Strawberry-Chocolate Mousse Pie

Cocoa Crust:

1 1/2 Cups Almond Meal

1/4 Cup Natural Cocoa Powder

1/4 Cup Non-Dairy Margarine or Coconut Oil, Melted

2 Tablespoons Granulated Sugar

Strawberry and Chocolate Mousse Filling:

1 Cup Fresh Strawberry Puree*

1/4 Cup Light Agave Nectar

Pinch Salt

12 Ounces Bittersweet Chocolate, Finely Chopped

1 10-Ounce Carton Whippable Vegan Cream

1/2 - 1 Cup Sliced Fresh Strawberries

*To make strawberry puree, just take about 1/2 pound of fresh or frozen and thawed strawberries, and blend them into smithereens in your food processor or blender. Strain, if desired (I was in a rush and didn't; I don't think the finished pie suffered because of it.)

For the crust, preheat your oven to 350 degrees, and lightly oil a 9-inch round pie pan. Mix together all of the crust ingredients in a large bowl, and transfer the well-blended mixture to you prepared pan. Use your fingers and the palms of your hands to smoothly press it into the bottom and up the sides, making sure there are no bare patches. Bake for about 10 minutes, until the top edges are slightly deeper brown. Set aside and let cool.

Meanwhile, you can start to get the filling together. In a large, microwave safe dish, combine the strawberry puree, agave, salt, and chopped chocolate. Microwave for 1 - 2 minutes, stirring thoroughly at 30 second intervals, until completely melted and smooth. Set aside for the time being to let cool.

Dump the whippable "cream" into the bowl of your stand mixer, and whip on high speed for 3 - 4 minutes, until its about tripled in volume, light and fluffy. Take a dollop out and stir it into the chocolate mixture, just to lighten it up a bit. Now, move half of the remaining whipped "cream" and place it in the bowl of chocolate mix. Use a wide spatula to gently fold it in, being careful not to knock out the air bubbles. Add in the remainder of the whipped "cream," and fold once more.

Evenly cover the bottom of the baked crust with sliced strawberries, and then spoon the finished chocolate mousse on top. Decorate the edges with additional sliced strawberries, if desired.

Serves 8 - 12

©Hannah Kaminsky http://www.bittersweetblog.com