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Vegan Chocolate Pie (Raw Chocolate Mousse Pie)

Creamy, chocolatey, luscious.  Yet no sugar, no flour, no oil.  Yes, chocolate dreams do come true—this one, with the help of avocado and dates for extra creaminess and sweetness. The filling is adaptable and can be accented with other flavors, such as orange zest (or orange oil), almond extract, or mint (leaves or extract)
Course Dessert

Ingredients

Crust:

  • 1 cup raw almonds
  • 3/4 cup raw pecans (can substitute walnuts)
  • 1 cup lightly packed pitted dates
  • 2 tbsp cocoa powder
  • ¼ tsp scant sea salt
  • 1/4 tsp freshly ground nutmeg
  • 1/2 tsp pure vanilla extract see note

Filling:

  • 1 cup avocado flesh cut in chunks or slices, roughly 1 large or 1 – 1/2 medium avocados; be sure they are soft and ripe, not hard
  • 1/2 cup soaked raw cashews
  • 1/2 cup  nut milk or other non-dairy milk if non-raw
  • 1/2 cup pitted dates
  • 1/4 cup pure maple syrup
  • 1/3 cup cocoa powder
  • 1/2 -1 tsp pure vanilla extract see note
  • 1/8 tsp sea salt

Instructions

For the Pie Crust

  • Place the almonds in a food processor and pulse briefly until fine and crumbly. Add the crust remaining ingredients and process until the mixture becomes sticky. Stop to scrape down the bowl, if needed.
  • The mixture should hold together when pressed with your fingers. If it’s still a little dry or not sticking, pulse again, add another date (or two, if small honey dates) and process again. Use 1⁄2 to 1 teaspoon of water, as well, if not using vanilla extract.
  • Transfer the mixture to a glass pie plate (helps to wipe the surface of the plate with a little coconut oil, or line with few strips of parchment paper, just for easier removal). Press the mixture evenly into the pan.

For the Pie Filling

  • Place all the filling ingredients in a high-powered blender and puree for a minute or so on at medium-high speed, until completely smooth and no texture of the cashews remains. Stop to scrape down the blender and redistribute the ingredients.
  • Puree again until very, very smooth—like a velvety pudding. This will take a few starts and stops for scraping down - even with a high-powered blender. Once the mixture is readily churning and smooth, it’s ready.
  • Pour the filling into the crust, and tilt and smooth with a spatula to evenly distribute. Refrigerate for a couple of hours to set. (Optionally, you can also freeze the pie and serve at a later time, thawing most of the way before slicing.) Slice and serve.

Notes

  • Savvy Subs and Adds: If you’d prefer not to use vanilla extract, use the seeds from one vanilla bean, using half for the crust and half for the filling.  Also try adding a little orange zest to the filling, the orange/chocolate flavor combo is a winner!
  • Serving Suggestion: Serve as is, or topped with fresh strawberries, blueberries, or raspberries, or a ladleful of Fresh Strawberry Sauce.