Mississippi Mud Pie

This was truly heavenly! So delicious, full of flavour and actually quite light.

Give it a try and let me know what you think 👇🏻

RECIPE:

Crust Layer
* 1 1/2 cups almond flour
* 1/2 cup arrowroot flour
* 1/4 cup coconut sugar
* 1/2 TSP fine salt
* 1/8 TSP ground cinnamon
* 1/4 cup plus 2 TBSP coconut oil, melted
* 3 TBSP water

Cake Layer
* 1 cup almond flour
* 1/2 cup cacao powder
* 1 TSP baking soda
* 1/2 TSP fine salt
* 1 cup coconut sugar
* 2 large eggs
* 1/2 cup coconut oil, melted
* 1/2 cup dark chocolate
* 1/2 TSP vanilla extract

Chocolate Custard Layer
* 1/2 cup dark chocolate
* 1 1/2 cups raw cashews, soaked for 4 hrs
* 3 TBSP cacao powder
* 1/4 cup plus 1 TBSP maple syrup
* 1/2 cup unsweetened almond milk
* 1 TSP vanilla extract
* pinch of salt

Coconut Whip
* 2 (13.5 oz) cans coconut cream, refrigerated 12 hours
* 2 TBSP maple syrup
* cacao powder, for dusting

Preheat oven to 325°F. Grease 8-inch springform pan, line bottom with parchment paper.

Make crust layer. Whisk dry ingredients in large bowl, add coconut oil and water. Spread mixture on pan (2.5" up sides), flatten with fingers. Parbake for 10 minutes. Set aside, and turn oven up to 350°F.

Make cake layer. Whisk dry ingredients in medium bowl. Beat sugar, eggs and vanilla on high (1-2minutes) in large bowl. Melt chocolate and coconut oil, add to wet mixture and combine. Add dry ingredients to wet mixture, slowly on low, until combined. Add batter to crust and bake for 28-30 minutes. Let cool.

Make custard layer. Melt chocolate. Combine all ingredients in high speed blender. Blend until smooth. Spread over cake layer. Refrigerate for 5 hrs.

Make coconut whip. Turn cans upside down, open, pour out liquid, scrape cream into large bowl. Add maple syrup. Beat on high until creamy. Add to custard layer.

Sprinkle with chocolate and enjoy.