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Creamy raw chocolate pie. When you hear that does it make you wonder how good could that be? Well let me assure you this is an amazingly delicious dessert that you will crave! A friend shared this dessert over the Christmas break, and I have been craving it ever since. There are so many wonderful characteristics of this pie! Besides the delicious taste, the creamy chocolate mousse, it’s healthy, gluten free, raw, vegan, just simple chocolate deliciousness! I would never have thought that an avocado, yes an avocado, could be turned into this heavenly treat!
Creamy Raw Chocolate Pie
2 C shredded unsweetened coconut
1/4 C honey
1 T coconut oil
pinch of sea salt
2 avocados, peeled and seed removed
1/2 C honey
1/2 C cocoa powder
1 T vanilla
2 T coconut oil
1 can coconut milk, chilled in the fridge
1/4 C Grade A maple syrup
2 T cocoa powder
In a food processor, combine crust ingredients and pulse until a dough begins to form. Press the crust in to a parchment lined springform pan.
Clean the food processor bowl and place back on the base. Now place all the ingredients for the mousse into the food processor and process until smooth. Set aside.
Scoop the solid coconut cream off the top of the can, leaving the watery liquid in the can, it is not needed. Whip the solid cream on high until light and fluffy, about 10 minutes.
Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust.
For the fudge sauce, mix together the maple syrup and cocoa powder until smooth. You can place the mixture into a squeeze bottle for easy drizzling. Once drizzled on the pie, you can lightly drag a knife across to make swirls.
Cover and refrigerate for at least 3-4 hours.