Chocolate Mousse Pie

Chocolate Mousse Pie
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  1. 2 Ripe Avocados
  2. 2-3 Ripe Bananas
  3. ¾ C. Cocoa Powder
  4. ¼ Good Karma Original Flaxmilk
  5. 1 Tbsp. Maple Syrup
  6. 1 Prepared Gluten Free Chocolate Graham Cracker Crust
  7. Good Karma Unsweetened Dairy-free Yogurt, for garnish
  8. Mini Chocolate Chips, for garnish
For the Crust
  1. ¾ box Kinnikinnick Gluten Free S'Moreable Graham Crackers
  2. ¼ C. plus 2 Tbsp. Brown Sugar
  3. 2 Tbsp. Unsweetened Cocoa Powder
  4. 1/4 tsp. Salt
  5. 1/3 C. Coconut Oil, melted
  6. 1/2 tsp. Vanilla Extract
  1. Blend the avocados, bananas, cocoa powder, Flaxmilk and maple syrup in a blender until smooth.
  2. Pour into prepared crust.
  3. For garnish, drizzle dairy-free yogurt across the top of the pie and with a light touch and working in the opposite direction, pull through the lines with a skewer. Add mini chocolate chips as desired.
  4. Freeze for at least 2 hours before cutting and serving.
For the Crust
  1. Preheat oven to 350F. Blend the dry ingredients in a food processor or blender until fine.
  2. Add coconut oil and vanilla extract to combine.
  3. Press into a standard pie plate.
  4. Bake for 15 minutes and allow the crust to cool completely.
  1. Free from: dairy, gluten, soy, eggs and nuts
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