Why is it so easy to be a raw foodie if you only want to drink green smoothies, eat lots of salads and best of all eat raw desserts all day? Duh! I dont think I could do it without the raw desserts. Sheesh! Dates, nuts, chocolate!!!! Did I mention chocolate???
Ok enough, but really I do a lot of experimenting with those combinations and mess with recipes. Sometimes I'm missing ingredients or cant even get them in Israel so I need a substitute. Or I make other changes based on personal taste or because it didn't work well for me the fist time I tried to make the recipe.
This one looked great but needs tweaking;
The crust was a date and nut and coconut crust, the filling chocolate mousse, and the cream is vanilla cashew cream. So my mistakes were making the crust with leftover almonds from almond milk, too wet, and making the mousse with carob powder... man no matter how much I try to love it it just doesn't do! I have heard carob quoted as having an "assy" smell and taste and after literally laughing out loud at that one I had to agree! Not that I have ever tasted ass mind you, but you get the point. OY! lets change the subject, sorry for that! Lets just say there is NO substitute for raw cacao powder in raw desserts IMHO!
Also I think with crusts made from date and nut mixtures it's better if they are just a little on the crumbly side, meaning don't let it form a ball in the FP but stop just before you get to that point. Then it's easier to remove from the glass dish and texturally works better.
OK the recipe,
1 Cup Dates
1 Cup almonds or pecans (preferably soaked first then dehydrated at 105 overnight)
1/2 Cup Desiccated coconut
pinch sea salt
Process with "s" blade until small crumbs and stop before it forms a ball. Press into Pyrex pie plate. Set aside.
Chocolate Mousse (from Jennifer Cornbleet);
1/4 C Medjool Dates (pitted and soaked)
1/4 C Maple Syrup, agave or raw honey
1/2 tsp Vanilla extract
3/4 C Mashed Avocado
1/4 C + 2 Tbsp Raw Cacao powder or Carob Powder
1/4 C Water
place dates , sweetener of choice, and vanilla in FP fitted with "s" blade and process until smooth.
Add avocado and cacao powder and process until creamy. Scraping down sides occasionally.
Vanilla Cashew Cream;
1 c Raw cashews; soaked in 3cups water
1 1/2 c Water; *
1 T Pure maple syrup
1/2 tsp vanilla extract or 1 vanilla bean scraped (just the seeds inside)
* Use 1 1/2 cups water for cashew cream, and increase the water as desired to thin, up to 3 cups, into a "milk" Makes 1 pint of cream; 1 quart of milk Serving size of cream: 2 tbsp Put the soaked and rinsed cashews into a blender with water and puree until smooth and creamy. Stir in sweetener and vanilla, and enjoy!
Will keep refrigerated for 1 week.
Recipe by: Angel Foods, Cherie Soria
Pour mousse into crust and spread evenly, dollop cashew cream by the spoonful on top of mousse pie as pictured for a nice presentation.