Almost-Raw Chocolate Mousse Pie with Strawberries

Another “almost-raw” dessert I made that I want to share with you.

It’s gluten-free and vegan too!  And as always, super-easy and quick.

I have made a couple of similar chocolate pies over the past year or so using cherries instead of strawberries.  I loved the frozen organic ones at Whole Foods but they have stopped carrying them.  I still buy frozen blueberries, raspberries and strawberries and so I decided to make this the other night with the strawberries.  You can also use fresh berries, which would probably only improve it.

The crusts of raw foods desserts are so much easier and far more nutritious than those of typical pie crusts.  They usually consist of nuts and dates blended in a food processor and then pressed into a pie plate.  I’ve found that almonds and brazil nuts work brilliantly.  Another variation is to add in some shredded coconut.  To make a chocolate crust, include a spoonful or two of cocoa powder and increase the dates by a few.

The crust for this pie turns out a bit on the thin side so if you prefer a thicker crust all you have to do is double the quantities:

Almost-Raw Chocolate Mousse Pie with Strawberries

Crust:

  • 1 cup almonds
  • 1/2 cup medjool dates
  • pinch sea salt

Filling:

  • 2 cups raw cashews
  • 1 cup unsweetened almond milk (or soy)
  • 1 melted Green and Blacks 70% chocolate bar (or similar)
  • 1/4 cup raw cacao powder (regular cocoa powder works too)
  • 10 oz package of frozen strawberries, mostly thawed and chopped into quarters (or use fresh if you’ve got ’em!)
  • 1/2 cup medjool dates
  • pinch sea salt

 

Directions:
Blend the crust ingredients in a food processor for at least a minute.  You will see what looks like crumbs– and if you pinch some together between your fingers they should stick together.  If your dates are too dry and it’s not sticking, just add a tiny bit of maple syrup or agave and blend some more.  Press by hand into your 9″ pie plate, covering the bottom.

For the filling, first melt the chocolate bar. (You can either do this in a double boiler on the stove or microwave it in a glass bowl– start with one minute, check and microwave again in 30 second increments until melted.)  Add all ingredients except berries into your Vitamix or other high-speed blender and blend well.  The food processor will work to some degree but does not get it as creamy smooth as the blender will.  Add a little extra almond milk if necessary.  Finally, stir in the chopped berries and spread filling into the crust.

This pie has a very deep cocoa flavor that is really decadent.  You should taste the chocolate filling before adding it to the crust.  If you prefer increased sweetness you can add extra dates, maple syrup or agave to the chocolate filling.

I saved a few berries to decorate the top but you don’t need to.  I also melted another quarter of a chocolate bar to drizzle, but again, not necessary.

Place pie in fridge to chill before serving.
Be sure to spatula out and eat all that yummy chocolate filling from the blender!

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One Response to Almost-Raw Chocolate Mousse Pie with Strawberries

  1. Siobhan Landis says:

    Hi, Corinne,

    Thanks for participating in my Blog Carnival – this recipe looks delicious – I’m thinking maybe Sunday night dessert tomorrow!

    I’ve included a link to your recipe in my “What’s for Supper – A Collection of Quick and Easy Vegetarian Meal Ideas” carnival.

    http://www.naturallyradiant.info/site/vegetarian-meal-ideas/

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