Friday, December 30, 2016

{Gluten and Dairy Free} Vegan No Bake French Silk Pie

No Bake French Silk Pie??  Vegan and Gluten Free?  Wowsers!  Blissful Basil has me drooling on my keyboard with her beautiful photo of this dreamy dessert.  This would be so great for a special occasion!! I can't believe that I can eat it.  And for those of you that are new to cocoa butter, it is not made from dairy.

As Wikipedia puts it, "Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. "  

I buy it from the Chef Shop. You can buy it on-line.
photo from Blissful Basil

Recipe type: Dessert, Chocolate, Pie
Serves: 4
Chocolate Mousse Layer
  • 1 14-ounce can full-fat coconut milk or unsweetened coconut cream, refrigerated overnight, divided
  • ⅓ cup raw cacao butter
  • ¼ cup raw cacao powder
  • 2 tablespoons pure maple syrup, at room temperature
  • ⅛ teaspoon fine sea salt
Coconut Whipped Cream Layer
  • ½ cup chilled full-fat coconut milk, watery liquid excluded*
  • ½ tablespoon pure maple syrup, more or less to taste
  • shaved dark chocolate*
Chocolate Mousse Layer
  1. Line the bottom of a 5-inch springform pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
  2. In a double boiler or bain marie, melt the cacao butter over a low simmer until just melted, being careful not to scorch or burn. Remove from heat and whisk in raw cacao powder, maple syrup, and sea salt, and whisk until smooth.
  3. Meanwhile, remove the can of coconut milk from the refrigerator and, without shaking it, gently flip if over. Open it and dump out the watery liquid (or reserve for another use). Then, scoop 1 cup of the firm coconut cream into a large mixing bowl. Using a hand or stand mixer with whisk attachment, whisk the cream on high for 3 to 4 minutes or until thick and fluffy with stiff peaks. Then, use a spatula to gently fold the whipped coconut cream into the chocolate mixture until just combined. Pour the chocolate mousse into the springform pan and refrigerate, tray and all, for at least 4 hours, but preferably overnight, to set. The tray is simply there to catch any chocolate liquid that escapes your springform pan. Messy refrigerator disaster averted.
Coconut Whipped Cream Layer
  1. Meanwhile, in a medium mixing bowl, combine the remaining chilled coconut cream (it should be about ½ cup) and maple syrup. Using a hand or stand mixer with whisk attachments, whisk the cream on high for 3 to 4 minutes or until thick and fluffy. Scoop into an airtight jar or container and refrigerate until ready to assemble.
  2. To Assemble
  3. Once the chocolate mousse layer has set, carefully open the springform pan, leaving the bottom intact, and transfer the "pie" to a serving plate. Then, use a pastry bag to pipe the coconut whipped cream on top OR spoon it on top and use a metal spatula to gently smooth it out. Garnish with shaved dark chocolate, slice, and serve. Store in refrigerator.
*Make your own dark chocolate by melting another ¼ cup cacao butter in a bain marie or double boiler. Then, whisk in ¼ cup cacao powder and 1 to 2 tablespoons pure maple syrup. Pour into a mold or cupcake liners and refrigerate for 1 hour or until set.
**The total time does not include chill/set time for the chocolate mousse layer, so make sure you read through the instructions first and take that 4+ hour time period into account.

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