Chocolate Almond Butter Mousse Pie

• Vegan
• Gluten free

• Produce

  • 2 tbsp Cacao powder
  • 10 Medjool dates

• Refrigerated

  • 2 tbsp Almond milk, unsweetened

• Canned Goods

  • 1 Coconut milk, full-fat canned refrigerated

• Condiments

  • 1 cup Almond butter
  • 4 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Chocolate chips
  • 1 Sea salt

• Nuts & Seeds

  • 1 1/2 cups Almonds, raw
  • 1 1/2 cups Pecans, raw

• Liquids

  • 1 Water

Found on mywholefoodlife.com

Description

Ingredients

• 1 1/2 cups raw almonds
• 1 1/2 cups raw pecans
• 10 Medjool dates , pits removed
• Water if needed
• 1 cup almond butter
• 1/2 cup chocolate chips
• 2 T cacao powder
• 2 T unsweetened almond milk (or milk of choice)
• 4 T maple syrup , divided
• 1 full-fat canned coconut milk , refrigerated overnight)
• sea salt (optional)

Directions

• In a food processor , combine the almonds, pecans and dates. Blend until the mixture comes together. You may need to add a few drops of water to make it stick. Once you have a sticky mixture, press it into a greased pie plate . Place in the fridge to set while you make the filling.
• In a small sauce pan , heat the almond butter, chocolate chips, cacao powder, 2 T maple syrup and almond milk. Stir until the chips are melted and everything is well mixed. Set aside.
• Open the can of refrigerated coconut milk and scoop the fatty white part out into a mixing bowl with the other 2 T maple syrup . You can save the remaining water for smoothies.
• Using the whipping attachment on your mixer , whip the into a cream. Once it looks creamy, you can gently fold the chocolate mixture until everything is mixed together well.
• Pour the finished mixture into the crust and place back in the fridge to set. It should set in about 1 hour.