Chocolate Espresso Mousse Pie Recipe

This simple recipe for chocolate mousse pie is lower in fat than traditional versions and combines the complementing flavors of semi-sweet chocolate, ginger, vanilla and coffee.

Ingredients

• 1 3/4 cups

  ginger snap cookies

• 1 tablespoon

  light brown sugar

• Pinch

  Celtic sea salt

• 1/4 cup

  refined coconut oil

• One 12-ounce box

  drained extra firm silken tofu

• 2 tablespoons

  agave nectar

• 1 teaspoon

  vanilla bean paste

• 1 teaspoon

  coffee extract

• Pinch

  Celtic sea salt

• 12 ounces

  semi-sweet baking chocolate

Directions

Preheat oven to 350 degrees Fahrenheit (180 or 175 degrees Celsius).

Grind ginger snap cookies in a food processor or blender until a fine crumb has been reached.

Add brown sugar and salt and slowly pulse coconut oil in until mixture comes together.

Press into a 10 inch pie pan and bake for 8-10 minutes in preheated oven.

Allow crust to cool while preparing mousse.

Place tofu, agave nectar, vanilla bean paste, coffee extract and salt in a blender.

Melt chocolate in microwave or over a double boiler.

Add warm, melted chocolate to blender and blend on high until a smooth, silky consistency has been reached.

Pour or pipe mousse into pie crust, cover with plastic wrap and refrigerate for at least 1 hour and forty minutes before eating.