Have you ever had that one kitchen appliance, utensil or piece of bakeware that you’ve never used? My mini spring form pan has been staring at me for months now, begging to be used, and I’ve finally come up with a simple, delicious recipe for it!
This is a no-bake, rich and decadent, not-too-sweet chocolate peanut butter mousse pie!! It’s packed with protein, fiber and healthy fats and is completely healthy. Each layer of the pie contains only a few all-natural ingredients blended together, and I have to say, I think the crust is my favorite part!! This pie is gluten free and vegan!
Use a mini springform pan (4 inches in diameter)
For the Crust, you will need:
1/8 cup shelled pistachios
3-4 soaked, pitted medjool dates
1 tbsp unpopped amaranth
Crust Directions:
Pit and soak your dates in hot water for about 10 minutes so they soften up.
Pop the TBSP of amaranth
Heat a large sauce pan that has a lid over high heat so the bottom becomes extremely hot. You’ll know the pan is hot enough when a few drops of water dance around the bottom. Turn the heat down to medium-high for a minute, then, using one tablespoon at a time, pour your amaranth into the pan and immediately cover with the lid. Shake the amaranth around the pan, and it will begin to pop. It’s important that you pour the amaranth into a bowl as soon as it finishes popping, because it will start to burn if you leave it in the pan.
Shell your pistachios
Place the dates, popped amaranth and pistachios in your food processor and process until a thick paste forms.
Press the mixture into the bottom of your springform pan so the crust reaches the edges evenly.
Place in your freezer while you make the mousses.
For the Peanut Butter Mousse, you will need:
3-4 ounces soft tofu
1 tsp natural peanut butter
1 tbsp peanut flour
1/4 tsp psyllium husks
1 tsp sweetener of choice (coconut sugar, stevia, etc)
For the Chocolate Mousse, you will need:
3-4 ounces soft tofu
1 tbsp raw cacao powder
1/2 tsp psyllium husks
1 tsp sweetener of choice
Direction for the mousses:
Starting with the peanut butter mousse, place all ingredients in your food processor and process until combined.
Scrape down the sides of the processor until everything is incorporated.
Spoon the mousse into the springform pan, and spread evenly to coat the crust.
Place back in your freezer while you make the chocolate mousse.
For the chocolate mousse, place all ingredients in your food processor and process until combined.
Scrape down the sides until everything is incorporated.
Spoon the mousse into the springform pan and spread to evenly coat the peanut butter mousse.
Place in your freezer for about 5 hours or overnight to set.
To serve, remove from the freezer and let thaw for an hour or so, then cut and dig in!!
Enjoy! 🙂
