Chocolate mousse pie with the works

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This post was created in partnership with Bob's Red Mill.


This recipe originally started out as caramel apple pie bars but once they came out of the oven and I cut into them, I realized how awful they were going to be to photograph because BEIGE ALL OVER. The bars tasted delicious but, sadly, that’s only half of the equation around these parts because if I can’t make it look attractive (we’re watching a new show and they use attractive to describe all that looks appealing and IT’S GROWING ON ME) (Escape to the Continent, if you’re wondering), it’s probably not going to appear in this space. So instead of beige pie bars I made an actual pie (that looks a lot like a tart but chocolate mousse tart doesn’t roll off the tongue quite the same sooo). A chocolate mousse pie topped with bananas and almond butter drizzle and coconut whipped cream and shaved chocolate, to be exact. I know it’s the holiday season and bananas aren’t the sexiest ingredient this time of year but I’m a year-round banana lover. If you’re not, you can definitely omit them but I wouldn’t recommend it because they add a really lovely texture to this pie thang.

If you couldn’t tell from how often I use them, my favorite things from Bob’s Red Mill are the oat products (oat flour, rolled oats, etc.) and nut-based flours (almond flour, paleo baking flour, etc.). I love baking with these kinds of ingredients because they’re ingredients I feel really good about putting into my body - but I especially love baking with them right now because they leave me feeling satisfied at 9PM instead of downstairs, rummaging through our freezer for freezer fries. Don’t get me wrong, “late night” eating is one of my favorite pastimes but my ulcer returned about a month ago (turns out it actually never completely healed) and, as a result, I’ve got to stop eating by 7PM. Which means I more than welcome ending the day with desserts that are made with ingredients that will keep me feeling full (SUP BOB’S) instead of ones that leave me desperately searching for fries at 9PM.

So this pie that looks like a tart. It has a lot of components but I promise it’s super easy to whip up. You can make the crust, coconut whipped cream, and almond butter drizzle a few days in advance and then make the chocolate mousse and assemble everything when you’re ready. If you’d prefer to go the deconstructed route you can do that, too. Just bake the crust on a baking sheet, like you would granola, and assemble everything in jars.

I’ll be back next week with my 2018 Gift List which is basically just a bunch of very affordable stuff I already own that I think certain people in your life (like the plant killer and the serial furniture rearranger) might benefit from having in their lives, too. <3

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Notes: If you want to use another nut flour in place of the almond flour, knock yourself out. Same goes for the almond butter (pecan would be delicious). For the mousse, you can use 1/2 cup of almondmilk for a more dense mousse/a pie that maintains its structural integrity at room temperature or you can use 3/4 cup for a lighter mousse that will make for a pie that is on the soft side (not too soft, it just doesn’t cut as clean as the version made with 1/2 cup).

This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).

CHOCOLATE MOUSSE PIE WITH THE WORKS

Nutty crust
1 cup (104g) Bob’s Red Mill
whole grain oat flour
1 cup (102g) Bob’s Red Mill
super-fine almond flour
1/2 teaspoon (2g) fine sea salt
1/4 cup (45g) unrefined coconut oil
, melted (but not hot)
2 tablespoons (30g) creamy almond butter
2 tablespoons (30g) pure maple syrup

Almond butter drizzle
1/4 cup (60g) creamy almond butter
1 tablespoon (15g) pure maple syrup
2 tablespoons (24g) refined coconut oil
, melted (but not hot)
Pinch of fine sea salt
Pinch of vanilla bean powder

Mousse
6 ounces unsweetened chocolate
, roughly chopped
1/2 cup (140-145g) pure maple syrup
1/2-3/4 cup unsweetened almondmilk (see notes above)
Pinch of fine sea salt

You’ll also need
2-3 ripe bananas, sliced
Coconut whipped cream
Unsweetened chocolate
, shaved

Preheat oven to 325˚F. Lightly grease an 8-9″ removable-bottom tart pan and line the bottom with parchment paper; set aside. In a large mixing bowl, whisk together the oat flour, almond flour, and salt. Create a well in the center and pour in the coconut oil, almond butter, and pure maple syrup; mix to combined. Firmly press the mixture into the prepared tart pan, making sure to work the dough up the sides. Prick the bottom of the crust with a fork then chill in the freezer for 20 minutes (this will ensure the crust keeps its shape while baking). Bake at 325˚F for 16-18 minutes then transfer to a wire rack to cool completely. Once cool, cover with plastic (heads up: the crust needs to stay in the pan) and store in the refrigerator or freezer until you’re ready to assemble the pie. Crust will keep in the refrigerator for up to one week and in the freezer for up to one month (wrapped in three layers of plastic to prevent freezer burn).

Prep the almond butter drizzle by combining the almond butter, coconut oil, maple syrup, salt, and vanilla bean powder in a small jar; whisk until smooth. Cover with a lid and store at room temperature until ready to use. If necessary, it will keep in the refrigerator for up to one month (you can return the drizzle to a liquid state by placing the jar in a hot water bath).

A few hours before you’re ready to assemble the pie, make the mousse. Add the chocolate to a double boiler set over medium heat. Once melted, stir in the maple syrup followed by the almondmilk and salt. (Depending on the temperature of your milk, the chocolate may seize; no worries, just keep it on the heat and it will melt back down.) Remove the double boiler insert and place it over a bowl filled with ice cubes. Using a hand mixer (or immersion blender) on medium-low speed, beat the mixture for 3-5 minutes. During this time it's going to get super bubbly and then fine lines will start to appear. Once the bubbles have mostly diminished and all you can see are lines, pour the mousse into the pie shell then tap it on the counter to release any trapped air bubbles. Chill the pie for 1-2 hours, or until firm.

To finish the pie, top with sliced bananas, almond butter drizzle, coconut whipped cream, and shaved chocolate. Assembled pie will keep for as long as the bananas are good; 1-2 days.

Yield: 8 slices


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