Dairy Free Chocolate Mousse Pie Food

DAIRY-FREE CHOCOLATE MOUSSE PIE

Steps:

• Preheat your oven to 350°F.
• Process cookies in a food processor until crumb size. You should have about 1½ cups of cookie crumbs.
• Add the cocoa powder, tapioca starch, and xanthan gum and pulse to combine.
• Add the vanilla and gradually add the shortening, ½ tablespoon at a time, pulsing after each addition. Pulse until small pea size crumbles form.
• Press the mixture evenly into a 9-inch round pie pan. Bake for 8 minutes. Let it cool while you prepare the filling.
• In a blender or food processor, puree the tofu, sweetener, and salt (if using) until smooth.
• In a microwave-safe bowl, microwave the chocolate chips for 1 minute, and stir. Continue heating in 30 second intervals until the chocolate is just melted and smooth, whisking vigorously after each interval. Do not overheat. Whisk in the vanilla.
• Scrape the chocolate and vanilla into your blender of food processor with the tofu. Blend until smooth, stopping to scrape down the sides as needed.
• Scrape the filling into your cooled chocolate crust and even it out. Refrigerate the pie for at least 5 hours, until set. Optionally shave some dairy-free chocolate in curls over the pie before slicing and serving.

CHOCOLATE MOUSSE PIE (CAN BE MADE NON-DAIRY)

Steps:

• Melt chocolate in the top of a double boiler.
• Then, beat at high speed until smooth: the melted chocolate, margarine, eggs, and sugar.
• (at this point i place the mixture back on the double boiler and heat it because of the raw eggs, but i've heard that there is only a possibility of Salmonella with CRACKED eggs, otherwise there is no danger at all).
• In clean and dry mixer, whip non dairy whipping cream until soft peaks form according to package directions (it took me a quarter of the time that it said it would on the box).
• Put some of that whipped topping aside for the top of the pie.
• Gently combine the chocolate mixture with the whipped dessert and scoop into pie crust.
• Freeze for a bit (45 minutes?) to set the chocolate layer.
• Spread rest of whipped topping on top.
• For a softer consistency, like pudding, keep in fridge, or take out with time to defrost it before serving. for a richer denser consistency, keep in freezer till a few minutes before serving.
• YUM!

DAIRY-FREE CHOCOLATE COCONUT CREAM PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a food processor, pulse rolled oats until finely ground.
• Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
• Add melted coconut oil and maple syrup until combined.
• Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
• Poke the crust with a fork several times. Bake for 20 minutes.
• For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
• Pour mixture into the cooled crust and spread an even layer.
• Place in the refrigerator for 4 hours or overnight.
• For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
• Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
• Top with toasted coconut flakes.
• Enjoy!