Chocolate mousse pie...two ways!

This month is 'super healthy month' why the chocolate?

Baked mousse pie with gooey centre

Three reasons:

1- I actually made this pie over Christmas but ran out of time to post it. (See the christmas props!)
2- This pie filling is super low in fat so perfect after a period of over indulgence in fat laden foods
3- I did say i'd throw a few sweets in here and there...this is your first offering!

The inspiration for this recipe original came from here. I kept the recipe for the pie filling largely the same and created my own oat crust which I really love. I also then went further still and tried a baked option, this was so that I had more versatility in how I presented the pie and its crust....the unbaked veraion was tricky to remove from the dish (my fault for using a dish without a removable bottom to help 'poke' it up) and would have been impossible if the crust did not cover the sides as well, whereas with the baked version even though the crust is used as a base only the sealed baked sides are still easy to remove from the its still lovely and gooey inside. 

Take your pick or use mini pie dishes (like I did) and try both options with the one recipe! You can also team this filling with your own favourite pie crust if you prefer.   Add any toppings you fancy...I opted for hazelnut chunks for the baked version as these were nicely roasted as the pie baked, and then I added some coconut flakes for the un-baked version.

Un-baked chocolate coconut pie

Recipe: Chocolate mousse pie

Ingredients- pie filling:

1/3 cup agave and 1/2 tsp stevia
1/4 cup cocoa powder
1/4 cup cornflour (cornstarch for non-UK readers)
1/3 cup cooked mashed potato (regular white potato)
2 cups soy milk (or other non-dairy of choice)
3 tbs almond flour
pinch salt
1 tsp vanilla extract
1 tsp balsamic vinegar
1 tsp nutritional yeast extract (optional for a slightly more 'buttery' flavour
toppings of choice

Ingredients- oat crust:

1 cup coarse oat flour (I ground my own)
1/2 cup almond or cashew nut butter
3tbs brown rice syrup (its thicker than agave and better suited)
3 tbs chia or flax
1 tsp vanilla extract


Blend all of the pie filling ingredients together to achieve a smooth 'batter'. Transfer to a sauce pan and bring to boil and then simmer for a minute until the mixture just thickens. 

Allow to cool and thicken further, stir occasionally to prevent a skin forming on the surface. This filing can be used 'raw' or baked.

Meanwhile, whilst the mixture cools make the crust by mixing all the ingredients in a food processor so that they are well mixed and begin to form a ball, the mixture should be quite tacky.

Crumble the mixture evenly into a pie dish and press firmly to fill the base and edges as desired.

Pre-bake the pie crust for 10 mins if baking the filling also, or bake for 20 mins until golden if filling with raw mousse. For the baked mousse pie, fill and bake for a further 10 minutes until the edges are sealed.

For more healthy pies, tarts and crumbles check out the collection!

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
jo hodsonComment