Peanut Butter Chocolate Mousse Pie

This recipe came on a whim the other day. I was craving something sweet and dense, and, well, not a cookie. I think next time I might try adding a bit more "sweet" to the crust... probably by simply adding about 1/2 cup of granulated sugar. If it goes well, I'll update here.

The pie comes together very quickly, but you'll want to plan ahead a bit so that it can set up in the fridge.

You'll Need:
1 1/2 Cups Almond Meal
1/3 Cup Cocoa Powder
1/4 Cup {light} Corn Syrup
3 Tbsp. Canola or Grapeseed Oil

1 Cup Peanut Butter {read the label if you're cooking for allergies! Almond or Sun Butter would also work}
1 1/3 Cup Almond Milk {or rice, coconut}
2 Tbsp. Cocoa Powder
2 Tbsp. Tapioca Starch {may be called "Tapioca Flour"}
1 Tbsp. Agave Nectar

To Make:
Combine the almond meal, cocoa powder, corn syrup and oil until they form a uniformly mixed "ball"
Press the mixture into the bottom of a pie plate, springform pan, or square baking dish
In a small sauce pan, combine peanut butter, milk, cocoa powder, tapioca starch and agave
Whisk over medium-low heat until the mixture begins to thicken; about five minutes
Pour the mixture into your pie plate
After cooling briefly on the counter, place the pie in the fridge to set up for at least a couple of hours


  1. Might be a great addition to Thanksgiving dinner!

  2. Yum! I think so too. Maybe I'll make one and bring it over.


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