6 Servings
6 Hours
Allergens
Because I don’t eat raw eggs, I’m always looking for a creamy, thick chocolate mousse recipe that doesn’t call for eggs. One day, I was playing around in the kitchen and I discovered the versatility of coconut milk in mousse. I added some chocolate sesame spread along with a tahini topping and this amazing dessert was born! It’s not overly sweet, and with deep hints of sesame, it will wow your tastebuds! The best part is, there’s zero baking and it’s SO easy!
Shake the can of coconut milk well before using. Pour into a saucepan and simmer on a low fire until boiling.
Place the chocolate chips, brown sugar and chocolate sesame spread into a glass mixing bowl. Pour the boiling coconut milk over it. Let the chocolate sit and steep for three to four minutes, then mix it together until smooth and creamy.
Pour the melted chocolate mixture into the pie crust and drizzle some tahini on top in swirls. Drag a toothpick to make pretty designs on top. Refrigerate the pie overnight, or for at least five to six hours until set and ready to serve.
Whip the Rich’s whip, and add one teaspoon tahini at the end. Top the pie with the tahini cream and toasted sesame seeds. Enjoy!
Sponsored by Pure Food
