Salted Faye Caramel Chocolate Mousse Pie
A decadent yet surprisingly healthy salted caramel chocolate mousse pie. Rich chocolate mousse, creamy caramel, and a hint of sea salt make this the perfect guilt-free dessert.
Equipment
- 1 9-inch Pie Plate
- 1 Double Boiler or Heatproof Bowl
- 1 Electric Mixer
Ingredients
Crust
- 1.5 cups almond flour
- 0.25 cup unsweetened cocoa powder
- 0.25 cup coconut oil melted
- 2 tablespoons maple syrup
- 0.25 teaspoon sea salt
Salted Caramel
- 1 cup coconut sugar
- 0.5 cup coconut cream refrigerated overnight
- 2 tablespoons coconut oil
- 0.25 teaspoon sea salt
Chocolate Mousse
- 13.5 oz full-fat coconut milk refrigerated overnight
- 8 oz dark chocolate chopped
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and sea salt. Mix well until a dough forms.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. Prick the bottom with a fork.
- Bake for 10-12 minutes, or until the crust is set. Let cool completely.
- In a saucepan over medium heat, melt coconut sugar. Stir constantly until it turns into a golden amber color.
- Remove from heat and carefully whisk in the refrigerated coconut cream, coconut oil, and sea salt. Be careful, as the mixture may bubble up.
- Pour the caramel over the cooled crust. Refrigerate for at least 30 minutes to allow the caramel to set.
- Scoop out the thick coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind. Place the coconut cream in a double boiler or heatproof bowl set over simmering water.
- Add the chopped dark chocolate to the coconut cream and stir until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and stir in maple syrup and vanilla extract. Let the mixture cool slightly.
- Pour the chocolate mousse over the chilled caramel layer. Spread evenly.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, sprinkle with a pinch of sea salt. Slice and enjoy!
Notes
For best results, refrigerate coconut milk and coconut cream overnight. This helps to separate the cream from the liquid, ensuring a thicker mousse and caramel. Adjust sweetness to your liking by adding more or less maple syrup.