Vegan, Healthy Chocolate Mousse Pie

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Please excuse the ugly, blob-like excuse for a pie–I was lacking a pan. Thankfully it tasted better than it looked!

I am currently on a diet. It’s a sad time for me.

My brother is getting married in two weeks, and I’m going to be a bridesmaid–my goal is to undo most of my “freshman fifteen” by then. (I’m almost halfway done!) Because of this, any opportunity to eat food makes me unnecessarily excited; I keep finding myself spending much of the day dreaming up new recipes I can try and fit into my diet plan to make myself feel like I’m still eating all the gourmet food I want.

This time, I dreamt up a pie. A paleo, gluten free, mostly raw, vegan chocolate mousse pie, to be exact. So I woke up and I fiddled around in the kitchen until that pie-dream became a reality. And it ended up not only being one of the most nutritious breakfasts of all time, but one that tasted like a decadent, explosively calorific dessert.

But it wasn’t all that calorific at all, considering it was filling enough to be both my breakfast and lunch. And it may have earned the title of the best breakfast I’ve ever had. (Though that could just be the diet talking.) Not to mention it has 20 grams of fiber, and 15 grams of protein!

Sadly, my cute mini pans are all back at college, so I couldn’t make the crusts continue up the sides like a normal pie–so these photos weren’t very pretty. But, the experience did prompt me to go buy a mini pan today to keep at home!

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Makes one 6″ pie

Ingredients

For the crust:

  • 1 tbsp almond flour
  • 1.5 tbsp coconut flour
  • 1 tbsp ground flax seed (I used golden)
  • 1 tbsp protein powder (can replace with any of the above ingredients)
  • 1 tbsp chocolate hazelnut butter, or almond butter
  • 1 tbsp or more of coconut, almond, or soymilk
  • Pinch of salt (optional)
  • **You could also add dates if desired

For the filling:

  • 1/2 banana, sliced and frozen
  • 1/2 cold avocado
  • 1 tbsp unsweetened cocoa powder
  • 1/8-1/4 cup coconut, almond, or soymilk
  • 1/8 tsp vanilla
  • 1-2 pinches cinnamon
  • Sweetener and/or salt (optional)
  • Add-ins & topping options: espresso powder, sea salt, coconut shreds, chopped nuts, chocolate chips, dates

Directions

1. Make the crust: Preheat oven to 350 degrees. In a small bowl, mix together the flours, flax seed, protein powder, and salt if desired. Add the nut butter and mix until evenly combined. Add non-dairy milk of your choice until it turns into a dough like consistency; the amount will vary depending on your protein powder.

2. Press crust into a small pie or springform pan, and bake in the oven for about 8 minutes, or until it begins to crisp up and turn golden at the edges.* You can either press the crust just into the bottom of the pan (like I had to for these photos), or have it continue up the sides like a normal pie. Remove from the oven to cool.

3. Make the filling: Place all the filling ingredients (except for toppings) into a food processor and blend until smooth.

4. Once the crust has cooled, spoon the filling into it. Eat it on the spot, or store it in your fridge or freezer. Serve chilled!

*If you want to make it raw, freeze the crust instead.

Calories per pie: ~450

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My makeshift crust, since I didn’t have a proper pan!

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Vegan Apple Walnut Green Smoothie Bowl

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Nothing kicks off spring (or summer) quite like a fresh green bowl of creamy fruits and veggies.

With how hot it’s been out this past week, the thought of eating warm meals just makes me feel like melting on the spot. Instead of a typical salad dinner, I decided to try something new and come up with an extra heat-friendly dinner: a green smoothie bowl. Somehow, it was my first time making a true green smoothie. It was cool, creamy, refreshing, and contained pretty much all the same ingredients as the salad–with the addition of my customary after-dinner fruit! It was like a healthy meal and a decadent dessert all together in one bowl.

It was so filling, and unbelievably delicious; I was shocked by how well it turned out considering I had to throw it together with what I happened to have on hand. This would also make a wonderful breakfast–I’ll definitely be having it more often!

Makes one bowl / 3 cups worth.

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Ingredients

  • 1 apple, chopped
  • 1/2 avocado
  • 1/2 cucumber
  • 1 cup or 2 big handfuls spinach
  • 3/4-1 cup soy, almond, or coconut milk
  • Hemp protein powder (optional)
  • 1/2 frozen banana (optional)
  • 1-3 ice cubes (optional)
  • 2 tbsp walnuts, chopped
  • Fresh ginger or powder: 1 tsp
  • 1 tbsp crystallized ginger, chopped, for topping

Other add-in ideas: Beets, blueberries, chia seeds, flax seed, psyllium

Directions

1. Set aside a quarter to a half of your apple to use for topping. Put the rest of it in a blender along with the avocado, cucumber, spinach, 1/2 cup milk, fresh ginger, and other optional add-ins. Blend until combined. Add 1/4 cup more milk, or until the mixture has reached your desired consistency.

2. Pour into bowl, and top with leftover apple pieces, walnuts, and chopped crystallized ginger.

And that’s it–enjoy!

Serving size: entire recipe (3 cups). Calories: 440

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