Crust:
1 1/4 cups coconut flour
1 TBSP raw cocoa powder
1/2 cup unsweetened coconut flakes
5 TBSP coconut oil (room temperature)
1 TBSP sunflower butter
2 TBSP raw honey
sprinkle sea salt
1 tsp vanilla
Mix together to combine using a fork and press firmly into bottom of pie pan.
Chocolate Mousse Layer:
1/4 cup water
1/4 cup coconut sugar (I used less the second time I made this and it was still super sweet)
1 cup chocolate chunks (I tried with enjoy life chocolate chips once and another time using Whole Foods 365 70% chunks)
4 eggs, separated
1 can full fat unsweet coconut cream (put can coconut milk in fridge and use the layer of cream)
Boil the water in a medium pot then add the sugar until dissolved. Remove from heat and after a few minutes add the chocolate chips until completely melted. In separate bowls, whisk both the egg yolks until pale yellow and the whites until stiff peaks form. Then, using a hand mixer combine the chocolate mixture and eggs until completely combined. Finally, add the coconut cream and mix well using mixer. Pour carefully on top of the pie crust then put in freezer while you prep the strawberry mousse!
Strawberry Mousse:
1 can full fat unsweet coconut cream (same thing, place can in fridge for a bit and remove the cream)
2 TBSP raw maple syrup (raw honey could also work)
1 cup strawberries (I used fresh)
Place the coconut cream, maple syrup and strawberries in a blender and blend well until smooth. Pour carefully on top of the chocolate layer and place in the fridge/freezer for a few hours. I ended up placing in the freezer and we enjoyed about 3 hours later. Another night, I made just the chocolate mousse and did it in the fridge! Both tasty!
