Yield: 6 Tarts
Almond Butter Rice Crispy Crust
- 2 tablespoons almond butter (sub nut butter of choice)
- 1/2 tablespoon maple syrup
- 1/2 tablespoon coconut oil
- 1 1/2 cups Erewhon Crispy Brown Rice Gluten Free Cereal
Chocolate Mousse Pie Filling:
- 4 ounces dark chocolate (72%)
- 1/2 cup organic coconut cream (from canned coconut milk)*
Make the Rice Crispy Crusts
In a small saucepan over medium heat, combine almond butter, maple syrup, and coconut oil, stirring until melted together. Remove from heat and add cereal, stirring until completely coated. Set aside to cool and “set” a bit.
Press rice crispy mixture into regular size muffin tins (base and sides in a thick layer), set aside to set.
Make the Chocolate Mousse
*Without shaking, open the can of coconut milk and spoon out the thick portion at the top of the can (reserving remainder for smoothies).
Chop chocolate. In a small saucepan over low heat, whisk coconut cream until heated (this takes several minutes, but keep heat low). Add the chopped chocolate and remove from heat. Continue whisking until chocolate is melted and the mixture is smooth.
Pour into a container with a lid and cool in the refrigerator until set. Spoon mixture into a piping bag or plastic baggie (or simply spoon into crusts), and pipe chocolate into rice crispy crusts. Spread like frosting to create an even surface.
Source: Kristina Sloggett