Gluten Free • Paleo • Sugar Free • Dairy Free

Mississippi Mud Pie

Mississippi Mud Pie

I own 2 pairs of tracksuit pants; one for good, one for home. 

What makes ‘good’ tracksuit pants you ask?

Velour obviously, no elasticated cuffs (this allows your trackies to sit better and cover your odd socks) and a drawstring waist band (in case you eat too much cake).

Which such occasions qualify for the ‘good trackies’?

My friend Carolyn has a rule; you can only wear track suit pants out of the house if you are pregnant or breast feeding. As I am neither, I have broken her rule numerous times this week, and have committed many crimes against fashion (I even made a quick dash to the shops in my gym Lycra!).

Mississippi Mud Pie 3

Until recently I held quite a public position in the regional town that I live in. Most people knew me from my weekly photo in the paper; where I had blow waved hair, an ironed shirt and a fully made up smile. My trackies were like my superhero costume. They were my disguise. I could go about my daily life without people recognizing me; I had the freedom to go shopping with my children without being hassled and, just as importantly, the comfort of polar fleece. Anonymity was my super power! 

Life is much simpler these days, but some days I still feel like enabling my inner velour. And let’s face it; they’re just soooo comfortable!

 This cake is based on the classic Martha Stewart Mississippi Mud Pie. I made it a few Christmas ago to tasty reviews, but sadly it is not Paleo friendly….until now! Not only does this pie contain no dairy, gluten or processed sugar it has fruit and a vegetable! Come on; that has to be the healthiest dessert ever? Or should it be called dinner?

My pie had 16 slices and each slice had approximately 324 calories. It is a simple recipe to make but can be time consuming due the need to refridgerate between layering. Start planning the day ahead.

MississippiMudPie1

Mississippi Mud Pie
Serves 16
One of my all time favourite desserts!
Print
Prep Time
1 hr
Cook Time
1 hr
Total Time
24 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
24 hr
Chocolate Pie Crust
  1. 1/2 cup Almond Meal
  2. 1 cup Coconut Flour (available from health food and speciality stores)
  3. 4 tablespoons unsweetened Cocoa
  4. 1/2 teaspoon Salt
  5. 1/2 teaspoon Baking Soda
  6. 1/2 cup Coconut Oil, softened but not melted
  7. 1/2 cup Maple Syrup (you could substitute honey etc)
  8. 2 Eggs
  9. 2 teaspoon Vanilla Extract
Chocolate Pudding
  1. 230 grams Sweet Potato, baked-measured after baking (to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes)
  2. 1 tablespoon Coconut flour
  3. 1/2 cup Coconut Oil, melted
  4. 3/4 cup Cocoa, unsweetened
  5. 1/4 cup plus 2 tablespoons Maple Syrup
  6. 3 Eggs
  7. 2 teaspoon Vanilla Extract
  8. 1 teaspoon Baking Soda
  9. Dash of salt
Mousse
  1. 2 large ripe Avocados (or 3-4 small ones)
  2. 1/2- 2/3 cup unsweetened Cocoa
  3. 1/2-2/3 cup Maple Syrup (you could also use honey, etc.)
  4. 1Tablespoon Vanilla Extract
  5. 1/4 tsp salt
  6. 1 Tablespoons milk
  7. 2 Tablespoon Whipped Coconut Cream, for whipping
Whipped Coconut Cream
  1. 1 can organic Coconut cream, opened and in fridge overnight
  2. 2 teaspoons Maple Syrup
  3. 2 teaspoons Vanilla Extract
Pie Crust
  1. Preheat the oven to 175C (350F).
  2. Grease and line with baking paper a 20cm/8 inch springform cake tin.
  3. Sift the dry ingredients into a blender.
  4. In a separate small bowl, whisk together the wet ingredients.
  5. Pour the wet ingredients into the dry, and blend combined.(this can also be done by hand)
  6. Wrap the dough in plastic and place in the fridge for 20 minutes (this makes it easier to handle)
  7. Using your fingers, press the dough evenly into the bottom and up the sides of the tin. There will be enough dough to make a high edge, approximately 5 cm.
  8. Bake in the oven for 7 minutes.
  9. Cool completely.
Chocolate Pudding
  1. Preheat the oven to 160C/325F
  2. Place the sweet potato in blender and mix until a puree forms.
  3. Add all the other ingredients and mix until blended and smooth.
  4. Add to cooled pie crust and bake for 27 minutes.
  5. The pudding should still be slightly gooey in the centre when removed from the oven.
  6. Allow to cool before placing in fridge, preferably overnight but for at least 2 hours.
Mousse
  1. Remove the pips and scoop the avocado pulp into the food processor/blender.
  2. Add 1/2 cup cocoa, 1/2 cup maple syrup, vanilla, salt and milk.
  3. Blend and blend until all the lumps and bumps are gone... then blend some more.
  4. Taste the mousse at this point. If the flavour of the avocado is too strong then add an extra 1 Tablespoon of both cocoa and maple syrup until the right flavour is achieved (don't go over 2/3 cup of each).
  5. Transfer to the bowl of a kitchen stand mixer with a whisk attachment..
  6. Add coconut cream and whisk for 3 minutes, or until fluffy.
  7. Spoon into the pie crust (on top of cake).
  8. Refridgerate to firm up mousse for at least 1 hour.
Cream
  1. Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
  2. Place the cream in a mixing bowl and beat using the whisk attachment.
  3. Add the maple syrup and vanilla to taste and continue whisking until thick.
  4. When the Mousse is firm in the crust, add 1 cup (or more) of cream to top of cake.
  5. Keep refridgerated.
Adapted from Martha Stewart
Adapted from Martha Stewart
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

 

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