Oh February…the month of love! With Valentine’s Day just around the corner I wanted to make you a chocolate dessert! I only wish I could serve it to you myself! This one will serve quite a few people; I’m guessing about eight. I used a deep dish pie pan for this No Bake Mississippi Mud Pie since it has 3 layers and it is divine! The hazelnut chocolate layer is so creamy and just firm enough to make you wonder if there is cream cheese in there. The pudding layer almost didn’t make it in the pie. Mostly because I couldn’t stop eating it straight from the Vitamix. I may have [allegedly] eaten a lot of the crust too before it made it into the pan.
I made all the layers more on the milk chocolate side than dark chocolate because it’s a lot of chocolate, but if you want it to taste more like a chocolate mousse pie, just add a little more cacao. All I can say is, you have to make this! Right now! Get un-baking! Not only is it impressive to look at, but it’s filled with my favorite antioxidants.
I think I talk about my favorite antioxidant cacao every time I put chocolate in
everything anything. Check out my Salted Chocolate Cups and Raw Peppermint Bark. So this time I want to talk about hazelnuts. I think hazelnuts are under appreciated for how much nutrition they have. Trying to find information on the health benefits of hazelnuts was harder than you’d think!
If you take a look at the nutritional profile of a hazelnut, you’ll see they’re very high in minerals. This translates to better bone health due to their complex mineral profile. A site I liked for information was Oregon hazelnuts. Hazelnuts are great for your heart and “rank #1 among tree nuts in folate content. This translates into a decreased risk of neural tube birth defects and may help to reduce the risk of cardiovascular disease and depression.” I thought it was particularly fascinating that the are also in first place for the “highest proanthocyanidin content of any tree nut. These compounds are known for contributing astringent flavor to foods and may help reduce the risk of blood clotting and urinary tract infections.” If you are new to pureeing nuts, there is one small thing you should know about nuts with skins. Hazelnuts have a skin that will make your puree slightly more gritty until you let it sit overnight. If you are picky about texture, I would recommend roasting the hazelnuts first and rubbing off the skins with a towel. For me, I’m okay letting my pie sit overnight making this step obsolete. The skins will soften on their own if you blend them down as much as you can. Plus I have the amazing Vitamix. I use my Vitamix more than any kitchen appliance in the house. Chopping onions? Vitamix. Smoothie? Vitamix. Sauce? Vitamix. Homemade peanut butter? Vitamix. Pudding? Vitamix. Ice cream? Vitamix. I’m a bit of a Vitamix glutton.
- 2 cups oats
- 2 cups walnuts
- 1 cup dates
- 1/4 tsp sea salt
- 1/4 tsp vanilla
- 1 tbsp chia seeds (whole is fine if using a high-speed blender)
- 2 cups of pre-soaked hazelnuts (soak overnight)
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/3 cup cacao
- 1/2 cup nut milk (you may need to add a little more as you blend)
- 1/2 tsp salt
- 2 avocados
- 2 bananas
- 1/4 cup coconut oil
- 1/2 up cacao
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp fleur de sel salt
- 2 cans of coconut milk (refrigerate the cans overnight to separate the cream, pour out the liquid and use for smoothies or something, use the cream that's left)
- 1 tsp vanilla bean paste
- 2 tsp vanilla
- 4 tsp maple syrup
1. Soak your hazelnuts overnight 2. In a high-speed blender, blend all of the ingredients for the crust. 3. Once blended, press into a deep dish pie pan (I used a 9.5 inch glass pan). Check that you work it into all the little corners! 4. Put in the fridge while you work on the next layer. 5. In a high-speed blender, blend all of the ingredients for the hazelnut layer. 6. Pour and spread evenly into the pie pan. 7. Refrigerate at least 2 hours. I left it overnight and did the rest the next day. 8. In a high-speed blender, blend all of the ingredients for the pudding layer. 9. Pour and spread evenly into the pie pan. 10. Refrigerate at least 2 hours. 11. In a high-speed blender, blend all of the ingredients for the whip cream. If you like your whip cream to taste a little more on the sour cream side, add more lemon. 12.Pour and spread evenly into the pie pan. 13. Top with chocolate shavings, or sprinkle cacao on top like I did. So yummy. 14. Refrigerate and/or serve!
Eat Clean, Eat Well,
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