NuGo Series: Healthy Chocolate Coconut Mousse Pie (Vegan + GF)

Every Thanksgiving should include pie, chocolate and NuGo bars…or NuGo Bar Chocolate Pie.

I’m not sure if the pilgrims started that cute little pie trend, but I’m sure glad it exists. Everything tastes better in pie form—and that my friends, is a fact. But more likely than not, you’re already going to have the apple pie taken care of—whether grandma is making it with love this year or you picked it up at your local bakery. Let’s dazzle your friends and family. Let’s do the unexpected.

When grandma asks what you’re doing with your life or if you’re still single, shove a large piece of this vegan and gluten-free, healthy chocolate coconut mousse pie in her mouth.

Wow, that was a mouth full. Pun intended. Like, I’m sorry but did the pilgrims declare that all family members must ask you stressful, loaded, pit-inducing questions while you’re trying to enjoy the harvest from your fellow brethren? No one should have to endure that kind of torture. And now you don’t have to because this vegan & gluten-free, healthy chocolate coconut mousse pie was created for the sole purpose of acting as a conversation stopper. One lick and your family members will be speechless. Mission accomplished.

If you’re vegan and your family is harassing you about getting adequate daily protein into your diet, boy do I have the answer for you.

NuGo bar chocolate pie. If you live under a rock, NuGo Dark Bars are healthy, vegan + gluten-free protein bars made with real dark chocolate. Click here to read about their real dark chocolate initiative to stop label deception. So, when grandma pinches your biceps and badgers you about how you need some meat on your bones, slice yourself another serving of this protein pie.

Healthy Chocolate Coconut Mousse NuGo Pie (V + GF)

@_sammibrooke

Use This:

Pie Crust-

• 2 Dark Chocolate Coconut NuGo Bars

• 540g pitted medjool dates (soak in water for an hour if not soft and syrupy)

• 2-3 Tbs raw cacao powder (I used Navitas Organics)

• 1/4 cup raw, unsweetened coconut shreds

• 1/4 cup walnuts

Pie Filling-

• 1 can full fat coconut cream

• 2-3 Tbs raw cacao (I used Navitas Organics)

• 2 Tbs coconut sugar

• 1 tsp vanilla extract

• Optional: Dairy-free chocolate chips to top (I used Sunspire)

Do This:

Pie Crust-

1. Add all ingredients to a blender or food processor. Make sure you break up your NuGo bars into pieces. Pulse. Stop, scrape and blend until fully combined.

2. Spread evenly into a pie tin. I chose to go with mini pie tins to place at each end of the Thanksgiving table. My crust filled 3 mini pie tins and I had enough to fill 2 more, but chose to use that extra crust as a topping! (If you don’t have a pie tin, you can really make it any shape you want. You can use a cake dish, etc.)

Pie Filling-

1. Pour the coconut cream in a bowl and whisk.

2. Add the cacao, coconut sugar and vanilla. Whisk until well combined.

3. Pour into pie dish and let set in fridge for 2 hours to firm.

4. Roll the extra crust into long pieces and press all around the pie as a “frame.” Top with vegan chocolate chips.

5. Shove it in grandmas mouth if she asks you uncomfortable questions. It’ll leave her speechless. Mission accomplished.