Recipe Directions
PIE CRUST
1. Process ingredients in the food processor until crumbled finely.
2. Press crust into the pan and place the pan in the refrigerator while making the filling. If the pan is not non-stick, spread some coconut butter before pressing the crust to the pan.
FILLING
3. Blend Irish moss (or avocado) and water until a gelatinous state (this takes a while in a blender).
4. Add all the other ingredients, except molasses or lecithin and coconut butter. Blend until smooth consistency. Once smooth, add molasses or lecithin and coconut butter and blend until smooth texture.
WHIPPED CREAM (OPTIONAL)
5. Blend all ingredients until smooth. Refrigerate for 1 hour before topping the mousse. This whipped cream recipe is versatile and can be used with fruits, granola or just by itself!
ASSEMBLY
6. Take the pie shells out of the fridge and pour in the smooth chocolate mousse filling.
7. Set in the fridge for about 1 hour. Top with raw whipped cream and have fun!
Cheflandria's Thoughts
By Cheflandria By popular demand, here is the recipe for the raw chocolate mousse pie.
The recipe will serve 2 people and will fill up 2 X 4 inch quiche or pie pan, as seen in the picture above.
If you have left over filling, just fill a cup or wine glass then let it set. Top it with the raw whipped cream. Yum!
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Comments
Top voted
Cheflandria
Apr 17, 2010
Oops, sorry skizzy, just realized what I wrote - I meant, it's used for puddings so why not in the MOUSSE right? Ha ha! I was dreaming of another cheesecake...:-)
dynamiccoach
Apr 28, 2010
I made this pie yesterday and it was out of this world! Your recipes look wonderful and I will definitely purchase your cookbook when it is completed.
Raven4346
Apr 16, 2010
Oh you are killing me lol! I am juice feating until April 25 LOL~ this looks awesome!
All
dynamiccoach
Apr 28, 2010
I made this pie yesterday and it was out of this world! Your recipes look wonderful and I will definitely purchase your cookbook when it is completed.
Cheflandria
Apr 17, 2010
Oops, sorry skizzy, just realized what I wrote - I meant, it's used for puddings so why not in the MOUSSE right? Ha ha! I was dreaming of another cheesecake...:-)
Cheflandria
Apr 17, 2010
Skizzy...I would say 1 avocado would do. I have not tried but the avocado gives you that creamy consistency. It's used for puddings so why not in the cheesecakes right? Have fun!
Cheflandria
Apr 16, 2010
I used fresh Irish Moss.
As for cashews, I usually get the raw cashews at Whole Foods. I am grew up in the tropics and I've seen the real fruit that carries the cashew nut. I would be interested to know more about how they harvest as I am not - this will get me to do some research. Now I wonder. The fruit itself is tart and can be bitter. The fruit looks like a bell and the cashew nut hangs under the bell. That's an interesting point.
Raven4346
Apr 16, 2010
Oh you are killing me lol! I am juice feating until April 25 LOL~ this looks awesome!
Cheflandria
Apr 16, 2010
I am glad you liked the recipe and the web site. Thank you.
You are on your way and it will be fun! Take your time and savor the moment of un-cooking. There's also a lot of books out there on raw food that can help. I also started out with simple equipment and it works too! So don't worry and have fun! It's the love you put to the food preparation that makes the difference.
Yes, I finished the first class. There are three more classes to go. It was a wonderful experience. The place is very welcoming and the people are great. We ate a lot of the stuff we studied! :-)
take care
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