Chocolate Mousse Pie on an Almond~Date Crust with Whipped Coconut Cream

Chocolate Mousse Pie on an Almond~Date Crust with Whipped Coconut Cream 

Important! Chill the can of coconut milk UPSIDE DOWN overnight in the refrigerator the day before you serve this pie. 

Pie Shell 
3/4 cup raw almonds 
1/4 cup raw walnuts 
1 cup medjool dates, pitted (about 10 dates) 
2 Tbsp unsweetened shredded coconut 
1/3 cup sorghum flour 

Chocolate Mousse Pie Filling 
14 oz. silken or firm tofu 
1 Tbsp natural, unsweetened (baking) cocoa powder 
2 Tbsp non-dairy milk 
1 1/2 tsp vanilla 
pinch salt 
1 1/2 cups dark chocolate chips (look for the lowest sugar added possible) 

Coconut Whipped Cream 
1 can (approx. 13.66 fl oz.) full fat coconut milk 
2 Tbsp pure maple syrup (more to taste) 
1 tsp vanilla 

To make the pie shell: Soak pitted dates in 1/2 cup warm water for 1 hour to soften. 
Pre-heat oven to 350 degrees. Place almonds and walnuts in a food processor and process until very fine. Add pitted dates with the soaking water and shredded coconut, process until well combined. Add sorghum flour and pulse until just combined. Press mixture into a deep dish pie plate, using a spatula to form the shell. Bake crust for 10-12 minutes. Do not overcook or brown. Let shell cool completely. 

To make chocolate mousse filling: Melt chocolate chips in a double boiler on the stove. Add with all other pie ingredients into a blender, blend until super smooth. Pour into prepared, cooled pie shell. Chill in the fridge. It will become firmer the longer it chills. (It’s more firm if you use firm tofu and more like a mousse if you use silken. Both are creamy and delicious!) 

To make coconut whipped cream: Place your mixing bowl and beaters in the freezer for 5 minutes. This really helps to keep the cream cold. Take the full-fat coconut milk out of the refrigerator. Turn right side up, and drain the milk out of the can. (Save for another use.) Scoop that lovely hardened coconut cream into your chilled bowl. Whip the cream until it begins to be fluffy. Add the pure maple syrup and vanilla extract and whip again. Taste for sweetness. Careful, taste only one spoonful, or you might not have enough to top your pie! Mmmmmmazing! I recommend only making the coconut whipped cream right before serving your pie as it can melt over time, even in the fridge. How about a dollop on that pumpkin or cherry pie... the possibilities are endless! Happy Healthy Holidays!!