The Best Chocolate Mousse Pie with Primal Kitchen!

Do you know what?? My blog is 10 years old this year! As they say, “I blinked,” and my blog was all grown up. And yet I can’t seem to find a Chocolate Mousse Pie in any of my cookbooks, or here on the blog, which is crazy in my world! Ten years and NO Chocolate Mousse Pie shared anywhere? From someone SO pie obsessed that she put an entire pie chapter in her last cookbook! Mind blown 🙂

But I guess I saved the best for last, for my 10 year blogiversary, because this is the BEST Chocolate Mousse Pie ever!!! Like, stop whatever you’re doing right now, and make this pie! You’re going to flip!

So there are TWO things I have to mention about this pie. No, THREE I think. Yes, three. The first is how healthy this pie is you guys! You can see how lightly sweetened it is, and how it’s full of good fat from the coconut cream, and healing protein thanks to my friends, Primal Kitchen, and their awesome collagen peptides (use code SPUNKY10 to get 10% off your order)! But the crust also has me pretty excited, because of the tiger nut flour, that’s the second thing!

Tiger nut flour is my new favorite flour I think. It’s lower in carbs than the ever popular cassava flour, or any of the other starches like tapioca or arrowroot. Plus it has such a great texture, kinda similar to coconut flour, and the taste is so yummy! It doesn’t taste like anything I’ve ever had before, but I guess I’d have to say it’s a slightly nutty flavor. Only get this!! Tiger nuts aren’t nuts, they’re roots! Finally, tiger nuts are a resistant starch that promotes the growth of good bacteria in your gut!

And now I’ve forgotten the third point I wanted to make… Oh yes, this pie is so fast and easy to make! Even the mock Oreo cookie crust! Well, it’s easy for you anyway, now that I’ve made it half a dozen times to get the recipe just right for you 🙂 Now go, RUN, make the best Chocolate Mousse Pie ever!

The Best Chocolate Mousse Pie!

nut-free, egg-free, dairy-free, grain-free, paleo, lightly sweetened

Mock Oreo Cookie Crust

3/4 cup organic tiger nut flour (this is nut-free, despite the name, see paragraph above)
1/4 cup organic fair trade cocoa powder
1/4 cup maple syrup powder
1/4 teaspoon fine sea salt
1/3 cup sustainably sourced palm shortening

1. Set the oven to 350F.
2. Add the tiger nut flour, cocoa powder, maple syrup powder, and salt to a mixing bowl and combine.
3. Using a silicone spatula, press the palm shortening into the flour mixture until completely combined.
4. Line the bottom only of a 7″ springform pan with unbleached parchment paper, then press the cookie crust across the bottom. (Note: I don’t know if this crust would stick to a glass pie dish, I haven’t tested it. The little springform pan is just so pretty that I had to use it! I use this pan for most of my pies and I get so many compliments!)
5. Bake for 10 minutes, then allow to cool.

Chocolate Mousse Filling

2 & 1/2 cups coconut cream*, use divided
3/4 cup (4.5 oz) dairy-free, organic, fairly traded, dark chocolate chips
1/4 cup maple syrup powder
1/8 teaspoon fine sea salt
1/4 cup collagen peptides (use code SPUNKY10 to get 10% off your order)

*To get 2 & 1/2 cups of coconut cream: Refrigerate 3 cans of FULL FAT coconut milk or canned coconut cream overnight. Open the lids and remove the cream that has separated from the water, until you have 2 & 1/2 cups worth. Discard the water.

1. Add 2 cups of coconut cream to a mixing bowl and allow to come to room temperature. (If you skip this step, and the cream is solid, then you will have to heat the cream in order to blend it into the ganache below.)
2. In a small saucepan with a spout, bring 1/2 cup coconut cream to a simmer over low heat. Be careful not to let it boil over.
3. Add the chocolate, maple syrup powder, and salt to a small bowl, then pour the scalding milk over top.
4. Use a silicone spatula to stir the melting chocolate and sugar into the coconut milk, until you have ganache.
5. Transfer the ganache to the mixing bowl with the coconut cream. Add the collagen peptides then stir until completely smooth.
6. Pour the filling over the crust and refrigerate overnight to set.
7. Heat a butter knife under hot water then run the knife between the wall of the pan and the mousse. Remove the springform pan and place the pie on a plate to serve. Garnish with chocolate if desired.

Serves 8

♥, Kelly

Note: This post was sponsored by Primal Kitchen, however the opinions are my own.