Chocolate Peanut Butter Mousse Pie

Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer to chill.

In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.

For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.

Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.

To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.

Next, add date paste and mix once more. If you haven't made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.

Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.

Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.

To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).

Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.