This pie has a pistachio, cashew, pumpkin seed, and gold date crust filled with fresh bananas beneath a rich and creamy layer of young coconut pistachio vanilla mousse.
Archive for November 2013
You can refill that bottle again and again for only $8 after you find that you love it!
*product is natural and has no chemical emulsifiers or unnecessary ingredients. It is normal for the product to separate, but it is easily fixed by shaking the product slightly before use.
*RAW* *RECIPE* *DROOL* *OMNOM* *VEGAN*
Naturally sweetened DECADENT Chocolate Avocado Pie- pictured here with cashew/hazelnut cream cheese, banana slices, and teensy lil pieces of fresh mint and shredded coconut.
I made 3 DELICIOUS *RAW* Chocolate Avocado Mousse with Banana Pies today for a local business and I want you to have the recipe! It’s easy, crazy delicious and very filling. Rich and decadent with only maple syrup and organic coconut sugar to sweeten. Here’s how:
First, prepare the crust:
1.5 cups of whole raw almonds
.5 cup of raw pumpkin seeds
1 cup dried pitted dates
.5 cup dried unsulphured apricots
.5 cup dried stemmed figs
1 tbsp of melted virgin coconut oil plus enough for greasing a pyrex pie dish, set aside.
1 tsp sea salt
Directions: FIrst, lightly grease the glass pie dish and sprinkle a thin layer of dried fine coconut, powdered nuts or chia seeds to allow the pie to come out of the dish more easily. Next, combine the nuts, seeds, and salt in a food processor or strong blender and pulse until crumbled roughly together. Gradually add in alternation the dried fruit and small amounts of the coconut oil until the mixture is mealy and begins to form a ball. The mixture should be able to be packed into the 8 to 10 inch pie dish to form a nice crust. Work the mixture evenly into the dish until it is a delicious shallow vessel awaiting the filling, which you will be making next! Put the crust in the freezer for 10-20 minutes while you make it.
Chocolate Avocado Mousse Filling:
3 large, ripe avocadoes
1/2 cup of cocoa powder (use raw cacao if you want it tasting RAD. :D)
1/3 cup dark organic maple syrup
1/3 cup coconut or date sugar
1 scraped vanilla bean, or 1 tsp or ground vanilla
1/3 cup of dried coconut
1 tbsp of virgin coconut oil
pinch of sea salt
Put all of this in a blender, and process until thick, rich and smooth. refrigerate for a few minutes while you finish the pie.
*a couple tablespoons of coconut water might be used if this happens to be too thick.
Finish the pie:
Remove the crust from the freezer. In the bottom of the unfilled crust, add a layer of banana slices, and sprinkle lightly with some dried coconut. If you have a secondary flavour or a raw garnish like cashew cream cheese, you can fill the little spaces between the banana slices with it. After that is done, fill your pie with that delicious chocolate mousse and garnish some amazing way- sprinkles of coconut, lemon juice dipped banana slices, raw icing, minced mint, you dig ?
Refrigerate the pie always until eating. Leave the pie out 5 minutes before serving, after cutting. This makes it the perfect texture to eat and easier to remove from the pan.