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!).

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.

MISSISSIPPI MUD PIE

INGREDIENTS

CHOCOLATE PIE CRUST (adapted from Against all Grain)
1/2 cup almond flour
1 cup coconut flour (available from health food and speciality stores)
4 tablespoons unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut oil, softened but not melted
1/2 cup maple syrup (you could substitute honey etc)
2 eggs
2 teaspoon vanilla extract

CHOCOLATE CAKE (adapted from Amazing Paleo)
2 Sweet Potatoes- medium sized, peeled, cut and baked until soft (approx 40 minutes at 180C/350F)
1 tablespoon Coconut flour
1/2 cup coconut oil, melted
3/4 cup cocoa, unsweetened
1/4 cup plus 2 tablespoons maple syrup
3 eggs
2 teaspoon vanilla extract
1 teaspoon baking soda
Dash of salt

MOUSSE
See The Great Chocolate Mousse-Off

CREAM
1 can organic Coconut cream, opened and in fridge for min 5hours
1-2 teaspoons maple syrup
1-2 teaspoons vanilla extrct

INSTRUCTIONS

PIE CRUST
Preheat the oven to 175C (350F).
Grease and line with baking paper a 20cm/8 inch springform cake tin.
Sift the dry ingredients into a mixing bowl of a kitchen stand mixer.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and mix until combined.
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.
Bake in oven for 7 minutes.
Cool completely.

CHOCOLATE CAKE
Preheat oven to 160C/325F
Place sweet potato in blender and mix until a puree forms.
Add all other ingredients and mix until blended and smooth.
Add to cooled pie crust and bake for 27 minutes.
Cake should still be slightly gooey when removed from the oven.
Allow to cool before placing in fridge, preferably overnight but for at least 2 hours.

MOUSSE
See The Great Chocolate Mousse-Off remembering to whip the mousse with the additional coconut, almond milk or whipped coconut cream.
Spoon into pie crust (on top of cake).
Refridgerate to firm up mousse for at least 1 hour.

CREAM
Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
Place cream in mixing bowl and beat using whisk attachment.
Add maple syrup and vanilla to taste and continue whisking until thick.
When Mousse is firm on cake, add 1 cup (or more) of cream to top of cake.
Keep refridgerated.