Yesterday was my birthday and today is my father’s birthday. We have been celebrating all weekend! When I told my dad “Happy Birthday”, he said it didn’t feel like today was the actual day, since we’ve been partying pretty hard! That includes my share of sugar- laden desserts and plenty of Riesling.
My birthday is sort of bittersweet. I enjoy the celebrating, but it also signals that summer is on it’s way out. This year, seeing summer go may not be so emotional as it was really brutal! I’m more that ready for some cooler weather, and the chance to start using the oven again.
Still, you have to give summer a good send off right? What better way to do it than to showcase the last ice box pie. I think I saved the best for last.
Mint Chocolate Dream Ice Box Pie For the mousse:
*1/2 tsp stevia
*About 40 drops of Nu Stevia Cocoa Bean Extract* (see below) or 1 tsp of sugar-free and alcohol-free vanilla flavoring (I’ve been using Frontier brand)
*1/2 cup of organic fair trade cocoa powder
*about 1/2 cup water
*a few drops of peppermint oil
Blend together all ingredients and let chill for several hours.
Chocolate Teff Crust:
1 cup teff flour
1/4 tsp powdered stevia
1/3 cup coconut oil or ghee, melted
1/4 tsp salt
1/4 cup cocoa powder
Combine all ingredients in a mixing bowl. In a skillet, dry roast the flour mixture for 3-5mins, stirring constantly to prevent burning. Remove from heat and press into desired pie plate or tart pan. Let cool to room temperature.
Assemble your pie. Fill crust with mousse, and return to refrigerator for at least one hour. Top with your favorite toppings, like fruit or whipped coconut cream and serve.
Makes one (9 inch) pie or six (4 inch) mini tarts
*This product does contain grain alcohol. Avoid it if you cannot tolerate any alcohol and use the vanilla. It will taste just as good!