Sugar Free French Silk Berry Pie

Chocolate Mousse:
1 cup heavy cream
1 cup coconut milk
5 oz sugar free dark chocolate bars (I used 2 Lily’s 85% bars)
1 Tbs cocoa powder
½ cup powdered sweetener (monkfruit/erythritol blend)
3 eggs
1 tsp liquid stevia
2 tsp vanilla extract
pinch of salt
8 oz cream cheese, softened

Other Filling and Topping Ingredients:
1 lb fresh raspberries and/or blackberries
1 cup heavy cream
1 Tbs cream cheese, softened
1 Tbs powdered sweetener (monkfruit/erythritol blend)
½ tsp vanilla extract
Garnish: chocolate curls or shavings (from a SF chocolate bar)

Crust:
1 1/3 cups almond flour
1 Tbs coconut flour
2 Tbs powdered erythritol
2 Tbs cold butter, cut into small pieces
2 tsp water
1 tsp vanilla

Crust: Combine almond and coconut flours and erythritol in a food processor and pulse. Add butter and pulse again. Add water and vanilla and pulse until mixed and mixture begins to form a ball. Use your fingers to press into a pie plate. Flute edge. Bake at 350°F for 12-15 minutes. Cool completely.

Chocolate Mousse:
Place cream and coconut milk in a microwave safe bowl. Heat to boiling point in microwave. Set aside.

In a blender, combine chocolate bars, cocoa powder, and powdered sweetener. Blend for about 30 seconds, or until chocolate bars are in fine pieces. Add eggs, stevia, vanilla, and salt. Blend until you have a thick chocolate cream.

Remove the small opening on the blender lid. While blender in running, slowly pour in the hot cream/coconut milk. Blend for an additional 30 seconds. Add cream cheese to blender and blend again until smooth. Allow chocolate mousse to cool until barely warm.

Arrange berries in the bottom of the cooked and cooled pie crust. Pour cooled chocolate mousse over the berries. Chill until firm, about 2 hours.

Make whipped cream: combine heavy cream, 1 Tbs soft cream cheese, sweetener, and vanilla in a mixing bowl. Beat with a mixer until stiff peaks form. Spread over chilled pie. Garnish with chocolate shavings or curls.

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