Vegan Chocolate Mousse Pie
Recipe from: Robyn Holm, Armstrong, BC
This is a decadent dessert, though more then a few people have been known to have a slice for breakfast!
1 1/2 cups shredded unsweetened coconut
1 1/2 cups raw nuts (I use 1/2 cup each pecans, hazelnuts and almonds)
1/4 tsp sea salt
3/4 – 1 cup pitted dates
3 cups of ripe avocado
1 cup cocoa
1 tbsp vanilla
2 tbsp melted coconut oil
1/2 cup maple syrup
To make crust place first three ingredients in a food processor fitted with s blade and process until coarsely ground.
Add dates (3/4 cup) and process until mixture is crumbs and sticks together. If not sticky enough add remaining dates and process again. Mixture should stick together when pinched. Press the crust into a pie plate.
For the filling, process avocado, cocoa and vanilla, stopping to scrape bowl. Add oil and maple syrup in a steady stream with motor running. Add more syrup to taste if not sweet enough.
Pour Mousse into pie crust and smooth top, put in fridge for 2 hours before slicing.