I am not one for baked goods, usually opting for a little dark chocolate when I need a dessert, but with so many children-focused families in my practice these days, I had to do a little experimenting.
This chocolate mousse is one of a kind, and so is the crust. No nuts. Not seeds. No soy. No gluten. But oh-so… FLAVOR-FUL. You ready?
1/2 cup coconut flour
1/4 tsp xantham
1/4 tsp baking soda
1/4 tsp sea salt
3/4 cup baked sweet potato, mashed
1/2 cup coconut cream
1 tbsp raw coconut oil, (or raw coconut butter)
2 tbsp maple syrup, grade b
1 tsp pure vanilla extract
Chocolate Mousse Filling
3/4 cup raw cacao
2 tsp liquid stevia (I used Trader Joe’s)
2 heaping cups mashed avocado
1/2 cup water
Preheat oven to 375 degrees. Place a whole sweet potato on a cookie sheet and bake for 30-45 minutes, or until just tender. Time will vary depending on size of potato.
Mix dry ingredients in a small mixing bowl, and coconut cream, vanilla, maple syrup and coconut oil in another. Use a whisk or fork to breakdown coconut oil, which will stand hard at room temperature.
Remove sweet potato from oven, and cut a slit down the middle, allowing it to cool. Scrape away skin, and measure out 3/4 cup sweet potato. Add sweet potato to dry ingredients and use hands to combine. Pour in wet ingredients and continue to knead away at the mixture until it becomes a “dough”.
Liberally grease the insides of your deep cake dish with coconut oil to prevent the crust from sticking. Use hands to press the dough into the bottom of the pan, and then press it into the sides of the deep dish. Crust should be about a quarter- inch thick.
Bake crust for 18 minutes, or until crust is dry and firm. Set aside to cool.
As crust is cooling, combine water, and avocado into your high-speed blender, or food processor, and begin to slowly blend until avocado is thick and without lumps. Add cacao powder and blend until smooth. Add stevia slowly, adding more to taste.
Make sure crust easily comes out of pan, using a knife to ease it out of pan and onto a cookie sheet, lined with parchment paper. Scoop mixture into pie crust and use a spoon to smooth out. Place in the freezer for 30 minutes but do not freeze. If you freeze, allow to thaw before slicing and serving.
Slice and enjoy immediately.
It is true.
It is that good.