This was almost as fun to make as it was to eat. That's because the crust is simply made of toasted pecans, maple, coconut oil and salt blitzed up in a food processor. And the dark chocolate mousse filling comes together quickly in one sauce pan on the stovetop. Once the two components are layered into a pie plate, the pie goes into the fridge (or freezer, if impatient) for a few hours to set. No baking involved, naturally free of gluten and dairy, and only simple ingredients required.
Read MoreThese cherry chocolate ice cream bars might be the easiest, most delicious dessert I make all summer. Fruity, rich, and creamy bites of frozen bliss, these bars are exactly what I want during Madrid's sweltering summer days.
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