Mom on the Run |
| Whip It Real Good: Grain Free Chocolate Ice Box Pie Posted: 06 Aug 2012 12:08 PM PDT Its confession time….For the last few months I have been sloppy with creating and making the most healthy food for the family. Now I am not saying that I have been letting my children eat fast food every night but when our schedule began to get a little out of control so did our food choices. A trip to my Naturopathic doctor, Dr. Lauren Gouin, made me realize that when I do a little bit of planning making good food choices is not that difficult. I also explained to her that I had not been feeling my best and she suggested trying to eliminate refined sugar and gluten from my diet and then dairy. At first I was not impressed with her suggestion. I can eliminate gluten (I have done this is the past with lots of success) but sugar. Well I did what any good food blogger does….I went to the blogosphere for help in finding new ideas. There are many gluten and sugar free blogs out there. When I saw what Amy from Simply Sugar and Gluten Free could create, I was sold. She has amazing mouth watering recipes. Not only is the food she creates amazing her food philosophy really put my own health in perspective. I decided to try this desert first because of its simplicity. I am not a baker and actually shy away from baking recipes. It was my oldest Daijia who encouraged me to give it a try. I am so glad I did and it gave Daijia and I some much needed Mom and Daughter kitchen time. Our kitchen adventures usually lead to lots of laughs and great conversation. Although this recipe is not dairy free the only dairy I used was the heavy whipping cream. I am still in the process of finding a substitute for that. I will make this pie dairy free by the end of the summer. Here is what we created with modifications in parenthesis. Chocolate Icebox Pie with a Walnut Crust
Ingredients
Instructions Pour the milk into a medium saucepan and sprinkle it with the gelatin. Let sit for a few minutes to soften the gelatin, then heat the mixture over medium-low heat and stir in the agave. Whisk in the cocoa powder, vanilla, and coffee granules. Let the mixture heat until it nearly boils, then remove from the heat and strain through a fine-mesh strainer into a heatproof bowl. Cover and refrigerate for 20 minutes, or until cooled and slightly thickened. It should be the consistency of runny pudding. Don't chill it too long or it will be too thick to incorporate whipped cream. (Note:If by chance your chocolate mixture gets too thick, use an immersion blender or a regular blender to smooth it out.) While the chocolate mixture is chilling, whip the heavy cream using a stand mixer or handheld mixer on medium high speed until stiff peaks form. Cover and refrigerate until the chocolate mixture has cooled and thickened. This was Daijia's favorite part. Stir one-fourth of the whipped cream right into the chocolate. Fold the remaining cream into the chocolate in 2 or 3 additions, adding more when the previous addition has started to incorporate. Resist the temptation to stir. Just keep folding until the mousse is homogeneous. Turn into the cooled pie crust, cover, and chill for several hours or overnight. When the pie was finished chilling the chef of course got the first slice. It of course got her seal of approval for the rest of the family to eat. The perks of being the oldest sister. We are already scouring my recipe box for other treats to make. Have you made anything new lately that you found on a blog? Please share the recipe if you have! Happy Monday!
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