5-INGREDIENT, NO-BAKE VEGAN FRENCH SILK PIE

Cloud-like pillows of coconut whipped cream sprinkled with shaved dark chocolate and nestled atop a bed of rich chocolate mousse. Just 5 whole food ingredients stand between you and this dreamy vegan french silk pie.

Is this real life?

Yes. Yes, it is indeed. And it’s lovely, isn’t it?

This mini vegan french silk pie is crustless and made in a 5-inch springform pan, making it the perfect dessert for 2 to 4 people. Or perhaps a ravenous 1 could take it down without a problem if it’s been a rough week. Crazier things have happened in our household.

This pie’s light, fluffy texture is perfectly complemented by its rich chocolate flavor, meaning it hits the sweet spot without necessitating an immediate dessert-induced wardrobe change into roomy yoga pants.

In case you were wondering, I have a post-dessert wardrobe change nearly every evening. I can’t help it, dessert loving is in my genes. Every member of my mom’s side of the family jokingly claims to have a second stomach solely dedicated to dessert. I might have chalked that proclamation up to frivolous exaggeration had I never witnessed them around a perfectly-frosted birthday cake. It’s a miracle if a cake can make it to candle time unscathed, because there’s typically a wandering finger that finds its way to the frosting and “accidentally” scrapes across the surface, procuring a hefty mound of the good stuff for whomever was bold enough to attempt it.

I have a feeling this vegan french silk pie would indeed be lost to the full swipe of someone’s palm if it were brought to a Harty family gathering.

Ingredients

• Chocolate Mousse Layer
• 1 (14-ounce) can full-fat coconut milk or unsweetened coconut cream, refrigerated overnight, divided (see note*)
• 1/3 cup roughly chopped raw cacao butter
• 1/4 cup raw cacao powder
• 2 tablespoons pure maple syrup, at room temperature
• 1/8 teaspoon fine sea salt
• Coconut Whipped Cream Layer
• 1/2 cup chilled full-fat coconut milk, watery liquid excluded*
• 1/2 tablespoon pure maple syrup, more or less to taste
• Topping
• shaved dark chocolate**

Instructions

1. Chocolate Mousse Layer
2. Line the bottom of a 5-inch springform pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
3. In a double boiler or bain marie, melt the cacao butter over a low simmer until just melted, being careful not to scorch or burn. Remove from heat and whisk in raw cacao powder, maple syrup, and sea salt, and whisk until smooth.
4. ...........................

for full instruction please see : www.blissfulbasil.com

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