Most Amazing Chocolate Cream Pie

You would never guess this cream pie is dairy-free, gluten-free, refined-sugar free, even oil-free! Some family members were engaging in a refined sugar free challenge this year and this amazing dessert evolved from some of our experiments.  I am not exaggerating when I say this dessert is amazing.  I’ve made these up of 3 parts, but the beauty is they can be put together in any number of ways to suit your fancy.  Eat the mousse all by itself, use the chocolate to make another treat.  You be creative and let me know how it goes. I made these individual servings in a silicone muffin pan, but the big one is easiest and I found the easiest to make look as beautiful as it tastes.

This may appear long but comes together very quickly: Begin soaking dates and walnuts for chocolate mousse. Make chocolate crust and while it bakes, make the mousse.  Melt your chocolate and add a layer of chocolatey goodness between the crust and the moose. Refrigerate and keep your family away until the appointed hour!

My Blendtec Twister Jar is perfect for this.  You may need to stop and scrape the sides down with another blender or food processor.

This is rich, so we kept the pieces skinny and enjoyed it for two days!

Print Recipe

The Most Amazing Chocolate Cream Pie

Servings

servings

Ingredients

Chocolate Crust

• 3/4 C rolled oats
• 3 TBSP roasted almonds I just toasted raw ones in my toaster oven
• 1/4 -1/3 C coconut sugar depending on how much of a dark chocolate flavor you like
• 1/8 tsp salt
• 2 TBSP cocoa powder
• 1/4 cup almond butter

Chocolate Mousse

• 1 1/4 C walnuts
• 1 C pitted deglet noor dates (probably any dates will work but this is what I use)
• 1 1/4 C water
• 1/4 C cocoa powder
• 1 tsp vanilla
• 1/8 tsp salt

Refined Sugar-free Chocolate

• 2 oz unsweetened chocolate (2 squares)
• 1/4 cup maple syrup 2 oz
• 1/8 tsp mint extract optional

Servings servings Ingredients Chocolate Crust 3/4 C rolled oats 3 TBSP roasted almonds I just toasted raw ones in my toaster oven 1/4 -1/3 C coconut sugar depending on how much of a dark chocolate flavor you like 1/8 tsp salt 2 TBSP cocoa powder 1/4 cup almond butter Chocolate Mousse 1 1/4 C walnuts 1 C pitted deglet noor dates (probably any dates will work but this is what I use) 1 1/4 C water 1/4 C cocoa powder 1 tsp vanilla 1/8 tsp salt Refined Sugar-free Chocolate 2 oz unsweetened chocolate (2 squares) 1/4 cup maple syrup 2 oz 1/8 tsp mint extract optional

Instructions

Chocolate Crust

1. [Begin soaking dates and walnuts for mousse before making crust] Preheat oven to 350. Pulse all ingredients but almond butter in blender or food processor until a fine powder remains. Taste and adjust coconut sugar/cocoa powder if desired. Add almond butter and pulse until a crumbly mixture forms. Add a teaspoon or two of additional almond butter – mixture should be crumbly but hold together when pressed. Set aside 1 TBSP mixture for topping and press the rest into 8 inch pie plate or 1 TBSP each in silicon muffin tray. Bake for 7 minutes and let cool.

Chocolate Mousse

1. Soak walnuts and dates in water for 30 minutes or more. Add to high speed blender or food processor with remaining ingredients and process until very smooth. My twister jar on my Blendtec is perfect for this, but I usually run it several times to make sure it is smooth. If you are having trouble getting it to blend, add a tablespoon or two of water.

[Mint] Chocolate

1. Before melting chocolate, place a sheet of parchment paper on a plate to make some chocolate pieces for garnish.
2. In a double boiler (or just make your own with a small pot over another small pot of boiling water), melt chocolate and maple syrup, stirring constantly until smooth and combined. Add extract if using after everything is melted and pour 1-2 TBSP chocolate mixture on parchment and remaining over bottom of pie crust. Spread both in an even layer and place pie crust in refrigerator and parchment plate in freezer.
3. Once chocolate has set up, chop chocolate on parchment to small pieces. Pour mousse filling into pie crust and garnish with reserved crust crumbs and chopped chocolate. Refrigerate until serving.

Recipe Notes

If you are not part of the no sugar challenge you can just melt good chocolate!