This luscious, raw chocolate mousse pie is made with whole foods and is so rich in flavor. You’d never guess this was a healthy alternative to your standard pie!
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. I mean, 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 raw chocolate mousse pie comes in. Not only is this recipe raw, it’s full of ingredients that will keep you full after indulging in a slice. Which is unlike most desserts with processed sugar and lots of processed 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!
Raw Chocolate Mousse Pie
- Food Processor
- Glass pie dish/pie pan
- 2 cups Raw Almonds
- 6 Large Medjool Dates pitted
- 1/4 teaspoon Vanilla Extract
- Pinch of Sea Salt
Chocolate Mousse Filling
- 3 cups Raw Cashews Soaked for 3 hours and drained
- 1/2 cup Avocado
- 1/2 cup Maple Syrup
- 2 Large Medjool Dates pitted
- 2 tablespoons Coconut Oil
- 3/4 cup Raw Cacao Powder
- 1/2 cup Water
- 2 tablespoons Fresh Lemon Juice
- 1/4 teaspoon Sea Salt
- 1/4 cup Cacao Powder
- 3 tablespoons Maple Syrup
- 2 tablespoons Warmed Coconut Oil
- 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.
- Pack the dough roughly 3/8" thick, into a 9" pie pan or spring form pan, and place in the freezer for at least 30 minutes. In the meantime, work on the chocolate mousse filling.
- 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, process until it is very smooth.
- The mousse mixture will be thick, scoop it 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.
- 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 completely smooth, 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, that I was able to restrain myself for so long!