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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.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
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