This is truly one of my favorite desserts. Believe it or not it actually tastes like chocolate mousse. The reason is the avocado. The texture of the avocado is what will give the mousse the creamy texture. But, if you're not an avocado fan don't fear, neither am I. Eating them plain I cannot do, but avocado will generally take on the flavor of most anything you add to it. So as long as you don't use too much you wont even taste it, all you get is the creamy smooth texture of chocolate mousse. The other thing I like about this pie is how well it holds together. UNlike with the 'raw'pple pie, which doesn't hold a pie slice shape, the mousse stays together quite well, giving you not only a delicious dessett but a slice you'd be proud to serve any guest whom you'd like to introduce to raw desserts. Also, if you don;t want to make the curst, that's fine to. Just dish the mousse into dessert cups, top with fresh berries and you're good to go.
This recipe also came from our good friend Jennifer Cornbleet's book "Raw Food Made Easy for 1 or 2 People" http://www.amazon.com/Raw-Food-Made-Easy-People/dp/1570671753/ref=sr_1_1?ie=UTF8&s=books&qid=1266265861&sr=1-1
Walnut Crust-
Makes 3 cups for a 9 inch pie or tart pan
2 cups raw walnuts, unsoaked
1 cup unsweetened shredded dried coconut
1/4 teaspoon salt
1/2 cup pitted medjool dates, unsoaked (if you can't find medjool you may use another kind of date, but medjool are the best)
Place walnuts, coconut and salt in food processor fitted with the S blade and process until finely ground. Add dates and process until mixture resembles coarse crumbs and sticks together. A good test is to pinch a little between your index finger and thumb, if the mixture sticks then you're good to go. Do not over process. If you're not using the mixture right away place in a sealed container for up to one month in the refrigerator or three months in the freezer.
If you're ready to go then pour mixture evenly into a 9 inch pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and sides of the pan. There should be a 3/4 inch lip of crumbs along the sides. After the crumbs are evenly distributed press down with your palm on the bottom of the pan, be sure to press firmly where the bottom meets the sides of the pan. Press the crust against the pan's sides, shaping it so that the edges are flush to the rim. Place crust in the freezer for 15 minutes.
Chocolate Mousse-
1/4 cup pitted medjool dates, soaked (soak for around 20 to 25 minutes, no more than 30)
1/4 cup pure maple syrup or raw agave nectar
1/2 teaspoon vanilla extract (optional)
3/4 cup mashed avocado (about 1 1/2 avocados)
1/4 cup plus 2 TBS unsweetened cocoa or carob powder
1/4 cup water
Place the dates, maple syrup(or agave) and vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder(or carob powder) and process until creamy. You will need to stop occasionally and scrape the sides with a spatula. Add the water and process briefly.
Add the mousse to the piecrust, garnish with fresh fruit if you like and chill for at least one hour before serving.
