A couple of months ago I joined my local food coop and my grocery shopping has been totally revolutionized! I used to make a great effort to get the the farmer’s market but since there isn’t one super close to where I live I often found myself hauling heavy bags of groceries on the subway or ending up spending way more money than I intended at health food stores. Don’t get me wrong, I love a good health food store and I’m always up for trying fancy vegan specialty foods but sometimes you just want grocery shopping to be simple, right?
I’m absolutely in love with the coop because every item that is sold there has been selected because it’s responsibly produced. That means that just about everything is organic, doesn’t contain GMO’s, and is as locally-sourced as possible (and the few items that aren’t are labelled). Aside from saving money and enjoying higher quality ingredients the fun thing about the coop is that you aren’t always exactly sure what’s going to be there when you go shopping. The coop carries one brand of nut butters, Once Again, so when I went last week looking for creamy peanut butter (with a pie in mind) to find that they were all out I decide to get creative and try out sunflower seed butter.
Long story short, I intended to whip up a pie featuring peanut butter mousse but today I’m going to be sharing a different, equally dreamy dessert- Vegan Chocolate Fudge & Nut Butter Mousse Pie. Technically sunflower seeds butter doesn’t fall under the category of nut butter but it feels like an appropriate title because any kind of nut or seed butter will work wonderfully in this recipe (peanut, almond, cashew, tahini, etc.).
My favorite thing about this pie is the contrast in textures between the thick fudgey base and the creamy dreamy mousse filling. I topped the pie with a little Coconut Cashew Cream and added cacao nibs for crunch. It feels so decadent! The key to creating light and fluffy mousse is to use a can of full fat coconut milk and make sure to refrigerate it overnight so the cream separates from the liquid. I used my 6″ mini pie dish for this recipe which yields about 6 slices of pie. You can easily double the recipe to make a regular sized pie!
- ½ cup cashews, soaked at least 4 hours
- 4 dates, chopped
- 2 tbs cacao or cocoa powder
- 1-2 tsp agave
- 1 can full fat coconut milk, refrigerated overnight
- ¼ cup nut butter
- 1 tbs agave
- 1 tsp vanilla extract
- To prepare chocolate fudge layer, drain and rinse cashews. Combine in blender with dates, cocoa powder, agave and a dash of salt until roughy smooth, fudgey texture is reached. Spread out over bottom of pie dish.
- To prepare filling, open can and scoop out thick coconut cream, omitting the liquid. Blend coconut cream with nut butter, agave, vanilla extract and a dash of salt until completely smooth. Spread out over chocolate fudge layer.
- Allow pie to set in refrigerator for at least 1 hour before serving.