Chocolate Mousse Pie and Chocolate Mousse

raw chocolate  pie 2011-1Coconut Crust
Yield: 3 C for one 9 inch pie crust

1 ½ cups unsweetened shredded dried coconut
1 ½ cups raw macadamia nuts or raw walnuts, unsoaked
½ teaspoon salt
½ cup pitted medjool dates, unsoaked

Place coconut, macadamia or walnuts and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together. (Don’t over process this or it will get too mushy.) Store in sealed container. Coconut crust will keep for one month in the refrigerator and 3 months in the freezer. (When you’re ready to make a pie, sprinkle some raw shredded coconut on the bottom of the pie plate. This will make it cut easier and not stick to the plate. JWS)

Chocolate Mousse Pie Filling
Yield: 2 Cups or 4 servings (double batch of original mouse recipe which follows)

½ Cup pitted medjool dates, soaked
½ Cup pure maple syrup or agave nectar
1 teaspoon vanilla extract
1 ½ Cup mashed avocado (3 avocados)
¾ cup cacao (raw cacao) or raw carob powder (or a combination of the two JWS)
½ cup water

Place the dates, maple syrup and vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa or carob powder and process until creamy, stopping occasionally to scrape down sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer.   (Or pour the mousse into the pie crust and chill for a couple of hours. Then enjoy!)

chocolate mousse 1Chocolate Mousse
Yield: 1 cup (2 servings)

1/4 c pitted medjool dates, soaked
1/4 c pure maple syrup or agave nectar
1/2 tsp vanilla extract (optional)
3/4 c mashed avocados (1 1/2 avocados)
1/4 c plus 2 T raw cacao or carob powder (or a combination of the two- JWS)
1/4 c water

Process dates, maple syrup and vanilla until creamy with S blade until smooth.  Add avocado and cocoa powder  and process until creamy.  Scrape down bowl and process water in briefly.   Store in sealed container up to 3 days in refrigerator or two weeks in freezer.   Serve chilled or at room temperature.

Adapted from Raw Foods Made Easy for 1 or 2 People, by Jennifer Cornbleet

 

 

 

 

 

 

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