This is amazing.
This is creamy and chocolatey and rich and decadent and just a bit salty and heavenly.
And oh my god, it’s incredible.
I strongly encourage you quintuple the recipe and then eat every single piece yourself. You should probably also lock your doors so nobody can sneak in when you’re not looking. Some booby-trapping may be necessary as well.
What can I say? You’ll want as much of this to yourself as possible.
This extremely delicious thing I’m talking about is a Salted Cookie Crust Mousse Pie. Doesn’t it just sound amazing already?
Let me just warn you, this is an over-the-top dessert, but I mean that in the best of ways. If you’re looking to show someone that healthy does not mean yuck, then this is seriously your recipe. It’s a creamy, salted chocolate mousse filling, on top of a chocolate chip cookie crust. Yummmm….
Salted Cookie Crust Mousse Pie
- 1 cup rolled oats
- 1/4 cup applesauce
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 tbsp honey
- 1/2 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1 tbsp brown sugar or turbinado sugar
- 1 tbsp ground flax
- 1/4 cup milk
- 1/4 cup chocolate chips
- 230 grams silken tofu (I use the shelf stable type which can be found at trader joes or online)
- 1/3 cup cocoa powder
- 1/3 cup chocolate chips, melted
- 1 1/2 tbsp milk
- 1 tbsp honey
- 1/4 tsp salt + more sea salt for sprinkling on top
- Preheat oven to 350F.
- Combine all ingredients except chocolate chips in the bowl of a food processor. Blend until oats have broken down and mixture is like a thin cookie dough.
- Add chocolate chips and process until they’re broken into small pieces.
- Grease a 9 inch circle pan. Pour crust mixture into pan and spread into a thin layer.
- Bake in preheated oven for 8 minutes.
- Rinse out food processor and dry. You don’t have to completely wash it.
- Combine tofu, cocoa powder, chocolate chips, milk, honey, and 1/4 tsp salt in food processor. Blend until completely smooth and creamy.
- Pour mousse mixture over baked cookie crust. Spread into an even layer.
- Chill in the fridge for at least 8 hours, until mousse has set. Right before serving, sprinkle a bit of sea salt on top and slice into 8-10 slices. Store leftovers in fridge.
Promise me you’ll do everything in your power so that you’ll be able to try this delicious dessert. If you need tofu, go buy some (they have it at Trader Joes), if you don’t have access to an oven, take a trip to your friends house(sharing it with them after is optional), if you’re a mom and don’t feel like cooking for Mother’s day, beg for your husband or child to make it for you (it’s worth it).
Speaking of Mother’s Day, I’m making my mom a fruit crumble. Are you going to make something?
Revisited Recipe of the Day:
Single Serving Bread Pudding – Mother’s day breakfast, anyone?