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Raspberry Chocolate Aquafaba Mousse Pie [Vegan, Gluten-Free]

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Aquafaba, also known as the liquid that comes from a can of chickpeas, is pretty amazing. It can replace egg whites in baking, you can use it to make macarons, and it makes a fantastic mousse, like in this decadent pie. The crust is simply made of dates, cashews, and coconut, and then topped with a whipped chocolate aquafaba mousse. Top it with raspberries and dig in!

Raspberry Chocolate Aquafaba Mousse Pie [Vegan, Gluten-Free]

Ingredients

For the Crust:

  • 1/2 cup pitted dates
  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 1/2-1 tablespoon melted coconut oil

For the Chocolate Mousse:

  • 2/3 cup aquafaba (liquid from a can of chickpeas)
  • 1/4 cup sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 cup vegan 70 percent dark chocolate
  • 1/2 teaspoon raspberry extract
  • Fresh raspberries, for garnish

Preparation

To Make the Crust:

  1. Place the dates in a small bowl and cover with warm water. Allow to soak for about an hour. Drain, then add to the bowl of your food processor with the cashews and the coconut. Blend everything together, pulsing at first, but then turning up the speed, until it starts to clump together.
  2. With the motor running, slowly drizzle in the coconut oil, starting with 1/2 tablespoon. When the crust starts to clump up together and form a ball, you know it’s done. Add a little more coconut oil if it isn’t.
  3. Press the crust into the bottom of a 7-inch springform pan, and place in the refrigerator to set.

To Make the Mousse:

  1. Place the aquafaba in the bowl of your mixer and add the sugar and the cream of tartar. Begin mixing on low for about 2 minutes, then turn the speed up to medium for 2 minutes, and then finally turn it up to high and finish whipping until it achieves stiff peaks, about 4-6 minutes more.
  2. While the mousse is whipping, place a large bowl over a small pot on medium heat with a few inches of water in it and bring the water up to a boil. Turn down to a simmer, and add the chocolate into the bowl. Stir occasionally until the chocolate is entirely melted and smooth. Place aside to cool for about 5 minutes.
  3. Once the chocolate has cooled, add it and the raspberry extract to the whipped aquafaba and carefully fold it in until it’s all mixed.
  4. Pour the mousse on top of the prepared crust and smooth the top.
  5. Place back in the refrigerator to set for a few hours or overnight.

To Serve:

  1. Remove from the refrigerator about 30 minutes before serving. Run a warm knife around the inside of the springform pan to loosen. Remove the ring of the springform pan and cut into slices. Garnish with fresh raspberries and additional grated chocolate if desired.

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AUTHOR & RECIPE DETAILS


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Rebecca Coleman is a food and travel blogger based in Vancouver, BC, Canada, and describes herself as a "localvore with a wanderlust. She is the author of "Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)," which will be published in the spring of 2017. While solo parenting the world's greatest teenager, she teaches marketing at BCIT and UBC, has an unapologetic addiction to Americanos, and makes the best vegan "pulled pork" ever.


 

 



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