Hallie Klecker's Gluten-Free Cranberry Mousse Pie with Chocolate Almond Crust

Ingredients

Cooking Directions

Preheat the oven to 350°F.

Make the crust: in a food processor fitted with the steel blade, grind the almonds for about 1 minute to form a meal. Add the cocoa powder, baking soda, and salt. Process to combine. Transfer the mixture to a large mixing bowl.

In a small pot over low heat, melt the coconut oil and agave nectar together. Stir this into the flour mixture until thoroughly combined. Stir in the shredded coconut. Press the dough into the bottom and up the sides of a 9-inch pie plate. Wet your fingers slightly with water if the dough sticks to them.

Bake the crust for about 15 minutes or until dry and firm to the touch. Set aside to cool.

Make the filling: in a blender combine the cranberries, cherries, coconut milk, agave nectar, orange juice, and orange zest. Blend on high to combine. In a small bowl, dissolve the gelatin in the boiling water. Add this mixture to the blender and blend on high to combine. Immediately pour the filling into the cooled pie crust.

Transfer the pie to the refrigerator to chill for at least 1 hour. Serve chilled, sprinkled with the sliced almonds if using.

Recipe courtesy of Hallie Klecker, author of "The Pure Kitchen."