Sugar- and Gluten-Free Chocolate Mousse Pie

  • Yield 8 servings


1/2 cup Finely-ground breadcrumbs from gluten-free bread
1 cup Finely-ground walnuts
1 tablespoon Truvia
4 tablespoons Butter, softened
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
4 ounces Unsweetened chocolate
1 teaspoon Vanilla extract
1/2 cup Agave nectar
10 ounces Silken tofu


  1. For the crust, combine the first 7 ingredients and mix well.  Press into a 9" pie plate and bake at 350 degrees for 10-15 minutes until golden.  Let cool.
  2. For the filling, melt the chocoate with vanilla and agave nectar in a double boiler.  Pour into a blender and add the tofu.  Puree until smooth.  Pour into cooled pie shell and chill 2 hours or until set.



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