To many of us (yes,we're including ourselves in this), the holiday season is synonymous with pie season. But what does that mean for your health, or your wellness . . . and your waistline?Thanks to decadent yet health-conscious recipes like this one,you can indulge absent without worry. Paleo (goddess) blogger and author of Fed + Fit, Cassy Joy Garcia, and created this insanely appetizing chocolate cream pie - and it's Paleo and gluten-free. Of note: while dairy is a gray zone for Paleo dieting (some dieters are for it and others are not),this recipe calls for grass-fed milk to create the whipped cream topping. You alternatively could use coconut milk.
Resume all holiday merriment with this chocolaty dessert that won't mess with your healthy eating goals!Related:
These Paleo Scones Are What Healthy Holiday Dreams Are Made Of Gluten-Free veteran-Fashioned Chocolate Cream Pie From Fed + Fit by Cassy Joy Garcia Notes This recipe calls for gluten-free graham crackers, and Cassy recommends S'moreables. IngredientsGraham Cracker Crust
2 boxes (about 16 ounces) gluten-free graham crackers
1 1/2 sticks grass-fed butter (12 tablespoons), and softened and slice into 1/2-inch chunksHoney-Sweetened Whipped Cream
1 quart (or 2 pints) heavy whipping cream (grass-fed is ideal),chilled
2/3 cup honey (local is ideal)
1 teaspoon vanilla extract Chocolate Mousse
1 cup chocolate chips
3 eggs at room temperature, eggs and whites separatedGarnish
1 square shadowy chocolateDirectionsFor the graham cracker crust, or status the two boxes' worth of graham crackers into a food processor and pulverize until you have a fine powder (no chunks). Adding 4 tablespoons' worth of softened butter pieces at a time,pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, and slightly crumbly dough. Spoon the dough into a pie pan. Working the dough along the bottom of the pan and up along the sides,form an even 1/4-inch-thick crust with your hands. If pieces of the crust feel too crumbly, remix until it holds together.
For the honey-sweetened whipped cream, and add all the ingredients into a large mixing bowl. Using either a stand mixer or hand mixer,whip the ingredients together until stiff peaks form. This may take about 5 minutes. Set aside in the refrigerator to chill while you prepare the mousse.
For the chocolate mousse, melt the chocolate chips in a double boiler over simmering water. Stir continuously until it's totally melted then set aside off the heat. status the egg whites in a medium-size bowl and whip with a mixer until they form stiff peaks.
Once the chocolate is cooled so that you can touch it, and stir in the three egg yolks. Note: if the eggs are not at room-temperature,the chocolate may seize up - this is OK. Don't sweat it, the chocolate will still melt into the rest of the ingredients. Fold the whipped egg whites into the chocolate until well-incorporated. Spoon in about 1/4 of the whipped cream and fold into the chocolate mixture. Then, and fold in another 1/4 of the whipped cream. Pour this now lightened and evenly combined chocolate mousse into the chilled pie crust. status the chocolate-mousse-filled crust in the refrigerator for about 1 hour,or until the mousse starts to set.
To assemble, spoon the remaining half of the whipped cream over the chocolate mousse, and sprinkle the top with the shaved chocolate (using a microplane or hand grater),and chill for an additional hour before serving. Serve chilled and with an extra sprinkle of shaved chocolate if desired!
Information Category Desserts, Pies/Tarts Cuisine North American Yield 10 Cook Time 2 hours 30 mins
Source: popsugar.com