Recipe: Chocolate Mousse Pie

Ingredients

Preheat the oven to 350°F.
Combine the tiger nut flour, cocoa powder, maple syrup powder, and salt in a mixing bowl.
Press the palm shortening into the flour mixture until fully combined.
Line the bottom of a 7" springform pan with parchment paper and press the crust mixture into the bottom.
Bake the crust for 10 minutes and allow it to cool.
In a mixing bowl, let 2 cups of coconut cream come to room temperature.
In a saucepan, bring ½ cup of coconut cream to a simmer, then pour it over the chocolate, maple syrup powder, and salt in a bowl to create ganache.
Mix the ganache with the room temperature coconut cream and stir in the collagen peptides until smooth.
Pour the mousse filling over the cooled crust and refrigerate overnight to set.
Run a knife around the edge of the pan and remove the springform. Serve as desired.

Servings

Calories

250

Total fat

18g

Total carbohydrates

20g

Total protein

Sodium

100mg

Cholesterol

0mg