Salted Caramel Chocolate Mousse Pie

You guys. YOU GUYS. This, this right here is insane. Will you believe me if I tell you that this dessert here is both gluten free and vegan? I've made a vegan chocolate mousse plenty of times (check out the original recipe here) but decided we needed to have a salted caramel pie version - which, as I've learned is pretty fantastic for a party. So vegans, and non-vegans rejoice, because you're going to love this one.

I love making crusts for pies out of nuts and dates. Not only does it provide a saltiness to a dessert, which I absolutely love, but it also sneaks in protein and good fats from the nuts. This one, I also added hemp hearts because I love the earthy nutty texture and flavor.

Blend together all of the crust ingredients in a food processor - which honestly takes only 2-3 minutes before it starts to clump together and form a dough. I love to use a spring form pan for this particular recipe, because it holds it all together but makes it easier to remove from the pan when you're ready to serve. You absolutely could also just prepare this in a regular pie pan if that is what you have. Pre-heat your oven to 350 degrees, and once the dough is ready, press into the pan and bake for about 10 minutes until the edges become slightly browned. Remove from the oven and allow to completely cool before assembling.

The caramel, is a little more nutty of a caramel because I use almond butter as the base. My favorite dairy free caramel is also used in my homemade samoas recipe - which you obviouslyyyy should check out as well. In a microwave safe bowl, combine all the ingredients and microwave 30 seconds at a time for about 1-2 minutes. Give it a good whisk and then place in the refrigerator for about 20 minutes to cool and also this stage will allow the caramel to thicken.

I usually wait until that 20 minutes is over to get the crust and caramel completely cool before I start the mousse (see the pattern hear, the hardest part of this recipe is just waiting for it to be cooled!) Once ready, combine all the mousse ingredients except for the mousse in a food processor and pulse a few times. Then turn on the food processor and slowly pour in the almond milk until completely combined, about 2-3 minutes. It'll be thick and smooth when it's done.

The final step is assembling the pie together. Layer the caramel first - if its too thin, place the entire thing into the freezer for 5-10 minutes to allow it to harden so you can spread the mousse. Then pour your mousse on top of the caramel and evenly spread with a spatula. Allow the whole thing to set in the refrigerator for at least an hour before serving. Top with fresh fruit or a dash of powdered sugar.

Salted Caramel Chocolate Mousse Pie (V/GF)

Prep Time: 20 minutes to make components, at least 1 hour to firm up in the fridge.

Cook Time: 10 minutes for the crust

Ingredients

Crust

• 1 cup walnuts

• 1 cup almonds

• 1 cup pitted dates

• 1 teaspoon salt

• 2 tablespoons hemp hearts

• 1 tablespoon maple syrup

"Salted Caramel"

• 1/3 cup vegan butter or ghee

• 1/3 cup maple syrup

• 1/2 cup almond butter

• 1/2 teaspoon vanilla

• 1 teaspoon salt

Chocolate Mousse

• 3 avocados

• 6 tablespoons cacao powder

• 1 teaspoon vanilla

• 1 cup melted Enjoy Life Chocolate

• 3/4 cup almond milk

• 1 teaspoon salt

Directions

1. Pre-heat oven to 350 degrees.

2. In a food processor, combine all crust ingredients and pulse until a dough forms (2-3 minutes)

3. Evenly press into a greased spring form pan and bake for 10 minutes until edges are slightly browned. Allow to cool completely.

4. In a small microwavable safe bowl, combine all ingredients of the salted caramel - melt in the microwave at 30 second increments, and stirring in between every set. Should be completely melted after 1-2 minutes. Place bowl into fridge to cool, this will also allow it thicken. About 20 minutes.

5. To make the mousse - combine all ingredients other than the almond milk and pulse a few times. Once slightly combined, turn on the food processor and slowly pour the almond milk in. Allow it to mix for 2-3 minutes. The mousse will be thick!

6. Time to assemble. Pour in caramel and spread evenly along edge of crust. If its a little too thin, place it in the freezer for 5-10 minutes to make it easier to spread on the mousse. Then spread mousse evenly with a spatula on top.

7. Keep in the fridge until ready to serve - at least an hour. Top with fruit or a little powdered sugar.

xx

Rita