How's it going? This is Mat again - I'm actually going to share how to make a dairy-free, gluten-free mousse pie recipe (adapted from a regular version) I made for Jen.
18 oz silken tofu
7 oz dark chocolate (70% or higher)
1/2 package sugar-free dark chocolate Jello pudding mix
2 tsp vanilla
1/4 C light agave
1 6oz box crunchy dark chocolate cookies*
2 Tbsp margarine
Run the cookies in a food processor until coarsely crumbled. Melt the margarine and pour into a bowl with the cookie crumbs, then mix until the crumbs are well covered and moist. In a 9" pie tin, evenly distribute the crumb mix and press lightly with fingers. Place a piece of wrapping plastic over the tin, then use another tin to press the crumb mix until smooth. Remove the plastic and set aside.
Melt the chocolate - use either a double boiler or break into small pieces in a microwave safe bowl and heat for 45 seconds then stir until fully melted (don't cook longer or it will burn). Put tofu, chocolate, pudding mix, vanilla, and agave in a food processor or blender and blend until well blended - about 3-4 minutes.
Pour the mousse mix into the pie crust, spreading carefully to the edges. Refrigerate covered for at least 1 hour, preferably overnight. Cut thin slices and plate with strawberries or raspberries. We also sprinkled some edible gold on top, creating a fancier look. Bon Appétit.
-images by Jen Ramos