Raw Chocolate Mousse Pie with Chocolate Drizzle

I find that during the first week of the year, I see an awful lot of people (vegans specifically) eating more raw foods. Pictures of juices, salads and interesting dips fill my screen and you can just FEEL the healthiness of it all emanating from the computer. I totally support eating healthier in the New Year, especially after all of those holiday meals, but I know firsthand that after a couple of days you’re going to be craving some sweets and the comfort of warm food.

When those obstacles come up, that is where this recipe comes in. Not only is this recipe raw, it’s full of ingredients that will keep you full after indulging in a slice; unlike most desserts with processed sugar and lots of empty carbohydrates. I’ve made a raw chocolate mousse-like pudding before, but the undertone of avocado was a little strong for those who aren’t used to the idea. I made sure to make this dessert suitable for healthy vegans and not-so-healthy omnivores alike. The more raw desserts that I make, the more delicious they turn out and this was no different. To put it bluntly, I’m in love! 😀

One of the things I love most about this dessert is that there is the perfect amount of crust, I am a huge fan of crust so it’s a little thicker than recipes that I’ve made in the past. Raw desserts sometimes take a lot of time to make, but with a little planning ahead, this pie comes together in no time!


  • 2 Cups Raw Almonds
  • 6 Large Medjool Dates, pitted
  • 1/4 tsp. Vanilla Extract
  • Pinch of Sea Salt


  • 3 Cups Raw Cashews, Soaked for 3 hours and drained
  • 1/2 Cup Avocado
  • 1/2 Cup Maple Syrup
  • 2 Large Medjool Dates
  • 2 Tbsp. Coconut Oil
  • 3/4 Cup Raw Cacao Powder
  • 1/2 Cup Water
  • 2 Tbsp. Fresh Lemon Juice
  • 1/4 tsp. Sea Salt


  • 1/4 Cup Cacao Powder
  • 3 Tbsp. Maple Syrup
  • 2 Tbsp. Warmed Coconut Oil


  1. Place almonds, dates and vanilla extract into a food processor and process until the “dough” forms a large clump or ball. You may need to scrape some mix off of the sides a couple of times to get the size of the almonds more consistent.
  2. Pack the dough 3/8″ think into a 9″ pie pan of spring form pan, and place in the freezer for at least 30 minutes. In the meantime, work on the chocolate mousse filling.
  3. Using a food processor or high-speed blender puree the raw cashews with the water, maple syrup, avocado and lemon juice until it is very smooth. Make sure to keep tabs on how warm the appliance is getting, if you need to, pause so that it can cool down so that it does not inadvertently warm your mixture. Once smooth add in dates, coconut oil,  cacao powder and sea salt; mix until it is smooth once more.
  4. The mousse mixture will be thick, so you will need a scoop it out of the appliance and into the near-frozen pie crust. Smooth the filling until it is even and without bubbles. Place the pie into the freezer for 1 1/2 to 2 hours for it to set.
  5. While the pie is in the last stages of cooling, make your chocolate drizzle by stirring the remaining cacao powder, maple syrup and warmed coconut oil in a small cup. It may take 1 or 2 minutes for you to stir it into complete smoothness, once it is mixed cut out a slice of pie and drizzle it all over!

Chocolate Drizzle Sauce

The texture turns out so rich and creamy, but not too heavy. This chocolate pie is an absolute dream to eat.

You better believe that I had no problem eating that slice fairly quickly after I took pictures of it. Lucky for you all, I was able to restrain myself for so long!

See! 😉


Banana Almond Butter Oatmeal

I’m a little late, but Happy New Year, everyone! I hope that you all had a fabulous and safe New Years, with plenty of good food and drink (if you’re into that kind of thing ;)). Thinking about the past year in detail is not something that I’m really big on, but 2011 was full of many dramatic changes for me. I started out the year in a job that had an uncertain future, right before my co-workers were laid off I was able to move on to another job… that I absolutely hated. I met a few great people and then made some crazy decisions to quit my job, visit family and work on the road for a little bit; all while trying to figure out what I truly want to pursue.

I have some new ventures on the horizon, and couldn’t be more excited for the future; albeit I’m also very anxious at the same time! I’ve learned so much over the past year, and will continue to learn as much as I can, whether it comes to food and health or entrepreneurial endeavors. You can’t talk about the end of the year without recapping all of the food you may have eaten during the holidays, good or great (but bad for you, perhaps?), which is the situation that I find myself in. Back to some healthy foods, this month, and to start it off I have a delightful breakfast that will fill you up and keep you going for hours!

I made some delicious Almond Butter the other day, and have been wanting to use it in oatmeal. Combining banana with the almond butter was a no-brainer, but adding cinnamon really took it to the next level.

Servings: 1


  • 1/2 Cup Rolled Oats
  • 1 Banana, chopped
  • 1/2 Cup Non-Dairy Milk
  • 1/4 Cup Water (or more Non-Dairy Milk)
  • 1 1/2 Tbsp. Almond Butter
  • 1/2 Tbsp. Maple Syrup
  • 1/2 tsp. Ground Cinnamon


  1. Place rolled oats, banana, non-dairy milk, water and almond butter in a small pot over medium heat. Stir ingredients together for 3-5 minutes, add in maple syrup to sweeten and cinnamon.
  2. Stir continuously, for another 2-3 minutes or until the oatmeal is to the consistency that you prefer. Serve warm with an extra drizzle of maple syrup and a sprinkle of cinnamon on top.

Nutrition Information: 474 calories, 19g Fat, 112mg Sodium, 57g Carbohydrates, 10g Fiber, 24g Sugar, 9.5g Protein, 633mg Potassium, 23.5% DV Iron, 22% DV Calcium, 15% DV Vitamin C

What kind of healthy recipes are you starting off your New Year with? Do you have any dishes that you’d like to see a recipe for to help you out? Let me know in the comments below! 🙂

Healthy Pumpkin Cranberry Oatmeal Cookies

The end of December is coming upon us, and so is the #cookielove bloghop! That means this will be my last cookie recipe for the week, and the year 2011; pretty incredible when you think about it that way. 😉 After baking so much this holiday season, which I love to do, I’m still hoping that January will bring some more refreshing recipes that aren’t so sugar-heavy and guilt inducing.

With rolled oats, tart cranberries, delicious salted sunflower seeds and sneaky pumpkin these cookies make a perfect transition from the other baked goodies of 2011 into the healthier recipes starting off 2012. I promise I won’t judge you if you decide to eat these for breakfast (I know that I did!), they have the consistency reminiscent of a Clif bar, but more lightweight and less dense.

There are many things that I love about this recipe, but one of the main selling points for me is not that they’re good for you, it’s that they take such little time and effort to make! The ingredients are pretty simple and almost every household already has them on hand, that’s what makes these tasty treats so great.

  • Prep time: 15 minutes – Cook time: 20 minutes – Total time: 35 minutes – Servings: 24


  • 1 cup(s) of Whole Wheat Flour
  • 1 1/2 cup(s) of Rolled Oats
  • 1/2 tsp. of Baking Powder
  • 1/2 tsp. of Baking Soda
  • 1/2 tsp. of Sea Salt
  • 1 1/2 tbsp. of Pumpkin Spice
  • 1/2 cup(s) of Agave Nectar or Maple Syrup
  • 1/2 cup(s) of Unsweetened Pumpkin Puree
  • 1 tbsp. of Molasses
  • 1 Flaxseed Egg (1 tbsp. Flaxseed w/ 3 tbsp. Warm Water)
  • 1 tsp. of Vanilla Extract
  • 1 cup(s) of Dried Cranberries
  • 1/2 cup(s) of Sunflower Seeds
  1. Preheat oven to 350F. In a large bowl, stir together flour, rolled oats, baking powder, baking soda, sea salt, and pumpkin spice.
  2. Using a small bowl, stir pumpkin puree, molasses, flaxseed egg, agave and vanilla extract together.
  3. Slowly pour the wet mixture into the dry and stir together until completely and evenly combined. Fold the dried cranberries and sunflower seeds into the dough, and refrigerate for 30 minutes.
  4. Line two baking sheets with parchment paper and scoop 2 tbsp.-sized portions of the dough onto the sheets. Flatten the cookies slightly with a fork and bake for 15 minutes, or until they start to brown slightly.
I have to warn you, though, these cookies will not last long. Paired with a tall glass of cold and refreshing almond milk, you may lose track of how many cookies you’re indulging in! I wouldn’t worry too much though, there will be others fighting you over them; so, you won’t get to eat them all. 😉



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