5-ingredient Chocolate Mousse Pie
- 70 g. | ½ cup Almonds raw, unsalted
- 7 Dates pitted
- 2½ Bananas large, ripe
- 120 g. | ½ cup Almond butter `
- 50 g. | ½ cup Cocoa powder
- Preheat the oven to 257°F/125°C and line a baking sheet with parchment paper.
- Put the almonds on the baking sheet and roast them for about 10 to 15 minutes or until they’re fragrant.
- Meanwhile, cover the dates with water in a small bowl and let them sit for about 10 minutes. Drain the dates after soaking and make sure no water is left.
- Add the dates and almonds to a food processor and blend into a chunky mixture.
- Use a deep pie dish or a Pyrex bowl and add the almond crust mixture. Press it down firmly into a ¼-inch (1 cm) thick layer on the bottom of the pie dish to create a deep dish pie crust.
- Clean the food processor first, put in mixers, add 2 bananas, almond butter, and cocoa powder. Mix into a smooth and airy mousse and add more cocoa powder to stiffen up the mousse if that’s preferred.
- Scoop the chocolate mousse with the help of spatula on top of the pie crust and even it out to fill up the pie dish.
- Cut the leftover half of a banana into slices and use those to cover the top of the pie.
- Cover the pie and put it in the fridge for 2 hours to let the chocolate mousse firm up before serving.
- Carefully, cut the pie loose around the edges of the pie dish, serve cold with the optional toppings and enjoy!
- Store the pie in the fridge, using an airtight container and consume within 3 days. Store the pie in the freezer, for a maximum of 30 days and thaw at room temperature.
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