It’s beginning to look a lot like fall… and what does that mean? The holiday season is right around the corner! And if your anything like me… your looking for all those amazing holiday treats, but without the added sugar, dairy and preservatives. So, try this deliciously raw pie at your next family get together.
I’m already planning on taking this treat home for Thanksgiving dinner! Not only is it creamy and enticing for the whole family, but also raw and vegan for me!
For the Crust
- 1 ½ cups dried, shredded coconut (unsweetened)
- 1 ½ cups raw walnuts, unsoaked
- ½ cup pitted dates, unsoaked
- ½ tsp pink himalayan salt
Place the coconut, walnuts and salt into the food processor and process until coarsely ground. Next, add the dates and process until the mixture becomes coarsely chopped crumbs and begins sticking together. Use your fingers to press this mixture down into a lightly greased pie pan. A little trick my mom taught me – use a cup or mug with a rounded base to roll around the pan and help you press the crust into the corners.
For the Chocolate Mousse
- ½ cup pitted dates, soaked
- ½ cup agave nectar
- 1 tsp vanilla extract
- 1 ½ mashed avocados (about 2 large or 3 small)
- ¾ cup cocoa powder (unsweetened)
- ½ cup water
- 2 cups fresh raspberries (optional)
Place the dates, agave nectar and vanilla into the food processor and process until smooth. Add the avocados and cocoa powder and process until moist and creamy, stopping occasionally to scrape the sides of the processor with a spoon. Finally, add the water and process just until blended.
Pour the mouse over the crust and arrange the raspberries around the pie. Store in the refrigerator for about an hour before serving up your delectably raw chocolate treat.
