My Tomato Cake raised several eyebrows. Lots of people thought it was a crazy idea! Some tried it and thought it was a wonderful idea!! Some friends asked me when I was making a beet cake! lol
Here comes another delicious recipe with a secret ingredient! And guess what that is!!
BEETS! Yes… this incredible chocolate mousse pie has beet puree in it.
I know there are several beet cake recipes out there. So I thought of getting a little more daring and trying to make a beet-chocolate mousse recipe and I think it’s a winner! Mousse is creamy and soft with a hint of beet in it. It has no cream or egg or butter or anything else! It’s just chocolate and beet puree! I can confidently say that it is as good (if not better) as some of the best mousse I have had!
For the crust again I tried something I had never tried before. I made a whole wheat pie crust with coconut oil. I have been wanting to bake with coconut oil after knowing about how much healthier coconut oil is compared to butter. I added a couple of cocoa powder and sugar to it. It turned out amazing!! I stuck my coconut oil in the freezer for 10 minutes for it to harden before I added it to the flour. I made the crust as thin as possible and it was perfectly crumbly and almost brittle just the way I like it! It does have a deep coconut flavor (which my husband wasn’t a fan of) but I enjoyed it. If you have used coconut oil/butter in your cooking/baking and like it then I am sure you will like this one too.
A few of my cousins and friends who visited us tasted the pie and couldn’t guess the secret ingredient even after several hints! They couldn’t even believe it that the crust was whole wheat and had coconut oil! My daughter licked all the bowls with chocolate beet mousse clean and my husband was THRILLED that my weird beet chocolate combo worked this well!
I wasn’t really measuring everything while making this so all the measurements are approximate here.
I love how my vegan, healthy chocolate mousse pie with beets turned out! Make this and let me know what you guys think! Soon
For the crust
- 1 cup of whole wheat flour
- ¼ cup coconut oil
- 2 tbsp cocoa powder
- 4 tbsp sugar
- 5-6 tbsp cold water
For the mousse
- 1 cup semi sweet chocolate
- 1/2 cup beet puree
To make the pie crust first place the coconut oil in the freezer/refrigerator till it’s solid and looks like butter. Mix the flour, cocoa powder, sugar and the coconut oil and slowly combine with your fingers. When it resembles bread crumbs add enough cold water to make dough. Keep it in the refrigerator for 20-30 mins. Roll it into ¼ inch thickness and place it in the pie plate. Use your hand to put it together if it breaks or tears. Bake the crust at 210°C for 8-10 minutes or till golden brown. Let it cool completely.
Peel and boil beets till soft and blend it into a smooth puree. Melt the chocolate using a double boiler till smooth. Turn off the heat and let it cool for a few minutes. Now add the beet puree and mix well.
Pour this chocolate beet mixture into the prepared pie crust and smoothen the surface with a flat spoon. Refrigerate for at least 2 hours till it completely sets. If you want it to be not too soft you can even put it in the freezer for 15-20 minutes till it hardens a little.
Serve with whipped cream or ice cream or eat it plain like how I did.