5-ingredient Chocolate Mousse Pie
Cook Time15 mins
Total Time2 hrs 35 mins
- 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.
Calories: 207kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 441mg | Fiber: 6g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg