French Silk Pie
These mini-chocolate mousse cakes were inspired by the popular French silk pie recipe, but turned vegan! Check out this simple, vegan French silk pie recipe!
Ingredients
For the chocolate mousse:
- 3 ½ cups full-fat coconut milk canned, refrigerated overnight, just the thick part
- ⅓ cup raw cacao butter chopped
- 1 Tbsp cacao powder
- 2 Tbsp maple syrup
- 1 avocado ripe, peeled and deseeded
- ½ tsp natural vanilla extract
- ⅓ tsp instant coffee
- 1 pinch sea salt
For the vegan whipped cream:
- 1 tbsp cane sugar
- 4 drops vanilla extract A few drops
- 1 cup coconut cream
For the topping:
- 2 Tbsp dark chocolate shredded
- 2 Tbsp berries
Instructions
- In a food processor or blender, add the avocado, maple syrup, vanilla, salt, and coffee.
- Process until incorporated and smooth. Set aside.
- In a double boiler, melt the cacao butter over low heat. Remove from heat and combine with cacao powder.
- Use a hand mixer to whisk the thick part of the coconut milk until fluffy.
- Using a rubber spatula or wooden spoon, combine gently the whisked coconut milk with the melted cacao butter mixture and avocado mixture. Mix until well incorporated.
- Divide the batter between the mini cake tins and place them in the fridge overnight.
- For the whipped cream, add the coconut cream, vanilla extract, and cane sugar in a large mixing bowl. Whisk with a hand mixer until fluffy. Refrigerate.
- To serve, gently remove the cake tins and place them on a serving plate, top the whipped cream, and garnish with shredded dark chocolate and berries.