Ingredients
- pie filling:
- 1/3 cup agave and 1/2 tsp stevia
- 1/4 cup cocoa powder
- 1/4 cup cornflour (cornstarch for non-UK readers)
- 1/3 cup cooked mashed potato (regular white potato)
- 2 cups soy milk (or other non-dairy of choice)
- 3 tbs almond flour
- pinch salt
- 1 tsp vanilla extract
- 1 tsp balsamic vinegar
- 1 tsp nutritional yeast extract (optional for a slightly more 'buttery' flavour
- toppings of choice
- oat crust:
- 1 cup coarse oat flour (I ground my own)
- 1/2 cup almond or cashew nut butter
- 3 tbs brown rice syrup (its thicker than agave and better suited)
- 3 tbs chia or flax
- 1 tsp vanilla extract
Preparation
Step 1
Blend all of the pie filling ingredients together to achieve a smooth 'batter'. Transfer to a sauce pan and bring to boil and then simmer for a minute until the mixture just thickens.
Allow to cool and thicken further, stir occasionally to prevent a skin forming on the surface. This filing can be used 'raw' or baked.
Meanwhile, whilst the mixture cools make the crust by mixing all the ingredients in a food processor so that they are well mixed and begin to form a ball, the mixture should be quite tacky.
Crumble the mixture evenly into a pie dish and press firmly to fill the base and edges as desired.
Pre-bake the pie crust for 10 mins if baking the filling also, or bake for 20 mins until golden if filling with raw mousse. For the baked mousse pie, fill and bake for a further 10 minutes until the edges are sealed.