottom and the sides are covered (sides should be about an inch high).

Place crust in the oven and bake for 10 minutes or until golden brown.

Take crust out of the oven when ready and let it cool for 10 minutes.

Chocolate mousse filling:

Place all ingredients in a food processor or blender and purΓ©e until a fluffy mousse texture forms.

Pour mousse into the pie crust and spread it out until the entire crust is covered.

Topping:

Place your berries of choice on top of the mousse. Try to get them as close together as possible.

Chocolate drizzle:

Mix ingredients in a mug and drizzle chocolate on top of berries using a teaspoon.

Place the pie in the refrigerator for 2 hours or the freezer for 45 minutes for the chocolate mousse filling to set properly prior to serving.

Enjoy when ready! You can store this in the refrigerator or freezer, and it should keep for about 5 days.

4 Responses to “CHOCOLATE BERRY MOUSSE PIE”

  1. chefman316 June 14, 2013 at 5:57 pm #

    THAT LOOK SSOOOOO GOOD!!!!!

    • Valerie Azinge June 14, 2013 at 5:58 pm #

      Thank you my dear!! Much appreciated πŸ™‚

      • chefman316 June 14, 2013 at 6:03 pm #

        That’s one of those, eat it and call it a night kind of desserts lol

      • Valerie Azinge June 14, 2013 at 6:13 pm #

        Oh you know it πŸ˜‰

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