A good friend brought this pie over for a potluck dinner several years ago. It was so flavorful and rich, no one could believe it was raw, vegan, and organic. My friend finally gave me the recipe when I saw her again at another potluck (and after this amazing pie got the same incredible response!). The first chance I had, I made it for a small dinner party and before long I was writing the recipe out for my friends, too.
Raw Chocolate Mousse Pie Crust
- 2 cups almonds (overnight soak is optional)
- 1/3 maple syrup
Directions:
Combine almonds and maple syrup in a food processor and mix until thoroughly
blended. Press into a pie pan and place in the freezer overnight.
Filling
- 5 coconuts (flesh only)
- ¼ cup maple syrup
- 2 cups macadamia nuts
- 3 tablespoons carob powder
- ¼ cup cacao powder
- 8 dates, pitted
- ¼ teaspoons vanilla extract (or ½ of a fresh vanilla bean)
- 1 tablespoon maca powder
- 1 teaspoon coconut butter
Blend until smooth. Pour into pie crust and refrigerate for about 1 hour.
