Not a thing gets past you guys, my dear, astute readers. Rest assured, I wasn’t trying to pull a fast one on anyone, but somehow it managed to slip past my grasp that limoncello is made with vodka, and yes, vodka is in fact made with grain, rendering it chametz for Passover. Doh! Though this oversight can happily be corrected by simply substituting lemon juice for the alcohol, nothing could correct the composition of my finished cheesecake bites. A new dessert was needed for the approaching seder, and soon. So I took to the kitchen and made a lavish semi-freddo, a beautiful thing with ribbons of chocolate and emerald green pistachios… Using cornstarch (corn is considered kitniyot.) Strike two.

Despite the fact that I was bat miztvahed eons ago, I sure do suck at being Jewish.

Not one to give up, though, it was back to the drawing board. Frantically scrambling to mix and match the odd ingredients on hand into something both delicious and kosher, it seemed there was no good resolution in sight… Until I fell upon the leftovers from an experimental whipped creme. Made merely from nuts, this was just the ticket.

Folded in with ample amounts of melted bittersweet chocolate and fresh strawberry puree, this fluffy filling was right at home on top of a thin layer of fresh, sliced strawberries, all in an almond meal and cocoa crust. Nothing wheat-y, grain-y, or otherwise offensive here! Fingers crossed, I think that this one will finally appease the Passover police.

Happy Pesach!

Edited, because I woudn’t want to anger the hungry hordes…. I wasn’t planning on posting the recipe, since it was so last-minute and I’m not prepared to sign off on that whipped topping experiment, but I realized that by substituting a store-bought version, it should work out just as well. So, consider this an extra-special little Passover gift!

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Yield: Makes 8 - 12 Servings

Strawberry-Chocolate Mousse Pie

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Folded in with ample amounts of melted bittersweet chocolate and fresh strawberry puree, this fluffy filling was right at home on top of a thin layer of fresh, sliced strawberries, all in an almond meal and cocoa crust.

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

Cocoa Crust:

• 1 1/2 Cups Almond Meal
• 1/4 Cup Natural Cocoa Powder
• 1/4 Cup Vegan Butter or Coconut Oil, Melted
• 2 Tablespoons Granulated Sugar

Strawberry and Chocolate Mousse Filling:

• 1 Cup Fresh Strawberry Puree*
• 1/4 Cup Light Agave Nectar
• Pinch Salt
• 12 Ounces Bittersweet Chocolate, Finely Chopped
• 1 1/4 Cups Whippable Vegan Cream or Coconut Cream
• 1/2 – 1 Cup Sliced Fresh Strawberries

Instructions

1. For the crust, preheat your oven to 350 degrees, and lightly oil a 9-inch round pie pan. Mix together all of the crust ingredients in a large bowl, and transfer the well-blended mixture to you prepared pan. Use your fingers and the palms of your hands to smoothly press it into the bottom and up the sides, making sure there are no bare patches. Bake for about 10 minutes, until the top edges are slightly deeper brown. Set aside and let cool.
2. Meanwhile, you can start to get the filling together. In a large, microwave safe dish, combine the strawberry puree, agave, salt, and chopped chocolate. Microwave for 1 – 2 minutes, stirring thoroughly at 30 second intervals, until completely melted and smooth. Set aside for the time being to let cool.
3. Pour the whippable cream into the bowl of your stand mixer, and whip on high speed for 3 – 4 minutes, until its about tripled in volume, light and fluffy. Take a dollop out and stir it into the chocolate mixture, just to lighten it up a bit. Now, move half of the remaining whipped “cream” and place it in the bowl of chocolate mix. Use a wide spatula to gently fold it in, being careful not to knock out the air
   bubbles. Add in the remainder of the whipped “cream,” and fold once more.
4. Evenly cover the bottom of the baked crust with sliced strawberries, and then spoon the finished chocolate mousse on top. Decorate the edges with additional sliced strawberries, if desired.

Notes

*To make strawberry puree, just take about 1/2 pound of fresh or frozen and thawed strawberries, and blend them into smithereens in your food processor or blender. Strain, if desired (I was in a rush and didn’t; I don’t think the finished pie suffered because of it.)

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Wholesome, Organic Blue Agave, 44 oz (1.25 kg)
• 
  Now Foods, Real Food, Raw Almond Flour, 22 oz (624 g)
• 
  Nature's Charm Coconut Whipping Cream

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 458Total Fat: 36gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 39mgSodium: 57mgCarbohydrates: 27gFiber: 8gSugar: 14gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.