I love, love, love to bake. Going gluten, dairy and egg free has created so many new challenges with baking that I’m slowly overcoming. Fortunately some of the tricks I’m learning are not only better for my food allergies, but healthier for my whole family too.
I first came across this recipe on Lillian’s Test Kitchen. I modified it slightly, and next time I’ll probably replace the rest of the agave syrup with raw honey (I replaced about half of it with maple syrup in this batch). In addition to not liking how processed agave is, I’m not a huge fan of the taste anymore. However, this pie came out amazing.
I was even more skeptical about using avocado in this recipe than I was the agave. Surprisingly you can’t even taste the avocado. It even fooled Zoë who won’t go near an avocado! It’s a great way to sneak some good avocado fats into your picky eater’s diet. I know if Zoë likes it, pretty much any picky eater will like it!
Even Brian liked it, and he’s very vocal when he doesn’t like my experiments in baking. By the way, he still doesn’t know that avocados were the main ingredient!
Chocolate Mousse Pie Recipe
- 1 ½ cups almond meal
- ¼ teaspoon baking soda
- ¼ teaspoon Real Salt
- ¼ cup grapeseed oil
- 1 tablespoon organic raw honey
- 1 teaspoon organic vanilla extract
- 4 ripe organic avocados
- 1 cup organic cocoa powder
- ½ cup organic grade B maple syrup
- ½ cup raw, organic agave syrup
- 1 tablespoon organic vanilla extract
- 1 cup organic strawberries, sliced thinly
Pie Crust Instructions
- Preheat oven to 325° F.
- Put the almond meal, salt and baking soda in a medium mixing bowl and combine.
- Put the grapeseed oil, honey and vanilla extract in a small bowl and mix together.
- Pour the wet ingredients into the bowl with the dry ingredients and combine.
- Put the dough into a 9 ½” pie or cheesecake pan and press to form crust.
- Bake the crust for about 10-15 minutes; it should be a nice golden brown.
- Set aside to cool completely.
- Put the avocados in a food processor and mix until they’re very creamy.
- Add the cocoa powder, maple syrup, agave syrup and vanilla extract and continue processing until it looks like chocolate pudding.
- Transfer the chocolate mousse to a bowl and refrigerate it for 30-60 minutes.
- After the crust is completely cooled, line it with the strawberries (it should be a thin layer to leave room for the mousse).
- Add the chocolate mousse to the pan and smooth out.
- Put the pie into the refrigerator and let it chill for about an hour.