Chocolate Mousse Pie with a secret ingredient

Chocolate Mousse Pie with a secret ingredient

I am not vegan and I doubt I would ever be, but I love recipes that use healthier ingredients without compromising on the taste a lot. I was going through a beetroot phase at home, and when I came across this recipe from Love Food Eat (God bless her), I just had to make it right away. And I am bleddy glad I did.

Sanaa A'esha


  1. 1 Cup Whole wheat flour
  2. 1/4 Cup Coconut Oil
  3. 2 Tablespoons Cocoa Powder
  4. 4 Tablespoons Sugar
  5. 5 Tablespoons Water , cold
  6. 1 Cup chocolate Semi sweet
  7. 1/2 Cup Beetroot puree


40 mins
  1. Add Photo

    Place the coconut oil in the fridge till it turns solid and resembles butter. Mix all the ingredients for the crust (other than the water) till it feels like bread crumbs.

  2. Add Photo

    Use just enough cold water to bring the dough together. Keep it in the refrigerator for 20-30 mins.

  3. Add Photo

    Rolling out the dough might be a little tricky. So if it tears, don't worry. Just press and seal it together on the bake tin.

  4. Add Photo

    Bake the crust at 210°C for 8-10 minutes or till golden brown. Let it cool completely.

  5. Add Photo

    Peel and boil beets till its tender. And blend into a smooth puree, as you would baby food.

  6. Add Photo

    Melt chocolate using a double boiler. Once the mixture cools, add the beet puree and mix.

  7. Add Photo

    Pour the choc-beet mixture onto the crust. Smoothen the surface with a flat spoon. Lick your fingers.

  8. Add Photo

    Refrigerate for at least 2 hours till it completely sets.

  9. Add Photo

    Taste it and you won't believe how amazing it is. And the hint of red is just gorgeous.

  10. Add Photo

    Note: if you don't like coconut flavour in desserts, skip this. It's not meant to be for you.

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap