Gluten-free Chocolate Raspberry Mousse Pie {Dairy-free}

Gluten-free Chocolate Raspberry Mousse Pie {Dairy-free}: It is very important that your can of coconut cream be chilled completely, so be sure to put it in the fridge the day before you want to make this. It needs to chill at least 12 hours.

Prep Time45 minutes

Cook Time8 minutes

Additional Time1 hour

Total Time1 hour 53 minutes

Ingredients Gluten-free Chocolate Raspberry Mousse Pie {Dairy-free}

Cookie Crust

• 1 box (6.3 oz) Enjoy Life Foods Double Chocolate Crunchy Cookies
• 2 Tbsp. brown sugar
• 1/3 cup melted coconut oil or favorite allergy friendly oil

Raspberry Mousse

• 12 oz. bag frozen unsweetened raspberries
• 1/2 cup sugar
• 1/4 cup cold water
• 1 teaspoon unflavored gelatin powder (not a whole envelope)
• 1 tsp. pure vanilla extract
• 1 can (14 oz.) Coconut Cream (not coconut milk, not light)

Chocolate decorations

• 4 oz. (about 3.4 cup) Enjoy Life Foods Chocolate Mega Chunks
• 1 tsp. organic vegetable shortening or coconut oil

Instructions Gluten-free Chocolate Raspberry Mousse Pie {Dairy-free}

1. Before starting: be sure your sealed can of coconut cream has chilled for at least 12 hours. Place your mixing bowl and beaters in the refrigerator for later use whipping. I use my stainless steel KitchenAid bowl with the whisk attachment.

Cookie Crust

1. Remove cookies from packaging and pulse them all in a food processor, until you have coarse crumbs, with larger chunks of chocolate chips. You may need to do this in two batches, depending on the size of your food processor. This will yield just about 2 cups of cookie crumbs.
2. Transfer cookie crumbs to a medium or large bowl and add brown sugar. Use spatula or whisk to mix together well.
3. Pour the melted coconut oil over the cookie crumb mixture. Stir with a spatula until all is wet and well mixed.
4. Press cookie mixture into a 9″ pie pan that has been sprayed with cooking spray. Press evenly all over bottom and up sides of pan.
5. Bake in a 375° oven for 8 minutes. Remove from oven and place on a cooling rack to cool completely.

Raspberry Mousse:

1. Thaw the frozen raspberries to room temparature. I use the microwave to speed this along. Add berries, and their juices, to food processor or blender. Add 1/2 cup sugar and 1/4 cup cold water, and puree until smooth, about 45 seconds.
2. Place a mesh strainer over a medium sized bowl. Pour the raspberry puree through the mesh strainer, into the bowl, to remove seeds. You’ll end up with about 1 1/3 cup seedless puree.
3. Discard the seeds in strainer.
4. Place half of the puree in a small saucepan. Sprinkle the gelatin powder over the top. Note that this is just one teaspoon of gelatin powder, not a whole envelope. Let sit for 5 minutes.
5. Place the saucepan over low heat and whisk while heating mixture just until starts to simmer, about 3 minutes. Remove from heat and allow to cool for 10 minutes.
6. Meanwhile, remove your can of coconut cream, mixing bowl and beaters from refrigerator. Open the chilled can of coconut cream. Use a spoon to scoop out all of the solid coconut cream into the mixing bowl, leaving any liquid in the can for alternate use or disposal.
7. On medium-high speed, whip the coconut cream until smooth and stiff peaks form, about 5 minutes. You’ll end up with about 2 cups of whipped coconut cream. Set aside.
8. Whisk the puree with gelatin into the other half of reserved raspberry puree. Whisk in 1 teaspoon pure vanilla extract.
9. Gently fold the raspberry puree into the whipped coconut cream until fully combined. I did a folding motion with my spatula, over and over, instead of stirring. This does take a minute or two.
10. Gently scoop and spread the Gluten-free Chocolate Raspberry Mousse Pie {Dairy-free} into the cooled cookie crust and place in fridge. You could also place in freezer if you want it less mousse-like and more like a frozen pie. Either way it is good!

Chocolate decorations:

1. In a small saucepan, whisk together chocolate mega chunks and one teaspoon of organic vegetable shortening until melted and smooth. Pour into a pastry decorating bag or a squeeze bottle. Lay a sheet of wax paper on a cookie sheet or jelly roll pan. Squeeze the chocolate out of small hole in pastry decorating bag or squeeze bottle. You can make whatever shapes you’d like! There is plenty of chocolate in this mixture for some practice shapes too. When finished, place whole pan in the refrigerator to set.
2. When ready to serve Gluten-free Chocolate Raspberry Mousse Pie {Dairy-free}, remove from refrigerator, add desired shapes, cut and serve!

Notes

The chocolate decorations are entirely optional! It’s delicious with or without them!