Sunday's Recipe Share -- Grain/Gluten Free Chocolate Mousse Pie/Tart

This was another dessert that I made for Easter because I just had to have something chocolate.

Once again I forgot to take a picture before diving in!

I adapted this pie/tart from a couple of different recipes.  Here's what I came up with:

Chocolate Mousse Filling:

1 14 oz can full fat coconut milk
1/4 c pure maple syrup
1/4 c cocoa powder (I used fair trade dark chocolate)
pinch of salt
1/2 a carton of whipping cream

Topping
remaining 1/2 carton of whipping cream
1 T of honey or more to taste

In a medium saucepan, mix the coconut milk, maple syrup, cocoa powder and salt together.  Bring this to a boil then turn the heat down to medium and simmer for 15-25 minutes depending on your stove.  When ready, the mixture should coat the back of a wooden spoon.  It will thicken as it cools.  Transfer this into a medium to large bowl.  Place plastic wrap directly onto surface. Once it's cooled a bit, put in the fridge for at least 1 hour to overnight.

Put a small to medium sized bowl and beaters into the freezer.  While pudding cools, make crust.

Crust:

1 cup of almond meal
1/4 c. of melted butter

I didn't add any sweetener to the crust--if you want it sweeter, add a tablespoon or two of coconut sugar or honey to it.

Preheat oven to 325 degrees.  Combine crust ingredients in a bowl, if it's too wet, add more almond meal.  Press into tart or pie pan.

Bake 10-15 minutes or until golden brown.  Put aside to cool.

Place 1/2 of the whipping cream into the bowl that was in the freezer.  Whip until stiff peaks form. Fold this into the pudding.  Spoon this into the baked crust.  Refrigerate 1 hour to overnight.

After washing, put the same bowl and beaters back into the freezer.

When ready to make topping, place the rest of the whipping cream and whip it same as above.  Add the honey and whip again.  You can frost the entire top of the pie/tart or dollop it on like I did in the photo.