Serves: 6-8
Pie Crust
  • 1 tbs of each cashew, walnuts, almonds and hemp seeds (or you can just use 4 tbs walnuts or almonds)
  • 4 tbs gluten free rolled oats
  • ¼ tsp cinnamon
  • pinch of sea salt
  • 15 pitted dates, soaked and drained
Chocolate Mousse
  1. To make the pie crust, blend all of the ingredients together, but not too much - you still want everything to be a bit chunky. To test the consistency, transfer into a bowl and try to form a ball out of the mixture. If it sticks together, then it is a good consistency. If it is too crumbly and falls apart, try adding in another blended date or two.
  2. Get out a pie dish and line with plastic wrap. Add in the crust mixture and press it into the pie dish with your fingers, making it as even as possible. You want everything to be firm and compact. Once that is done, place in the fridge whilst you prepare the filling.
  3. To make the filling, blend all of the ingredients together. Do a taste test and adjust the sweetness to your liking. If it isn't sweet enough, try adding in a tsp or so of agave / honey / maple syrup or more xylitol. Careful to not overdue it on the xylitol though - I find that it is easy to add too much and then the dish becomes a bit over-sweet in a sickly way, haha.
  4. Remove pie crust from the fridge and pour in the filling. Place in the fridge for at least an hour so the filling has time to get cool and firm.
  5. Remove from fridge, slice into pieces (they will probably be quite might even want to eat it in a small bowl with a spoon) and enjoy!
  6. You can top with some chopped walnuts, carob chips, cacao nibs or shredded coconut. For an even more decadent filling, you could use avocado instead of silken tofu, but the pie's fat and calories will be increased.
Nutrition Information
Serving size: 1 slice Calories: 133 Fat: 3.5 Saturated fat: 1.1 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 22 Sugar: 15.6 Sodium: 46mg Fiber: 2.8 Protein: 4.9 Cholesterol: 0
Recipe by Calm Mind Busy Body at