Cranberry Rosemary Roasted Chicken might be the easiest Holiday dinner you can make, while being utterly delicious and impressive. Everything gets roasted in the same pan, minimizing the cleanup. And you can prepare it ahead of time, up to the point where you just push it into the oven an hour before you want to eat. It even makes its own sauce by virtue of the pretty pink cranberry butter you spread under and on the skin.
Why You Want to Make This
A roast chicken of some sort has long been my go-to easy dinner when I had friends over. It is equal parts super easy and impressive and never fails to deliver. This Cranberry Rosemary Roasted Chicken is no exception but might become my new obsession. Well…as long as I can find cranberries that is.
Super Flavourful
Similar to my Black Garlic Roast Chicken, which I’m using usually to make an epic salad, this Cranberry Rosemary Roasted Chicken gets its flavour and juiciness mainly from the compound butter that is spread both under and on the skin, to deeply infuse the flesh with festive fruitiness. Meaning opposed to just serving it with cranberry sauce, we let the delicious pink butter penetrate the meat and keep it both juicy and extra flavourful.
Comes with Sides
Not just the chicken, but also the sides come included in the recipe, so you have everything ready right out of the oven. Surrounded by baby potatoes, seasoned with rosemary, mushrooms, roasted in the juices while the chicken rests, and cranberries, creating a delicious sauce that needs nothing else, you get a complete meal. Time to start a new Christmas tradition!
Versatile Cranberry Butter
The Cranberry Rosemary Butter I made especially for this recipe is the secret star of the show. I saw a fair few recipes for cranberry chicken, but all just had the cranberries surround it. I really wanted the flavour in my chicken. So I thought “What if I use the Cranberry Port Sauce I made and add it to the butter? Let me tell you, it was a full success! Not just pretty in pink, but so delicious, you’ll want to spread it on everything from bread to meat. I imagine it would be fantastic with any dark and gamey tasting meat like lamb or deer, who both benefit from sweet fruity flavours.
I’ve added orange zest and rosemary here, but you could easily vary it with different herbs or citrus fruits. For a change, I did not use any garlic, as I wanted the cranberries to shine.
Quick to Prepare
Most of the work is done by your food processor (or a quick mashing with a fork) and the oven. And while the smell of roasting chicken and cranberries fills your house, you have time to get ready or relax. Is there any better way to prepare dinner?
The Ingredients
The Chicken
Use the best quality bird you can afford. Free range does make a difference for both the welfare of the animals and in flavour. I often get one of the lovely local free range chickens my butcher offers and am always amazed by the difference it makes.
Potatoes
Baby potatoes are best, as they keep their shape while roasting and you don’t have to peel them.
Mushrooms
I used chestnut mushrooms here but use whatever you enjoy and find in your local supermarket.
Cranberries
Fresh or frozen are both great options. Due to the long roasting time, you don’t need to account for either, they will cook through and disintegrate into the sauce.
Butter
Use good quality butter here, as it will flavour both meat and sauce. I’m using 1 stick, which makes more than you need for the chicken. But apart from being so delicious, you’ll want to try it on everything, it’s harder to mix smaller amounts in the food processor. So you are left with delicious leftovers to use on sandwich or maybe even scones for breakfast.
Cranberry Sauce
I’m using my homemade Cranberry Sauce with Port and Clementines for this, which makes for incredible flavour in the butter. But you could easily use shop bought. Just make sure not to use warm sauce or a very runny kind. Mine was about Jam consistency.
Orange
The zest is added to the butter, the juices squeezed over the potatoes and the remains stuffed into the chicken cavity, to get absolutely all the flavour I can.
Rosemary
Fresh Rosemary works best. About 1 tbsp chopped in the butter and 1 tbsp chopped in the potatoes. You could use thyme too if you like.
The Process
Optional Chicken Brining
I often brine my chicken in a simple 4 cups water, ½ cup salt, a few cloves smashed garlic, sliced lemon and some herbs. Similar to, but simpler than the one I used for my Black Garlic Chicken. This keeps the chicken extra juicy and flavourful. But this is by no means essential. If you choose to use it, add the chicken to a large sealable bag (I user Freezer bags), add cold water, lemon, herbs, maybe some smashed garlic and ½ cup of salt. Seal the bag and shake, so the salt dissolves. Keep in the fridge like this for up to 2 days.
This is an optional step, so I haven’t shown it here, to keep things simple. Let me know if you’d like a full recipe and I’ll add one soon.
Take your chicken out of the fridge (if you brined it, rinse, and pat dry) about 1h before you want to roast it, so it can come to room temperature.
Preheat your oven to 400°F/200°C
The Cranberry Butter
Now all you need to do is mix either homemade (like this Cranberry Sauce with Port and Clementines) https://forthepleasureofeating.com/cranberry-sauce-with-port-and-clementines/ or shop bought Cranberry sauce with butter, balsamic vinegar, rosemary, orange zest, salt and pepper in your food processor or mash it by hand. You can prepare this the day before if you like but remember to take it out of the fridge about an hour before, so it’s easy to rub onto the chicken skin.
Add the Cranberry Butter under and on the chicken skin, being careful not to rip the skin. I usually gently slide my hand under the skin of the breast, starting on the neck side, which has more room to expand, and create 2 pockets for the butter, before pushing a few portions under it and spreading it out by gently pushing on the skin towards the bottom. Then use some of the remaining butter and rub it all over the chicken skin.
Potatoes, Cranberries and Mushrooms
Half the baby potatoes, depending on their size. Very small ones can be left whole. In a bowl, drizzle with a tablespoon of olive oil, season with salt and pepper and add a tablespoon of chopped rosemary. Mix everything so the potatoes are evenly coated.
Lightly grease your roasting tin with a bit of olive oil.
Add the potatoes to the roasting tin and tumble over the fresh cranberries. Squeeze over the juice of the orange and stuff the halves into the chicken cavity.
Roasting
Nestle the chicken between the potatoes and cranberries and roast in the middle of the oven for about 1 hour. Rotate once after 30 minutes, if your oven roasts unevenly.
Towards the 45 minutes mark, check the skin of your chicken. If you see some spots getting too dark, cover it loosely with a bit of kitchen foil, while it cooks through.
While your chicken is roasting, quarter the mushrooms and season with salt and pepper. No oil is needed, as they will be coated in the buttery juices later.
Once the chicken is golden brown and cooked through (Test by piercing the thickest part of the leg with a knife. If the juices run clear, your bird is ready), carefully transfer it to a large rimmed plate and cover loosely with kitchen foil to rest.
Add the Mushrooms to your tin. Stir briefly, to coat them in the flavourful, buttery juices and turn the potatoes, so they can brown. Put back into the oven for another 15-20 minutes, or until your potatoes have nice and golden edges and your mushrooms are cooked.
To Serve
Serve everything on a big plate, carving your Cranberry Rosemary Roasted Chicken at the table or pre-carve and serve the meat over the potato-cranberry-mushroom mix. Don’t forget to drizzle the buttery, fruity pan juices over everything. Add more Cranberry Sauce at the table if you like.
Meal Prep
Both Cranberry Sauce (if you decide to make your own) and Cranberry Butter can be prepared a few days ahead.
If you decide to brine your chicken, you can do so up to 2 days ahead.
The butter is best spread on in the last moment, as it tends to slide off if cooled and then warmed again.
Potatoes and Mushrooms can be prepared ahead, but they take just a few minutes.
Please Comment
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share and comment. It helps me a lot.
Cranberry Rosemary Roasted Chicken
Cranberry Rosemary Roasted Chicken might be the easiest Holiday dinner you can make, while being utterly delicious and impressive. Everything gets roasted in the same pan, minimizing the cleanup. And you can prepare it ahead of time, up to the point where you just push it into the oven an hour before you want to eat. It even makes its own sauce by virtue of the pretty pink cranberry butter you spread under and on the skin.
Take the chicken out of the fridge about 1 hour before roasting to bring it to room temperature.
Preheat the oven to 400°F/200°C.
Make the Cranberry Butter:
In a food processor or by hand, mix cranberry sauce, butter, balsamic vinegar, 1 tablespoon of rosemary, orange zest, salt, and pepper.
Carefully lift the skin of the chicken and rub some of the cranberry butter underneath. Rub some of the remaining butter over the chicken skin. Keep leftovers of the butter in the fridge for another use.
Prepare Potatoes and Cranberries
In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and 1 tablespoon of chopped rosemary.
Grease a roasting tin with olive oil and add the potatoes. Sprinkle fresh cranberries over them.
Squeeze the juice of the orange over the potatoes and place the squeezed halves inside the chicken cavity.
Place the chicken in the roasting tin among the potatoes and cranberries.
Roast the Chicken:
Roast in the middle of the oven for about 1 hour. Rotate the tin once after 30 minutes.
Check the chicken skin at the 45-minute mark. If it's getting too dark, cover it loosely with kitchen foil.
Prepare Mushrooms:
While the chicken is roasting, season quartered mushrooms with salt and pepper.
Once the chicken is cooked, transfer it to a plate and cover loosely with foil.
Add mushrooms to the roasting tin and stir to coat them in the buttery juices. Turn the potatoes.
Finish Roasting:
Place the tin back in the oven for another 15-20 minutes until the potatoes have golden edges, and mushrooms are cooked.
Serve:
Carve the chicken at the table or pre-carve and arrange it over the potato-cranberry-mushroom mix.
Drizzle the buttery pan juices over everything. Serve with additional cranberry sauce at the table.
Enjoy your Cranberry Rosemary Roasted Chicken with its fruity blend of flavours!
Notes
Meal PrepBoth Cranberry Sauce (if you decide to make your own) and Cranberry Butter can be prepared a few days ahead. If you decide to brine your chicken, you can do so up to 2 days ahead.The butter is best spread on in the last moment, as it tends to slide off if cooled and then warmed again.Potatoes and Mushrooms can be prepared ahead, but they take just a few minutes.4 portionsCalories: Approximately 510 calories
Protein: Approximately 23 grams
Carbohydrates: Approximately 42 grams
Fat: Approximately 28 grams
Fiber: Approximately 6 grams
Nutrition
Calories: 510kcal
Nutrition Facts
Cranberry Rosemary Roasted Chicken
Amount per Serving
Calories
510
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
This Cranberry Sauce with Port and Clementines is a very grown up version of your usual Cranberry Sauce. It’s made by caramelising the sugar first, giving it depth of flavour. Even richer by adding port, taking it into Christmas territory via cinnamon and clementines, all working together wonderfully. You can use it as sauce or, if cooked longer, jam.
Why You Want to Make This
Everyone needs a good Cranberry sauce recipe. Especially if you, like me, are utterly tempted by the lovely bright ruby berries appearing on the supermarket shelves around this time of the year.
So why would you choose this one, considering you have to *gasp* caramelise sugar for it? (I promise, it’s easy)
Depth of Flavour
Have I made the very simple Cranberry sauces and jams that just require you to boil the cranberries with some sugar and be done? Of course I have. Were they good? Absolutely.
So why go through this extra step? Because caramel flavour just adds a whole new dimension to your sauce. The deeply dark, even slightly burnt, caramel flavour elevates this to a dish worthy for a Christmas Table. Either in form of Sauce or, if you prefer, as I do, as jam on your breakfast table.
It doesn’t add much extra work either. Just a little patience and occasional swirling of your pot, until you achieve that deep amber colour we are aiming for.
Port
Friends told me that for them, Port is the epitome of a Christmas drink. For me, being German, it always was Mulled Wine. So I basically combined the two here by using spices found in mulled wine and adding Port to the Cranberries while cooking, so the alcohol evaporates. It leaves behind its deep, sweet, and fruity notes, adding richness to the slightly astringent cranberries.
Versatility
As mentioned above, you can use this as Sauce by cooking shorter and adding some salt and pepper or Jam, by cooking longer. But have you ever tried adding it to butter, making essentially a cranberry compound butter, to spread under chicken skin. This is what I used for my Cranberry Rosemary Roasted Chicken.
The Ingredients
Cranberries, of course. You can use fresh or frozen here. I used 1 pack of fresh ones as I found them in the supermarket in Ireland.
Sugar, which will be caramelised first. Caster sugar, being finer, will melt a tiny bit faster, but I used standard white sugar, and it worked just fine.
2 cinnamon sticks – You could also use ground cinnamon. About 1 tsp should be enough.
Allspice – This, together with the cinnamon and the clementine zest, gives this sauce it’s very Christmas-like flavour.
A pinch of salt – Don’t skip this. It might seem like a tiny addition, but it lifts all the other flavours.
Clementines – Instead of the more classic oranges, I’m using clementines for their sweeter flavour. Both zest and fileted flesh.
Port – Use whatever port you’d also like to drink. Not only because there will be plenty left over in the bottle, but also because the flavour of it will shine through very clearly.
If you’d rather not include alcohol, you could use grape juice instead.
Variations: Try adding a different alcohol. Red wine, for a less sweet flavour or maybe some Amaretto for almond flavour. In Germany it’s sometimes added to mulled wine and it’s delicious.
Especially if using it as sauce, some Rosemary or Thyme would be lovely here.
Orange instead of clementine will do just fine and be a little less sweet.
The Process
For the clementines I specified zest and filets. I grated the zest, then, with a sharp knife, sliced off the top and bottom peel, so I could see the flesh. Then, following the curve of the fruit, I sliced off the skin, to expose the separate segments, taking off the bitter pith. By cutting with a small knife along the dividing skin between the segments, I cut out the little filets.
If you feel that’s just way too much work, feel free to just squeeze out the juice after zesting.
In a heavy based pot, for even heat distribution, add the sugar. Without stirring, but the occasional swirl, let it slowly melt and caramelise. It should turn a deep Amber, but not burn. Use your nose to determine when it reaches caramelisation. A stainless steel pot can help too, as you see the colour. Mine is dark and antistick, but the caramel scent worked perfectly, telling me when it was enough.
Once the caramel has reached the desired colour, add the remaining ingredients, and stir, so everything is coated with the caramel.
Let the Cranberry Sauce with Port and Clementines simmer for 10-20 minutes, depending on your desired consistency. I wanted a relatively firm and concentrated Jam I could spread on bread, so mine was cooked close to 20min.
With a spoon, fish out the cinnamon sticks and discard.
Serve you Cranberry Sauce with Port and Clementines either warm, as sauce or fill into a very clean jar and keep in the fridge for up to 3 weeks, if used as Jam. This is lovely either with cold meats (Try Roast Beef with crispy potatoes!) or spread on bread or used in a compound butter for all sorts of recipes.
Meal Prep
The Sauce can be made up to a week ahead and will keep fine in the fridge. Just gently warm it through before serving and maybe stir in a little water if needed, as it tends to firm up when cooling.
As Jam, this is absolutely delicious on my Sourdough Pumpkin Soda Bread, which would be lovely as Christmas breakfast.
Please Comment
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share and comment. It helps me a lot.
Cranberry Sauce with Port and Clementines
This Cranberry Sauce with Port and Clementines is a very grown up version of your usual Cranberry Sauce. It’s made by caramelising the sugar first, giving it depth of flavour. Even richer by adding port, taking it into Christmas territory via cinnamon and clementines, all working together wonderfully. You can use it as sauce or, if cooked longer, jam.
Put a heavy-based pan over a medium heat and allow the sugar to melt (without stirring) and turn a rich caramel colour before adding the cranberries, clementine filets and zest, spices and port.
Stir to coat everything in the caramel. Bring to a simmer and cook for 10-20 minutes until the cranberries break down and thicken.
If you’d like to use this as sauce, season while cooking with salt and pepper and cook a bit shorter, to achieve a more sauce like consistency. For Jam, cook longer, until very thick.
Take out the cinnamon sticks and discard.
Pour into a very clean Jar and store in the fridge. The Sauce will keep about 1 week in the fridge.
Notes
Meal PrepThe Sauce can be made up to a week ahead and will keep fine in the fridge. Just gently warm it through before serving and maybe stir in a little water if needed, as it tends to firm up when cooling.6 Portions:Calories: Approximately 107 calories
Protein: Approximately 0.3 grams
Carbohydrates: Approximately 27 grams
Fat: Approximately 0.1 grams
Fiber: Approximately 3 grams
Nutrition
Calories: 107kcal
Nutrition Facts
Cranberry Sauce with Port and Clementines
Amount per Serving
Calories
107
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy, For Guests, fruit, meal prep, Vegetarian
This Protein Chocolate Mousse Pie is for the days when only rich, indulgent chocolate will do. Dark, silky mousse on a crispy almond crust, which is topped with salted date caramel. You will get basically your cookie, caramel, and chocolate hit all in one. And the best thing? Apart from the incredible flavour of course! You also get 13.5g of protein from each slice and 320cal.
Why You Want to Make This
Chocolate is Good For You!
You think I’m kidding, right? But it’s true. Dark chocolate has a range of health benefits not to be ignored. Starting with antioxidants over a good amount of magnesium and iron, all the way to positive effects on risk factors for heart disease. It may even help maintain cognitive function. So dark chocolate in particular can absolutely be part of a healthy diet. Within reason that is, as it can also contain a lot of sugar and fats.
Indulgence with Sneaky Benefits
During my weight loss journey, I did a lot or reading about a balanced diet and nutrition. With that it became glaringly obvious to me, that I was not eating enough protein, since I don’t eat much meat or legumes, which are the best sources of protein.
I needed to supplement but wasn’t the biggest fan of drinking protein shakes either. Most just tasted just chalky and like sweeteners, and I plain could not face drinking them every day. So I started including them into all sorts of recipes, starting with Nice-cream made from frozen bananas and chocolate protein powder, which was good, but got boring fairly quickly. Different recipes had to be found, but none of the online ones I tried were particularly tempting. Obviously I had to come up with my own.
Loving pie, my Banoffee Protein Mousse Pie is the first of its kind and I was so happy with the results, I started using a similar formula for other pies too, like the Strawberry Protein Mousse Pie and now this Protein Chocolate Mousse Pie.
You can vary this endlessly to get different flavours, your protein hit, healthy fats and fibre from the Almond Crust and a reasonably low calorie content too! Considering it’s yoghurt, nuts, oats, protein powder and whole wheat spelt flour, I wouldn’t hesitate having this for breakfast!
Can Be Made Ahead
The fact that you can make the whole pie the day before, as it needs to chill in the fridge to set for at least 2h is a benefit. It means, if you are expecting guests (who will never suspect this is healthy!), you can do all the prep the day before and relax when they arrive.
Dates – I’m using Medjool dates most of the time, but any date will do. If using Medjool dates, you’ll need about 10 that you remove the stone from. Simply break them open lengthwise and pick it out. If using other types of dates, weigh about 160g/ 5.6oz after removing the stones, which gives you the same amount.
Salt – I’m using Malton salt for this recipe instead of my usual kosher salt, as I love the flavour it gives. And you can sprinkle the pretty little crystals on top later if you like. Just adjust the taste to your liking.
Water – You’ll need about 1/4 cup of drinking water to add to the food processor when processing the dates. If you want a creamier, milder caramel, you could also use plant milk or regular milk. Just be aware that regular milk will spoil faster, as it’s not cooked for this recipe.
Almond Crust
For the base, same as in my Banoffee Protein Mousse Pie, I’m using an Almond Crust, to replace the cookies and butter with a more wholesome option. The inspiration came from one of my favourite cookbooks “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well” by Amy Chaplin and her fabulous Toasted Almond Base recipe.
Almonds – The almonds are half finely processed and half chopped, which gives this crust a lovely crunch.
Olive Oil – This binds the crust and will make it bake very crisp in the oven.
Maple Syrup – The sweetener. Not much, but enough to have the Almond crust taste like very delicious biscuits.
Whole Spelt Flour – Adds nutty taste and binds the ingredients into a proper crust.
Almond extract – This is optional, but adds even more delicious almond flavour.
The Chocolate Protein Mousse
Apologies for the dates in this picture, they belong to the date caramel. I was clearly scatterbrained when taking it.
Protein Powder – My all-time favourite is from MyProtein and comes in lots of flavours. For this pie I used their Dark chocolate flavour, to add even more chocolatey taste to the pie.
This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try.
Due to the protein powder, I only needed to add 1 tsp Honey, to get the sweetness I wanted. I know this sounds incredibly low but trust me on this. Or don’t trust me, but instead try the mousse when you mixed all the ingredients. If you aren’t purring with pleasure, add more of whatever you feel it needs.
0% fat Greek Yoghurt – This makes the bulk of the filling, and you might think it adds too much acidity, but the protein powder mixed with soy milk add enough creaminess to balance it nicely.
Soy Milk – Any full fat milk will do, but soy has the highest protein content and is really creamy, so that’s what I’m using as I can’t have cows’ milk. Yoghurt works fine for me, but if you can’t have that either, use any lactose free option.
Dark chocolate – This is a Chocolate Mousse Pie after all, so I’m using good quality dark chocolate here.
Cacao Powder – I’m using Valrhona here, unsweetened, and dark, as I had it at home and absolutely love the flavour. You can use any unsweetened dark cacao powder. Just stay away from the overly sweet drinking chocolate powders, as we are aiming for a really rich chocolate taste.
I’m also including instant espresso powder, which deepens the chocolate flavour even more and is a favourite addition in my recipes with chocolate.
I’m using gelatine to set this, though if you are braver than I am, you could try it without, as the chocolate, which gets melted and cools while whipping into yoghurt and soy milk might just be able to hold the structure. But honestly, I felt due to the soy milk added it would need a bit of help.
Don’t be afraid of using gelatine. It’s as simple as mixing a few tablespoons of water with the powder, heating it in the microwave for 10-15 seconds and stirring again. There are vegan options available in some supermarkets, I just couldn’t find any at the point I was planning this.
If you make it with one of them, I’d love to hear about it.
Caramelised Coconut Chips – Optional
These Coconut chips don’t just look pretty, they are also really delicious and super easy to make. A quick mix with a spoonful of maple syrup and a few minutes in the oven turn them into caramelised crunch you’ll just want to eat by the handful. Plan ahead and make double, if you love snacking.
The Process
Date Caramel
To soften them, soak your dates for 10 minutes by covering them with hot water. If you have very fresh Medjool dates, you can skip this step. But for any other type or slightly older dates, I would pre-soak to make them easier to process.
Add the dates, water, and a pinch of salt to your food processor or high speed blender. Blend until you have a really creamy caramel like mass. Taste, add water or salt, depending on your taste and how soft you want this to be.
The Almond Crust
Preheat your oven to 350°F/175°C and line a springform with parchment paper.
Toast your almonds in the oven for 8 minutes, stir them, toast for another 5-8 minutes or until they smell fantastic and are slightly browned in the middle.
Leave the oven on, while you mix the crust.
Add half of your almonds to the food processor together with the oats and process until you have the consistency of breadcrumbs. Don’t overprocess or you get accidental almond butter.
Chop the remaining almonds roughly, to keep some crunch in the base.
Add the almond-oat mix and all remaining ingredients to a bowl and stir until everything is well incorporated.
Spread the almond base into your springform and bake for about 14-18 minutes or until golden brown and your kitchen is filled with heavenly almond aroma.
Let the base cool while you mix the filling. You can prepare it the day before if you want to get ahead.
The Protein Chocolate Mousse
Slowly melt your chopped dark chocolate in the microwave. I usually do 1min first, stir and then continue in 30 second bursts, stirring in between, until liquid.
In a high mixing container or your stand mixer, add the yoghurt, honey, vanilla, cacao powder, soy milk, protein powder, espresso powder and cacao powder. Start mixing until well combined and no lumps remain.
In a small bowl, add 2-3 tbsp of cold water to your gelatine powder and stir until no dry spots remain. This will form a very thick gel-like mass. In your microwave, heat it for 10-15 seconds, no more. You don’t want it to boil, just melt.
While constantly whisking, add first the melted dark chocolate in a stream, then the melted gelatine to your yoghurt-protein mix. Keep whisking until you have a mousse like consistency. This should only take a minute or two. It won’t get super light and frothy. More a silky type of mousse. Similar to ganache, but a bit lighter.
Assembly
With your almond crust still in the spring form for support, start by spreading the date caramel over the base. This adds delicious salted caramel flavour and keeps the crust from getting soggy.
Pour over your Protein Chocolate Mousse and spread it out evenly.
Store in the fridge uncovered, for about 1h or until the filling has set a bit. At that point you can cover the springform with clingfilm and leave it for either 1h longer until fully set or overnight.
The optional but delicious Caramelized Coconut Chips
Preheat your oven to 165°C (325°F).
In a bowl, combine the coconut chips, maple syrup, and a pinch of salt. Mix well.
Spread the coated coconut chips on a baking sheet and bake for 8 minutes. Stir the chips and then bake for an additional 5 minutes or until they turn golden brown. Remove from the oven and let them cool; they will crisp up as they cool.
To Serve
Dust with more dark cacao powder if you like and garnish with optional coconut chips or almond flakes.
Gently slide a sharp knife along the edges of your pie, to loosen it from the springform. Remove the ring and carefully slide the whole pie including the baking parchment onto a cake platter.
Enjoy as it is or with additional whipped cream if you like.
Meal Prep
Just as the Banoffee Mousse Pie, this can be made ahead. The almond crust keeps baked and wrapped in clingfilm for up to 4 days. After that it might lose its crispness.
Since the Protein Chocolate Mousse Pie has to set in the fridge for about 2h, it’s ideal to make the day before.
The one thing you’ll want to add just before serving are the Coconut chips if using, as they can get soft and soggy in the fridge. So keep them outside of the fridge in an airtight container once baked.
The whole pie will keep in the fridge for about 4 days. But I highly doubt it’ll last that long!
Please Comment
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share and comment. It helps me a lot.
Protein Chocolate Mousse Pie
This Protein Chocolate Mousse Pie is for the days when only rich, indulgent chocolate will do. Dark, silky mousse on a crispy almond crust, which is topped with salted date caramel. You will get basically your cookie, caramel, and chocolate hit all in one. And the best thing? Apart from the incredible flavour of course! You also get 13.5g of protein from each slice and 320cal.
10Medjool dates For the data caramel. Check notes for details.
¼cupwater
¼tspkosher salt
Chocolate Protein Mousse
1cup0% fat Greek yoghurt
1tsphoney
1tspvanilla extract
3tbspcacao powderdark, plus extra for dusting if desired
2/3cupsoy milk
4oz/100g dark chocolatechopped
1tspinstant espresso optional
2scoops protein powder I used “MyProtein – Dark Chocolate” for added chocolate flavor.
2tbsppowdered gelatine 1 pack
Optional Caramelised Coconut Chips
1cupcoconut chips
1tbspmaple syrup
¼tspkosher salt
Instructions
Date Caramel:
Soak dates in hot water for 10 minutes to soften.
Drain dates and add them to a food processor with water and a pinch of salt.
Blend until a creamy caramel-like consistency is achieved. Adjust water or salt to taste.
Almond Crust:
Preheat oven to 350°F/175°C and line a springform with parchment paper.
Toast the almonds in the oven for 13-16 minutes, stirring once after 8min, until fragrant and slightly browned.
In a food processor, combine half of the toasted almonds, oats and spelt flour. Process until you have a fine, breadcrumb like texture. Tip into a bowl and add olive oil, maple syrup, salt, and almond extract.
Chop the remaining almonds and add to the mix.
Spread the almond mixture into the springform and bake for 14-18 minutes until golden brown.
Let the crust cool
Protein Chocolate Mousse:
Melt dark chocolate in the microwave, stirring in 30-second intervals.
In a mixing container, combine yoghurt, honey, vanilla, cacao powder, soy milk, protein powder, and espresso (if using).
In a small bowl, add cold water to gelatine, stir, and microwave for 10-15 seconds until melted.
While whisking your yoghurt-protein mix, stream in melted chocolate, then melted gelatine. Whisk until a silky mousse consistency is achieved.
Assembly:
Spread date caramel over the crust.
Pour the Protein Chocolate Mousse over the date caramel and spread it evenly.
Refrigerate uncovered for 1 hour, then cover with cling film and refrigerate for an additional hour or overnight.
Optional Caramelized Coconut Chips:
Preheat oven to 165°C (325°F).
In a bowl, mix coconut chips with maple syrup and salt.
Spread the coated chips on a baking sheet and bake for 13 minutes or until golden brown. Let them cool.
To Serve:
Dust with cacao powder and garnish with optional coconut chips or almond flakes.
Gently loosen the pie from the springform and transfer it to a cake platter.
Enjoy as is or with additional whipped cream if desired.
Notes
The one thing you’ll want to add just before serving are the Coconut chips if using, as they can get soft and soggy in the fridge. So keep them outside of the fridge in an airtight container once baked.The whole pie will keep in the fridge for about 4 days. But I highly doubt it’ll last that long!10 portions:Calories: Approximately 321 calories
Protein: Approximately 13.5 grams
Carbohydrates: Approximately 40 grams
Fat: Approximately 14 grams
Fiber: Approximately 6.5 grams
These values are approximate and can vary based on specific brands and variations in ingredient measurements.
Nutrition
Calories: 321kcal
Nutrition Facts
Protein Chocolate Mousse Pie
Amount per Serving
Calories
321
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword For Guests, Healthy, High Protein, Vegetarian
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