Delicious Chocolate Mousse Pie - DF/Vegan/Gluten Free
- Wendy Petersen
- Apr 3, 2018
- 1 min read
Updated: Apr 6, 2018
This was an absolute winner for our Easter Sunday dessert. Designed by Mother and Daughter team @thefitlondoner.
Rich dark chocolate mousse on a light biscuit crumb. So easy to make - just whizz together for a dessert to impress your friends! 450 calories for a large slice (45C, 23F, 9P) (1/8th cake).
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Recipe:
Base:
1.5 packs Sainsbury Free From Digestives (Gluten Free)
1 tbsp coconut oil
1 tbsp maple syrup
40ml Alpro Coconut Almond Milk
Topping:
350g dark chocolate, melted
500g silken tofu
4 tbsp seedless raspberry jam
4.5 tbsp brandy
Method:
Blitz the base ingredients together in a food processor until it starts to clump together. Press down into a greased (with coconut oil) 7 inch high sided cake tin. Bake in the oven (160C) for 15 minutes. Leave to cool.
Once the base is cool, whizz up the topping ingredients in a food processor and add to the melted chocolate. Fold carefully and pour into the tin. Level the topping, cover with clingfilm and place in the fridge to set for a few hours or overnight.
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