These individual Chocolate Mousse Pies are a combination of my favorite pie crust, made in dessert dishes and then filled with Chocolate Mousse courtesy of Healthy Indulgences. Not only are these little pies healthy and indulgent, they are dairy-free, gluten-free and sugar-free, with built-in portion control. Go ahead and eat the whole pie!
Unsweetened chocolate is at the core of this recipe. You can use regular Baker's brand however, it is processed on the same equipment as dairy and soy. Non-organic chocolate has a higher pesticide residue as well. There are some higher quality alternatives but finding them at your local grocer may be difficult. If chocolate quality is important to you I recommend Sunspire Fair Trade Organic Baking Bar or Dagoba Organic Unsweetened Baking Chocolate. You can find these at your local food co-op or Whole Foods.
The base of these mini pies is a combination almond and hazelnut flour crust. This is my go to combo for anything that calls for a crust. I seldom add any sweetener to the crust and sometimes I even add a pinch of salt. I love how the nutty taste balances out the sweet taste, whether in this recipe, my pumpkin pie recipe or even a cheesecake (working on one made with goat cheese). I recently started adding an egg to the crust recipe as it holds together better. Typically nut crusts can be a little crumbly, which is fine with me, but when it comes to presentation it can get a little messy. Let's make these beauties, shall we?!
Basic Nut Crust
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 8
Ingredients
- 1 c. Unblanched Almond Flour
- 1/2 c. Bob’s Red Mill Hazelnut Flour
- 1/4 c. Nutiva Organic Coconut Oil
- 1 Large Organic Cage-Free Egg
- Pinch of Celtic Sea Salt
Directions
- With a fork or pastry cutter, mix oil with nut flour, egg and salt until you have a sticky ball.
- With fingers, pat crust into bottom and halfway up the sides of 9 inch pie plate or separate evenly between 8 individual baking dishes.
- Prick the base of crust with a fork a few times.
- Bake at 350°F for 15 minutes or until lightly brown.
- Must be completely cool before filling.
The crust will be a little “bubbly” but it settles down when it cools. It will appear lightly brown but may also appear a little “doughy”. This is exactly what you want. It will firm up and hold together. While you are waiting for the crust to cool, go ahead and make the chocolate mousse. I refrigerate the mousse and let it firm up a little before filling the pies. It “fills” the pies better that way.
Recipe by Healthy Indulgences
Prep Time: 10 minutes
Chill Time: 60 Minutes
Serves: 8
Ingredients
- 1/2 c. Hot Decaf Coffee
- 3/4 c. Native Forest Unsweetened Organic Coconut Milk
- 3 tsp. Vanilla Extract
- 7 oz. Unsweetened Chocolate, Finely Chopped
- 4 Large Organic Cage-Free Eggs, Room Temperature
- 1/4 c. Nutiva Organic Coconut Oil
- 1/4 tsp. NuNaturals Pure White Stevia Extract Powder
- 1/4 c. Erythritol
- 1 Nut Crust
Directions
- Place all ingredients (except crust) into high-speed blender, with coffee being last, whiz on high for about 1 minute.
- Pour into large bowl and place in refrigerator for 60 minutes to firm.
- Enjoy the mousse as is or use it as a filling for Chocolate Mousse Pie.
To Make Chocolate Mousse Pies
Chill mousse for 30 minutes, then spoon into individual pie crusts. Refrigerate for an additional 30 minutes to set. This mousse is so rich, thick and indulgent, no whipped topping is necessary, but if you must, you can add some whipped coconut cream. Enjoy!
