Yes to Yummy

Mississippi Mud Pies

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When I was younger, my parents and I would often go out to dinner at a restaurant called the Ash Creek Saloon. It was kinda a cheesy place with wood everything and lots of cowboy hats, but as I recall, the food was pretty good.  The restaurant is gone now, but the one thing I still have a concrete memory of was the Mississippi Mud Pie. I only have flashes of Oreo cookie crumbs and sticky chocolate syrup, but I remember that it was really, really good. This is a healthier and more sophisticated version.

Ingredients

Prep Time
Cooking Time
Total Time
Yield 3 good-sized mud pies

FOR THE CRUST:

2 cups of walnuts

1/2 cup of cocoa powder

A pinch of salt

2 tablespoons of maple syrup (or coconut nectar)

FOR THE COFFEE CREAM:

1 cup of cashews, soaked overnight

1/2 cup of strongly-brewed coffee (preferably decaf)

2 tablespoons of maple syrup (or coconut nectar)

2 tablespoons of coconut oil

A pinch of salt

FOR THE CHOCOLATE LAYER:

The coconut cream from 2 cans of coconut milk (put them in the fridge overnight, tip upside down, and pour out the “water” on the bottom)

1/2 cup of cocoa powder

2 teaspoons of vanilla extract

2 tablespoons of maple syrup (or coconut nectar)

A pinch of salt

FOR THE CHOCOLATE SHELL:

3 tablespoons of coconut oil

3 tablespoons of cocoa powder

Directions

FOR THE CRUST:

Pour the walnuts, 1/2 cup of cocoa powder, and salt into the bowl of a food processor. Process until the walnuts are finely ground but nowhere near turning buttery, about 30 seconds to 1 minute.

Add in 2 tablespoons of maple syrup (or coconut nectar, if you prefer) and process for another 30 seconds until everything sticks together in a nice, firm dough.

If you find your crust is too liquid-y, add in more walnuts. If you find it is too dry, add more maple syrup.

Line 3 mini spring-form pans (or ramekins if you don’t have them) with a circle of parchment paper. Using your fingers, squish 1/6 of the crust into each of the pans, using up only half of your total crust. Spread it out so there are no holes and everything is in one uniform layer.

Pop those guys in the freezer while you make the coffee cream layer.

FOR THE COFFEE CREAM:

In the bowl of a food processor or blender, combine the cashews with the coffee, 2 tablespoons of maple syrup, 2 tablespoons of coconut oil, and a pinch of salt. Blend until homogeneous and creamy, about 1 minute.

Take the spring form pans out of the freezer and evenly divide the cashew mixture among the three of them. Use a spatula or the back of a spoon to smooth them out, then pop them back into the freezer for at least 3 hours to firm up. This is crucial!

After your spring form pans have been in the freezer for 3 hours with the cashew base, take them out and evenly divide the rest of the crust mixture among the pans.

Applying very gentle pressure, spread the crust out so it completely covers the layer of cashew cream. If you press too hard, you’ll have a mess–so be very, very careful.

Pop those bad boys back in the freezer while you make the light, fluffy chocolate layer.

FOR THE CHOCOLATE LAYER:

In the bowl of a food processor or blender, combine the coconut cream with 1/2 cup of cocoa powder, vanilla extract, 2 tablespoons of maple syrup, and a pinch of salt. Blend just to combine (only about 15-20 seconds), then taste and adjust if necessary.

Take the spring form pans out of the freezer (again) and divide the fluffy chocolate layer evenly among the three pans. Pop in the freezer for at least another hour.

Take the pans out of the freezer after the hour has elapsed. In a small bowl, combine 3 tablespoons of coconut oil with 3 tablespoons of cocoa powder, then pour 1/3 of it over the top of each pie, using a fork or spoon to spread it out.

Put back in the freezer overnight. The next day, de-mold the Mississippi Mud Pies and store in the fridge for a softer dessert or freezer for a firmer sweet treat.

Enjoy!


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