Dandelion Root Coffee Cacao Mousse

Amazingness right there!

1 cup Almond, Pecans, Cashews, Hickory nuts… whatever you have on hand
5-7 dates (pitted) or 2 T of maple syrup or honey for sweetener
2 T coconut oil
1/2 tsp of ground cinnamon
1 pinch of celtic sea salt

To add wild nutrition you can add wild seeds (Plantain, Lambs1/4, Amaranth…)  I call this healthy disguises

1. Pre-heat the oven to 350 degrees

2. Blend everything together in a food processor

3. Press crust into the bottom of a pie tin

4. Bake in the pre-heated oven for 10 minutes or til golden brown

5. Once baked, leave to cool completely before filling with the Chocolate Mousse.

This is not a mousse pie but a fruit tart but the picture of the crust shows better than my other photos (the crust is the same for both paleo recipes)

Chocolate Mousse:

1 can of full fat coconut milk

1/4 cup of coconut flour

1 frozen banana

1/4 cup of raw cacao powder

2 T of Dandelion root strong decoction

Sweeten with 1-3 T Erythritol or Maple syrup (or whatever, do this to taste)

1 t vanilla extract

pinch of sea salt

1. Blend all ingredients in a food processor for a LONG time, till the coconut flour is thoroughly blended with the rest of the ingredients

2. Pour into the pie crust and refrigerate for at least 4 hours.

 More pics of the process

Dandelion Chocolate Mousse

Melted chocolate, Dandelion root coffee grinds and 2 T of Dandelion decoction added to the chocolate

Dandelion Mousse 2

Adding the chocolate root mix to the mousse ingredients to blend well

Dandelion mousse 3

Pour the well beaten mousse into the prepared nut / date pie crust and refrigerate for a long time. I love adding Strawberries on top for color and flavor.

Sidra decorating this Dandelion coffee mousse pie with Violet flowers that she just picked.