Dessert: Choconot Mousse Pie with Vanilla Cream Frosting

About the Recipe:

For a creamy mousse base, the secret is avocado. It is a truly decadent mousse that will satisfy any chocolate lover’s sweet tooth. Using raw carob powder and a hint of cocoa powder gives this pie a divine chocolate flavor. The pie can also be prepared exclusively with carob for sensational results but I prefer a combination of carob and cocoa. My Score: 5/5

Items Needed:

Measuring cups/spoons

Spatula

Food processor/blender

Pie pan

Sprouting jar

Knife

Ingredients

For the crust:

3 ripe bananas (I prefer apple-bananas)

Choconot Mousse Filling:

1 ¼ cups pitted dates

1 ½ tablespoons vanilla extract

2-4 tablespoons maple syrup

1 tablespoon coconut oil or organic extra-virgin olive oil (optional but recommended)

3 avocados

2/3-3/4 raw carob powder (I recommend 2/3)

¼ cup organic cocoa powder (or 4 additional tablespoons raw carob powder)

Vanilla Cream Frosting:

1 cup cashews (whole or pieces)

4-6 soft dates, pitted

1 tablespoon maple syrup or raw honey

1 tablespoon cold-pressed coconut oil or organic extra-virgin olive oil (optional but recommended)

1 tablespoon vanilla extract

Garnish:

1 pint strawberries, sliced

2 sprigs fresh mint

Directions

To prepare the pie crust:

Slice the bananas 

and layer on the bottom of the crust.

With moistened fingers, press the banana slices into a firm, solid layer.

To prepare the Choconot Mousse:

Soak the dates in 1 ½ cups fresh water for 5-10 minutes to soften.

Drain the water (and save it) and set the dates aside. Start soaking the cashews for the vanilla frosting (see directions under Vanilla frosting).

In a food processor, blend the dates, vanilla, and coconut oil into a smooth paste. 

It maybe necessary to add a few tablespoons of date soak water to blend smooth. 

Save leftover date water for frosting. Cut the avocados in half.

Chop the blade of a chef’s knife into the pit. 

Twist the knife to extract the pits. Scoop the avocados into the food processor with the dates and blend until smooth. 

Spoon in the carob powder and cocoa powder slowly while blending until smooth. 

For darker mousse you can add 2 more tablespoons of carob or cocoa powder. Spread the mousse evenly over the banana slices.

Store in fridge until frosting is done.

To make the vanilla cream frosting:

Soak cashews in 1 ½ cups fresh water for 30 minutes to 1 hour. Drain and rinse. Soak dates in left over date water until very soft (about 5-10 minutes. Drain soaking water (but save) and set dates aside.

In a blender, blend cashews, softened dates, maple syrup, coconut oil, and vanilla. Add date soak water 2 tablespoons at a time as needed to blend smooth. With a  rubber spatula, spread the frosting evenly over the mousse.

To Garnish:

For garnish, layer sliced strawberries decoratively on the frosting and place a mint leaf or two on each piece.

The pie serves best after it is chilled in the refrigerator for an hour or two. It keeps fresh for several days.  Makes a great dessert, breakfast, or snack. Start with a small slice, due to the nuts it can be very filling!

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Choconot Mousse Pie with Vanilla Cream Frosting (Page 414).

Crust: Almond-Vanilla Crumble Crust

About the Recipe:

This is a lovely almond crust that serves as a scrumptious stage for any filling. Fill with fresh fruit and top with frosting! My Score: 5/5

Items Needed:

Measuring cups/spoons

Spatula

Food processor/blender

Pie pan

Sprouting jar

Knife

Ingredients

1 ½ cups soaked almonds

½ cup dry almonds

4-6 soft dates, pitted

1 tablespoon maple syrup or honey

1 tablespoon vanilla extract (non-alcohol is preferred)

1 teaspoon almond extract (optional but recommended)

2 teaspoons cinnamon

Pinch of sea salt

Directions

Soak 1 ½ cups of the almonds in 3 cups fresh water overnight (about 6-12 hours). 

Drain and rinse. Spread almonds on a dry towel and blot dry.

(The almond on top is the soaked one...the one on the bottom is a dry one. The soaked nuts should puff up with water)

In a food processor, chop the remaining ½ cup dry almonds into a fine meal. Set aside. 

Chop the soaked almonds into a fine meal. Cut or break the dates into pieces. If the dates are very dry or firm, soak them in ½ cup fresh water for 5 minutes to soften.

Save the soak water for later. Add date pieces, maple syrup, vanilla, almond extract, cinnamon, and sea salt to the chopped soaked almonds and chop until well mixed. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop. Add the dry almond meal and chop until well mixed. This will help to dry the dough into a nice, crumbly consistency.

The dough should be crumbly but sticky enough to hold a shape when pressed. If the dough is too dry, add 2 tablespoons of the date water and chop until well mixed. Press the dough evenly into a pie plate or a torte pan. It is best to press the dough to the sides of the plate or pan first and then press into the bottom for even depth.

To scallop the edge of the crust (Optional): use the thumb and forefinger of your dominant hand to pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press against the pinches to keep them neat and orderly.

Fill, frost, and serve with love!

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Almond-Vanilla Crumble Crust (Page 425).

Condiment: Aioli Sauce (Mayonnaise)

About the Recipe:

A creamy sauce with whipped oil and a touch of savory tang. Serve on a sandwich, with crackers, or with steamed artichokes. My Score: 4/5

Items Needed:

Measuring cups

Spatula

Food processor/blender

Glass jar

Ingredients

½ cup organic extra-virgin olive oil

1 clove garlic

3 tablespoons apple cider vinegar

2 teaspoons honey or brown rice syrup

1 teaspoon sea salt

Directions

In a blender, whip all ingredients for 2-3 minutes on high until sauce thickens. Store in a glass jar with a lid in the refrigerator.

Variation: Garlic Herb Aioli

Blend in ¼ cup chopped parsley, ¼ cup chopped cilantro, and 2 tablespoons chopped basil.

Adapted from Renée Loux Underkoffler’s book “Living Cuisine: The Art and Spirit of Raw Foods”, Recipe: Aioli Sauce (Mayonnaise) (Page 399).