Being that I follow a strict sugar free diet, sometimes I find myself in the kitchen mixing together the oddest things late at night to somehow satiate the cravings that I get. I recently discovered that cocoa and carob powder worked brilliantly with Stevia. Just like anyone else I dislike the way it sometimes has an after taste. Chocolate and Carob completely cover stevia’s after taste and you are left with perfect, balanced sweetness.
In thinking about Thanksgiving and the holidays and I wanted a decadent dessert to bring with me that no one would know was “healthy” or sugar free. I have a fantastic recipe for Sugar Free Pumpkin Cheesecake.. which I will also be making. But as much as I love pumpkin I need a cream pie to fully enjoy myself. This Pie turned out so incredible that I would feel confident bringing it anywhere. No one would be able to tell it was sugar free.
Chocolate Powder or Carob Powder can be used interchangeably in this recipe. Sweetened Coconut Flakes can also be used in this recipe, if you are not concerned about sugar. If you do this, just omit the stevia from the crust.
Thai Kitchen’s Heavy Coconut Milk works best in this recipe as its fattier than the other brands and therefore will become a firmer filling. If using another brand you may want to consider adding up to 1/4 cup of melted coconut oil and or adding some extra cocoa or carob powder.
Chocolate Orange Mousse Pie with Toasted Coconut Crust
3 cups Unsweetened Coconut Flakes
1-2 Packets of Stevia (I used 2) or powdered sugar to taste.
pinch of sea salt
5 TBS Melted Butter/ OR Coconut Oil. (I suggest Garden of Life Coconut Oil!)
2 Cans Heavy Coconut Milk (Thai Kitchen works best)
1 1/2 Cups + 1 TBS Cocoa Powder OR Carob Powder (Raw Cacao could also be used)
Pinch of Sea Salt
Stevia to taste (I recommend using NuNaturals Vanilla Liquid Stevia)
Orange Extract to taste or try Almond Extract, Raspberry Extract, or Peppermint Extract instead.
- In a bowl combine the Crust ingredients. Mix well and gently press into a 9 inch pie pan. A spring form pan could also be used. The flakes will not really stick together- so do your best to carefully press into place. Using the back of a spoon helps to build up the sides.
- Place into the oven and turn on to 350 degrees. Watch the crust carefully and remove when it has become gently golden brown.
- Prepare the filling: Using a hand mixer or a food processor combine the Coconut Milk and Cocoa Powder. If your cocoa powder if clumpy you may want to sift the ingredients together before mixing. Beat until well combined. Add Stevia, Salt and Orange Extract to taste. (For those that LOVE the orange flavor feel free to add some orange zest as well). Pour the mixture in a saucepan and bring to a very gently simmer whisking all the while. This will improve the flavors. Give it a taste test and adjust the stevia, salt and extract to taste. Remove from heat.
- Pour the filling into the prepared crust and place into the fridge for several hours. For easy slicing place in the freezer one hour prior to serving.