I got some Mesquite and Maca powder for the first time and also used it for the first time today. I had been wanting to try both of them out, so I decided to make a yummy chocolate mousse pie since I had some lite firm silken tofu in the pantry and thought it would be a good opportunity. I did this recipe intuitively and just wrote down ingredients as I went along. There are many other similar recipes out there, but I had never really made one before and I wanted something chocolatey yet light to enjoy with the family.
Mesquite - Vegan, Gluten-free, Low Carb, High Protein, Low Glycemic, source of calcium, magnesium, zinc, iron and dietary fiber.
Maca - Vegan, Gluten-Free, Stress-fighting adaptogen, full of fatty and amino acids, essential minerals and vitamins. Use in your smoothies, teas, yogurts, granola bars and desserts.
- 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
- 1 package of firm silken tofu (I used Mori-Nu lite firm siken tofu)
- ½ tsp vanilla
- pinch of sea salt
- 2 tbs light agave nectar
- 1 tsp mesquite (optional)
- 1 tsp maca (optional)
- 1 tbs carob powder
- 1 tbs cacao powder
- 1 packet / 1.8g xylitol
- 2 tbs melted carob chips / vegan chocolate chips
- optional topping: cacao nibs, carob chips, shredded coconut
- 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.
- 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.
- 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.
- 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.
- Remove from fridge, slice into pieces (they will probably be quite crumbly...you might even want to eat it in a small bowl with a spoon) and enjoy!
- 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.
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