Raspberry Chocolate Mousse Pie for Valentine’s Day #Vegan #GlutenFree
I’m not sure where the first month of the year went, but here we are, staring down the barrel of the shortest month of the year. And smack-dab in the middle of that month is the most love-ly-est day of the year: Valentine’s Day.
I should probably state for the record that I’m not the biggest V-day person. I think you should love and appreciate your partner year-round, not just in the middle of February. I have been accused, in the past, of trying to make the person I’m dating fat, in fact, because I tend to show my feelings with baked goods.
If you, too, are a fan of showing your feelings using baked goods, then I have two recipes for you this week that will be just the ticket.
Today’s, the first, is a vegan Valentine’s Day recipe, that also happens to be gluten-free, as well. Later in the week, I’ll share a non-vegan, non-gluten free recipe involving strawberries and Nutella and pie. Because those three things need to be in the sweetest menage et tois of all time (look–it’s Valentine’s Day, I’m taking license).
This recipe is also mostly raw, if you don’t count melting the chocolate, and to be honest, there’s some debate on the internet about that, so it may, in fact, also qualify as raw.
The crust is simply made of dates, cashews and coconut, and then topped with a whipped Aquafaba mousse. It’s really quite amazing, and I challenge you to feed it to anyone, vegan or no.
The most important ingredient is the love you put in.
Ugh. Sorry. It’s a good thing V-day only comes once a year. I promise to be back to my cynical self soon.
Raspberry Chocolate Mousse Pie #vegan #glutenfree
Ingredients for the Crust
- 1/2 cup pitted dates
- 1/2 cup cashews
- 1/2 cup coconut flakes
- 1/2-1 tbsp melted coconut oil
Ingredients for the Chocolate Mousse
- 2/3 cup aquafaba
- 1/4 cup sugar
- 1/8 tsp cream of tartar
- 1/2 cup good quality, 70% dark chocolate
- 1/2 tsp raspberry extract
- fresh raspberries for garnish
To make the crust: place the dates in a small bowl and cover with warm water. Allow to soak for about and hour. Drain, then add to the bowl of your food processor with the cashews and the coconut. Whiz everything together, pulsing at first, but then turning up the speed, until it starts to clump together.
With the motor running, slowly drizzle in the coconut oil, starting with 1/2 tbsp. When the crust starts to clump up together and form a ball, you know it’s done. Add a little more coconut oil if it isn’t.
Press the crust into the bottom of a 7″ springform pan, and place in the fridge to set.
To make the mousse: place the aquafaba in the bowl of your mixer, and add the sugar and the cream of tartar. Begin mixing on low for about 2 minutes, then turn the speed up to medium for 2 minutes, and then finally turn it up to high and finish whipping until it achieves stiff peaks, about 4-6 minutes more.
While the mousse is whipping, place a large bowl over a small pot on medium heat with a few inches of water in it, and bring the water up to a boil. Turn down to a simmer, and add the chocolate into the bowl. Stir occasionally until the chocolate is entirely melted and smooth. Place aside to cool for about 5 minutes.
Once the chocolate has cooled, add it and the raspberry extract to the whipped aquafaba, and carefully fold it in until it’s all mixed.
Pour the mousse on top of the prepared crust and smooth the top.
Place back in the fridge to set for a few hours or overnight.
To serve, remove from the fridge about 1/2 hr before serving. Run a warm knife around the inside of the springform pan to loosen. Remove the ring of the springform pan and cut into slices. Garnish with fresh raspberries and additional grated chocolate if desired.