When we go over to someone’s house for dinner, I love getting to be the one to bring dessert! Honestly, I love cooking all sorts of things, but baking?! I think this just might be my favorite aspect of creating beauty in the kitchen.
Maybe it is because I have a major sweet tooth. Have I ever mentioned that my hubby jokes that my family takes a break from dessert to have meals? 😛 I come from a major dessert loving family! When we go back to visit, there will be cake, pies, ice cream, candy bars, candy, ice cream bars, etc. No, I am not exaggerating! I can’t wait to introduce them to my low-glycemic desserts! I just know they will love them and be so surprised at how they taste like they have just as much sugar and are just as bad for you! 😀
Or maybe I love baking because it always seems to prove a bit more challenging. And I do mean always. 😀
Tonight’s challenge? A yummy dessert that is low-glycemic and doesn’t use refined sugars of course, but also one that does not have nuts in it due to an allergy. You may not think leaving the nuts out would be hard, but it is when you usually bake with almond flour. 🙂 So, I used coconut flour…yet another challenge due to the fact that neither hubby or I prefer the taste of it. I actually love coconut, so I don’t understand my lack of enjoyment of coconut flour. Weird. That said, I needed to make the crust in a way that wouldn’t taste too much like coconut.
Guess what? It came out great! As the little guy in the below picture said, “You did good!” 😀 I just love this pic of him taking a big bite of my pie!
There were no leftovers! Just an empty pie pan! 🙂
Cinnamon Chocolate Mousse Pie
*Created by Lori at Creating Beauty in the Kitchen
For Pie Crust
- 1 cup coconut flour
- 2 eggs
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/4 cup honey
- 1/4 cup butter
- The thick stuff from 2 cans of refrigerated coconut milk
- 2 1/2 tbsp cocoa
- 6 tbsp honey
- 1/2 tbsp cinnamon
- 2 tsp vanilla
- Dark chocolate shavings
For Pie Crust
- Preheat the oven to 400 degrees
- Combine all the dry ingredients for the crust in one mixing bowl, and combine all the wet ingredients in another. After these are mixed well then combine them together into one bowl.
- Grease a pie pan.
- Press the crust into the pan.
- Cook 10 minutes uncovered. Then cover the edges with tin foil (shiny side up) and cook for about 10 more minutes.
- When finished, remove from oven and let cool completely.
- Put all the ingredients in one mixing bowl, making sure to only use the thick parts of the coconut milk…for me, this was a little over half of each can.
- Use an electric mixer to whip all the ingredients together really well.
- When crust is completely cool, pour in the filling.
- I shaved some chocolate from a dark chocolate bar and sprinkled it on top.
- Refrigerate to let the filling continue to harden.