Looking for a delectable Valentine’s Day dessert that you can share with your loved ones or have all by yourself?
Treat yourself to this Vegan Keto Chocolate Mousse Pie with Hazelnut Brownie Crust, topped with berries and raw cacao nibs for extra crunch and flavor.
The pie ticks all the boxes: it’s gluten free, grain free, dairy free, sugar free ánd no-bake so you don’t even need an oven to make it. The hazelnut brownie crust only has 4 ingredients and it is topped with a silky smooth chocolate pudding that you can whip up in just 5 minutes with a powerful high-speed blender.
The base of the chocolate pudding is avocado, a rich source of omega-9 fats (important for heart health) and fiber (great to support gut health and feel satisfied for longer). Choose avocados that are nice and ripe. Those are a lot creamier and richer in flavor.
For a variety on the recipe, replace the vegan chocolate pudding with whipped coconut cream or thick coconut yogurt, two vegan options that work wonderfully well with the berries and chocolate crust.
To create a deep chocolate flavor, I love using raw cacao. Not only is it a great source of magnesium and theobromine (energy boost!), but it’s also said to increase the production of ‘happy’ hormones such as serotonin and dopamine. Raw cacao is also packed with antioxidants that will help you to get glowing skin. It was originally used by the Aztecs and Mayas during spiritual rituals, and introduced into Europe by the Spanish conquistadores. Some say it might even work as a libido-boosting aphrodisiac…
What’s your favorite chocolate: white, milk or dark? I love my chocolate extra dark, 90% cacao or higher.
A piece of good dark chocolate a day keeps the mind happy ;-)
Enjoy this epic chocolate mousse pie, for Valentine’s Day or any time of the year!
Love,
Julie
PS: are you allergic to avocado? No worries, I’ve added an alternative (also vegan) in the tips down below. :)
Vegan Keto Chocolate Mousse Pie with Hazelnut Brownie Crust
DIRECTIONS:
- For the crust: mix the ALL GOOD keto granola (or see tips for an alternative) with the coconut oil in a food processor until finely ground. Add keto sweetener and cacao powder to taste, together with a little water (as much as needed for binding). You’ll know the dough is ready when it comes together into a ball. Taste and add extra keto sweetener and/or cacao, if desired.
- Line the bottom of the springform pan with baking paper and grease the sides with a generous amount of coconut oil so the crust doesn’t stick.
- Put the dough in the springform pan and press it firmly and evenly into the bottom and part way up the sides of the pan.
- Place the crust in the freezer while you make the chocolate pudding.
- For the filling: mix the pitted avocados with the nut milk, cacao, keto sweetener, nut butter, MCT oil and sea salt (both optional) until smooth in a powerful high-speed blender. Start with 1 cup of nut milk and add more as needed.
- Taste and flavor with extra cacao and keto sweetener if needed, depending on the ripeness and flavor of the avocados.
- Take the spring form pan out of the freezer and pour the chocolate pudding on top of the crust. Chill in the refrigerator (or the freezer) for at least 2 hours until the pie is firm enough to cut.
- If desired, garnish with berries and roughly chopped cacao nibs. I love it with whipped coconut cream too (see tips in this vegan chocolate pudding recipe).
JULIE’S TIPS & TRICKS:
- Ripe avocados and a powerful blender are essential for a silky smooth chocolate pudding. The last thing you want is chunks of avocado in the filling! ;-)
- Are you allergic to avocado but would you still love to make vegan chocolate pudding as a filling for this pie? Replace the avocados with 600 g silken tofu (available in organic shops) and the almond milk with 1 cup unsweetened coconut cream (like Amaizin coconut whipping cream, also in organic shops or online). Flavor to taste with cacao and keto sweetener.
- I used Biotona raw cacao powder and nibs, available in organic shops throughout Europe.
Now I would love to hear from you!
Do you find it hard to resist sweet desserts and sugary snacks?
Would you love more sugar free keto dessert recipes on the blog and/or tips on how to beat sugar cravings?
Let me know by leaving a comment down below.
Nutritional value (per slice, without toppings)
Carbohydrates 5.4 g (without polyols from keto sweetener), Protein 7.8 g, Fats 30.7 g, Calories 335 kcal
Nutritional value (per slice, with toppings)
Carbohydrates 5.7 g (without polyols from keto sweetener), Protein 7.9 g, Fats 31.6 g, Calories 350 kcal
