This recipe is based on Choconot Mousse Pie from Living Cuisine: The Art and Spirit of Raw Foods by Renee Loux Underkoffler. This is a raw vegan cookbook. The Weston A Price Foundation does not consider vegan diets healthy. If you would like to read more about the WAPF views on vegetarianism, please take the Vegetarian Tour.
Nevertheless, this cookbook has some excellent recipes for nut based desserts which is helpful for people on the Specific Carbohydrate Diet. My sister got me this book when I first started the SCD/GAPS. I was having problems making desserts for special occasions. Desserts became a breeze after reading this book and learning her technique for raw desserts!
One more note on nuts. Some people find nuts difficult to digest, even when the nuts are properly prepared by soaking and dehydrating. If you are one of these people, be careful with nuts and only eat them for special occasions.
Crust
1c soaked and dried almonds or walnuts
4 softened organic dates, pitted
1T organic vanilla extract
1T organic coconut oil
2tsp organic cinnamon
pinch sea salt
Pre-soak the whole almonds or walnuts in lightly salted water overnight. In the morning drain off the water and dehydrate the nuts until completely dried. (Make a large quantity of nuts and store the soaked and dried nuts in the freezer for quick use.)
Pour boiling water over the dates and let the dates soften. When the dates are cool, remove the pits. (Soak the dates for the filling at the same time.)
In a food processor, grind the nuts into a fine meal. Add the dates and blend into a soft paste with the nuts. Add vanilla extract, coconut oil, cinnamon and sea salt. Continue to blend until a ball of crust is formed. Remove the crust and press into the bottom of a pie pan. I use a beautiful stoneware pie pan for this dessert but any pretty pie pan will work.
Filling
1c softened organic dates, pitted
4 organic avocados, soft
1T organic coconut oil
1T organic vanilla extract
2/3c organic cocoa powder
1 organic banana, chopped into rounds (optional)
2-4T organic maple syrup (optional)
In a food processor, blend the dates into a soft paste. Add the avocados, coconut oil, and vanilla extract. Add the maple syrup, if you want a sweeter pie. Add the cocoa powder and blend until very smooth.
Place the rounds of banana over the crust. Pour the filling over the banana rounds and the crust. I like making a swirly pattern for the top. Refrigerate and serve when cooled. Don’t tell the children about the avocados until they have tried the pie first!
