Almond Caramel Carob Mousse Pie
1 almond crust (recipe follows) or crust of choice
Nut caramel layer:
1 cup sugar
5 tablespoons coconut oil (or solid vegan oil equivalent)
3 tablespoons almond butter (I used crunchy)
2 teaspoons arrowroot (or cornstarch) mixed with 2 tablespoons soy milk and 1 teaspoon vanilla
Carob (or chocolate) Mousse Layer:
3/4 cup of *this frosting recipe, made with carob powder if preferred
1 package silken tofu
1/2 cup coconut milk
1 cup water boiled with 1 tablespoon agar powder
1 teaspoon each vanilla and coconut extract
2 tablespoons maple syrup
strawberries to garnish (optional)
Almond Crust: Preheat oven to 350 degrees. Mix the following dry ingredients together in a bowl:[br] 1 cup flour, 1 cup sliced almonds, 1/4 cup sugar, 2 teaspoons dry Ener-g egg replacer.
Then add:[br] 6 tablespoons melted coconut oil mixed with 1 teaspoon vanilla and 2 tablespoons water. Press into pie pan and chill for a half an hour, then bake for 20 minutes.
Chill at least an hour before second layer.
Nut Caramel Layer:[br] Mix all caramel ingredients together in a saucepan. Bring to a boil on medium heat, stirring frequently, once sugar dissolved and mixture starts to thicken, remove from heat and pour onto chilled pie crust. Chill at least 3 hours before final layer.
Carob/Chocolate Mousse layer:[br] You will need 3/4 a cup of this frosting recipe: * http://vegweb.com/index.php?topic=6224.0 *. Blend that, the silken tofu, coconut milk, maple syrup, and extracts together in a food processor, then slowly add the water boiled with agar. Pour on top of chilled caramel and chill for another couple of hours until set.
Garnish with strawberry slices, toasted slivered almonds, or coconut if you wish ^^
This recipe takes patience but its worth it!!!!!!! So yummy!!!!!!!!!!! You can choose to either make a peanut caramel/chocolate pie or an almond caramel/carob pie ^^