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!
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
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
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).
- 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.
- 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.
- Once the whipped cream has formed, stop beating. Do not over beat.
- Fold the Greek yogurt into the whipped cream.
- Mix in the honey and vanilla.
- 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.
- Pour the mousse filling onto the crust in the cake pan. Set aside while you prepare the final step.
- For the ganache, melt the chocolate in a new bowl in the microwave. Stir the coconut milk into the melted chocolate.
- Pour the ganache on top of the mousse pie.
- 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.