Chocolate Mousse Pie with Einkorn Graham Cracker Crust

Chocolate Mousse Pie with Einkorn Graham Cracker Crust

1 hour prior

In medium size bowl, whip 12oz of raw or Strauss whipping cream with 2 teaspoons vanilla extract and 1 tablespoon maple syrup until a thick whipping cream

Put mixture in freezer

The Crust

1.5 cups whole wheat einkorn flour

1/3 cup sucanat

Blend both either in a blender or with immersion blender until finely ground (a coffee grinder works also)

Pour into bowl and add

6 tablespoons melted butter (we actually like how a high quality olive oil tastes best)

2 teaspoons ground cinnamon

Mix well and press into a 8” pie pan

Set in freezer for 15 minutes

Chocolate Mousse Filling

In a sauce pan over low heat

Melt 8 tablespoons cacao butter

Turn off heat and stir in 7 tablespoons cacao powder

Add 4.5 tablespoons maple syrup

Add 2 egg yolks and put on low heat for 4 minutes constantly stirring as not to burn

Take out frozen whip cream and stir rapidly in melted chocolate – we use a large silicon spatula

Then pour into crust and set in freezer for 30 minutes.  Cut, enjoy, and store in fridge