Another sinfully decadent chocolate dessert, without the loads of sugar.  Imagine that.  The three friends who sampled this one raved about it.  This recipe (#49) is gluten-free and low in refined sugar.  If you want to keep it 100% refined sugar-free, skip the ganache topping.  The dessert will still be DELICIOUS.  The mousse filling is made with protein packed Greek yogurt.  The texture is light and creamy, which makes this a dangerous one.  Its easy to eat more than one slice.  Like a box of Girl Scout Thin Mints, it has a way of disappearing quickly.  What can offer some peace of mind is that fact that the ingredients are far healthier and lighter than those of a typical chocolate mousse pie.  Enjoy this tasty treat!

Ingredients

Crust

1.5 cup of crushed hazelnuts (you can either do this yourself with a food processor or purchase them already crushed in the baking aisle at the grocery store)

4 tablespoons of cocoa powder

4 tablespoons of coconut oil, melted

4 tablespoons of honey

Mousse filling

1 cup of heavy whipping cream

1.5 cup of Greek yogurt

4-5 tablespoons of honey

2 teaspoons of vanilla extract

1/2 cup of cocoa powder

Ganache top

3.5 ounces of good quality chocolate, melted in the microwave

1 cup (ish) of coconut milk (the kind in a can, with a solid layer on top and a clear, water layer underneath.  Just use the solid, creamy layer.  Discard the water on the bottom).

1. For the crust, mix all four ingredients together in a medium sized bowl until a coarse meal forms.  Press into the bottom of either an 8 or 9 inch round spring foam pan, or a regular cake pan.  Set aside.
2. For the filling, in a medium size bowl, beat the heavy whipping cream with an electric blender on medium speed until stiff peaks form.  This will take roughly 7 minutes.
3. Once the whipped cream has formed, stop beating.  Do not over beat.
4. Fold the Greek yogurt into the whipped cream.
5. Mix in the honey and vanilla.
6. Stir in the cocoa powder last.  Taste the well mixed filling.  If you feel its needed, add 1 or 2 more tablespoons of honey.  If not, the filling is ready to go.
7. Pour the mousse filling onto the crust in the cake pan.  Set aside while you prepare the final step.
8. For the ganache, melt the chocolate in a new bowl in the microwave.  Stir the coconut milk into the melted chocolate.
9. Pour the ganache on top of the mousse pie.
10. Put the entire finished pie into the fridge to chill and set.  I recommend a minimum of three hours.  Overnight is fine too.

Slice and enjoy.  Man, oh man, did I love eating this one during the weekend!!!  So easy to make and a major crowd pleaser.  You can enjoy this one without all the guilt you would over a usual mousse cake.

The pie can be stored in an airtight container in the fridge for 4-5 days.  I recommend serving it chilled.  At room temperature, it will begin to melt a bit.