Dad's PB Mousse Pie

• 16 Pitted Medjool Dates
• 1 cup walnuts
• ½ cup cacao powder
• ½ cup almond flour (or sub oat or coconut flour)
• ¼ cup maple syrup
• Pinch of salt
  
  
  
  

• 1 can coconut cream*
• 1 cup of creamy all natural peanut butter
• ½ container silken tofu
• ¼ cup maple syrup
• Top with: Melted dark chocolate and chopped peanuts

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1. To a food processor or high speed blender add your pitted medjool dates and walnuts, pulse until mostly broken down. Next add your cacao powder, almond flour, maple syrup and salt. Process until a thick dough forms.
2. The mixture should stick together when you press between your fingers. Add dough to a tart pan and press down evenly with your hands. If dough sticks to your fingers, wet your hands quickly under running water and then continue to press down until dough is evenly dispersed.
3. Add your tart pan to the freezer to let cool while you prepare the filling.
4. As long as you have cleaned out most of the dough from the blender/food processor you can use the same blender to make the filling, no need to wash in between!
5. To your blender add your coconut cream, peanut butter, silken tofu and maple syrup. Blend until smooth and creamy.
6. Remove tart shell from the freezer and fill with peanut butter mousse. Put the tart back in the freezer to let chill fully. Next, melt your chocolate and chop peanuts for the topping. Remove pie from the freezer and drizzle with chocolate and sprinkle chopped peanuts.
7. Let chill in the freezer for at least 1-2 hours, remove from the freezer 20 or so minutes before serving to let thaw slightly. Serve cold and enjoy!