Chocolate Mousse PIE! (And it's gluten-free too!)

There are two things in this world that are hard for a girl to say "no" to. One, is chocolate. The other... something a bit more sinful. I will keep this post about the first... Chocolate. It seems to be on my mind a lot lately.

So, without further ado, I introduce my latest creation...



Yes, you are seeing correctly. That is Chocolate Mousse PIE! It's gluten-free too, so go ahead and try it!

Sadly, I haven't figured out how to make a gluten/dairy/sugar/calorie free pie yet, but if I do, I will DEFINITELY post it here.

Now, what was I saying again?



Oh yes... Chocolate Mousse Pie... MMMMM!

I started with the pie crust. I remembered reading something about making a crust out of nuts... peanuts? Almonds? CASHEWS! That's what it was! Talk about delicious! I love cashews.

I found a recipe, (that I must admit I haven't tried in its entirety, but that looks delicious none the same) on a blog by Russell James, who is a renowned "RAW Chef." His food looks amazing, and you can find his recipe for cashew crust here. I recommend looking through his assortment of delicious foods to inspire your own creative process in the kitchen.

Now, I am not a "RAW FOODIE" like some people out there, but I do believe that SOME, if not MOST foods should be raw. It's kind of one of those "NEW LEAF" things I'm trying to turn over.

Anyway, I took that cashew crust of his and put a little spin on it. My own version will begin...

Now.

PIE CRUST

1 1/2- 2 Cups Raw Cashews
2 Tablespoons Raw Agave Nectar (or honey depending on taste preference)
1/4 Cup Butter (softened)
2 teaspoons vanilla extract (to make it gluten-free, use one without carmel color)
1/4 teaspoon salt
2 teaspoons lemon juice (optional- I didn't have any, so I didn't use it)

Process in a high powered blender or food processor, all cashews in to a flour. (It will be crumbly). Empty in to a mixing bowl. Add all other ingredients and mix well with a fork. Press (with a spoon or clean fingers) in to a pie plate, making sure there are no spots where the pie plate is peaking through the bottom. Put in freezer to allow to set up.

Now, for the filling, you can refer to a recipe I posted earlier for Homemade Chocolate Mousse, or you can continue reading below.

PIE FILLING

12 oz Chocolate of your choice (I prefer DARK chocolate, but it's up to you)
4 eggs at room temperature
1 teaspoon vanilla extract (again, gluten-free)
Pinch of salt
8 oz HOT Rooibos tea in Orange Spice (Use ANY herbal tea that sounds good to you)

Blend in a high powered blender, the chocolate, eggs, vanilla and salt, until smooth.

Add to the blender the HOT tea that you prepared ahead of time, and blend for another minute.

Pour the chocolate mixture in to the prepared pie crust, and place in freezer for about an hour or two. Remove pie from the freezer and place in the refrigerator until you are ready to serve.





This passed the husband test.




Slice, eat, enjoy!

With Love,
Suz