I just had to make this after a friend posted a healthy chocolate mousse recipe on my wall the other day. I just kept dreaming of how perfect a pie it would make.
And then it suddenly struck that I had made an entire pie for no apparent reason.
Good thing I have a larger-than-life boyfriend for a roommate. And a gym nearby.
In reality, though, this pie ain’t so bad for ya. The chocolate comes from raw cacao (in both powder and nib form), a certified superfood rich in antioxidants, and minerals like magnesium and iron (!). So for all those flexitarians worried about their iron consumption (myself included), a chocolate pie just may be included as a part of a balanced diet. (Take that, Hal Johnson and Joanne McLeod!) The fats in this recipe are from diversified and healthy sources—almonds, cashews, and the secret thickening ingredient, my beloved avocado (fun fact: I considered, for some time, naming this blog “Avocado Desperado.” In the end, it sounded too desperate.). And does it have refined sugar? Nope! Just got a few dates—kind of like my boyfriend’s favorite pick-up line. And no, I don’t have any raisins, either.
I realize now that I seem to have developed a penchant for posting snacks and desserts, particularly those involving chocolate. I swear, I do eat real food for most of the time. The cocoa-drenched aspects of my diet are just that much more interesting.
No-Bake Chocolate Mousse Pie (raw, vegan, no refined/added sugar, gluten-free, soy-free)
For the crust… (nut/date/coconut template from CCK)
1/2 cup raw almonds, soaked and rinsed (enhances digestability)
1/2 cup pitted dates, soaked and rinsed (makes them softer)
1/2 cup shredded unsweetened coconut
pinch of salt
Process all ingredients in food processor—mixture should form clumps and stick together. Transfer into pie tin, press down with fingertips and refrigerate while you work on the delicious, chocolatey filling…
For the double chocolate filling (adapted from Dr. Oz)
12 dates, soaked and rinsed
1 avocado, pitted
1/2 cup cashews, soaked and rinsed
1/2 cup raw cacao powder
3-4 tbsp filtered water
1/3 cup cacao nibs + additional for topping
Process all ingredients up to cacao powder in food processor or high-speed blender and process until smooth, adding in water through the mouth as needed. Stir in cacao nibs. Pour mixture into pie crust and spread flat, sprinkling with cacao nibs if desired. Return to fridge to firm up for at least two hours.
Hope you enjoy this extreme chocolate recipe, and also that you have been liking the new blog overhaul so far! Please feel free to comment with any questions, suggestions or general comments—I do value each individual piece of feedback! I’ve got a few more goodies on the go—have a happy holiday weekend (you Canadians!), and see you soon after! xx