Prepare the almond crust base:

1. Preheat the oven to 350°F (175°C) and line a springform with baking parchment.

Toast the almonds

1. Toast the almonds in the oven for about 5-7min, until fragrant. Let them cool for a few minutes.
2. Place the oats and salt in a food processor and pulse until finely ground. Add the toasted and cooled almonds. Process until most of the almonds are finely ground, but you have a few coarse bits left.
3. Add the buckwheat flour, olive oil, and maple syrup and pulse until the dough is just combined, but still crumbly.
4. Press the dough into the bottom of your prepared springform. Pierce a few times with a fork, to prevent bubbles from forming while baking.
5. Bake the crust in the preheated oven for about 14-18 minutes, or until it turns golden brown.
6. Turn the springform once during the process, as most ovens bake unevenly.
7. Once the crust is done baking, remove it from the oven and let it cool completely. Do not take out of the springform, as you will need it to hold the mousse until it’s firmed up.
8. Cover with clingfilm after it is cooled if you make it the day before.

Once cooled, cover with chocolate

1. Melt the dark chocolate in the microwave by using 30 second bursts and stirring in between each.
   Or use a bowl over a pot of hot water to slowly melt it. Make sure the bowl doesn’t touch the water.
2. Brush the dark chocolate evenly over the crust. Put in the fridge to harden, while you prepare the mousse.

Prepare the strawberry mousse filling:

1. In a blender or large mixing bowl using a handheld mixer, combine the soy milk, protein powder, Greek yogurt, honey, lemon juice and vanilla extract. Whisk well until smooth and no lumps remain.
2. If you are using a large blender like Vitamix, simply add 2 cups of cleaned strawberries to it and blend until smooth.
3. If you have no blender, you can smash the strawberries with a fork. Your mousse might not be as smooth, but then you’d have some lovely bits of strawberry in it, which has its own charm. Add them to the protein mix.
4. Dissolve the gelatine powder in 4 tbsp hot water, stirring thoroughly, until no powder or clumps remain.
   Add a little bit of the protein mix to the liquid gelatine to temper it.
5. Now while blending or mixing with your whisk, start drizzling the gelatine into the mix. Continue until you have a foamy mix.

Assemble the pie:

1. Check if the chocolate on the crust is hard, my tapping it.
2. Add the remaining strawberries either whole or halved, depending on size.
3. Pour the mousse on the crust (still in the springform).
4. Place the pie in the refrigerator to set for at least 2-3 hours, ideally overnight or until the mousse is firm.

Serve

1. Once the mousse has set, remove the pie from the refrigerator and gently run a knife around the inside of the springform, to losen the pie. Remove the sides of the spring form, then carefully slide the whole pie onto a serving platter.
2. Optionally, you can garnish the pie with additional strawberry slices, crumbs of leftover almond crust or some melted dark chocolate.
3. Look at the nutrition label. Then try a piece of pie. Be baffled. Look at the label again. Have another piece.