This recipe is from Alissa Cohen. The crust is made with dates, coconuts and walnuts. Yes, I'm allergic to walnuts, but I've been avoiding them for months, and I think it's okay to have them on special occasions. (In this case the special occasion is a book club meeting with my vegan group!) The filling is made with avocados, dates, agave nectar and raw cacao powder. The group couldn't believe it was made with avocados because it was so rich and decadent. Delicious desserts don't need to be unhealthy!
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Hi! do you have a recipe for this? Looks great! And no, never would have thought it was avocados either!
ReplyDeleteHi Lona!
ReplyDeleteHere it is! Let me know if you make it.
Raw Chocolate Mousse Pie
Crust:
1 1/2 cups raw walnuts
1 1/2 cups unsweetened, shredded coconut
8 medjool dates, pits removed
1/2 teaspoon sea salt
Filling:
8 pitted medjool dates, soaked 30 minutes and drained
1/2 cup agave nectar or maple syrup
1 teaspoon vanilla extract, optional
3 avocados, mashed (1 1/2 cups)
3/4 cup unsweetened cacao powder
1/2 cup filtered water
1 pint raspberries for garnish, optional
To make the crust, place the coconut and sea salt in a food processor fitted with the S-blade and process until finely ground. Add the walnuts and process until the mixture resembles coarse crumbs. Break up the dates evenly over the mixture. Process until the mixture just sticks together. Press into a 9-inch shallow pie plate or tart pan.
To make the chocolate mousse filling, place the dates, agave nectar, and vanilla in a food processor fitted with the S-blade and process until smooth. Add the avocados, cocoa powder, and water, and process until smooth and creamy. Fill the crust with the mousse filling.
Chill for at least 2 hours before serving, covered with plastic wrap, Chocolate Mousse Tart will keep in the refrigerator for up to 3 days and in the freezer for up to 2 weeks. Top with fresh raspberries before serving, if desired.
From Alissa Cohen, Living on Live Food, www.AlissaCohen.com