Description
The title is a mouth full of delicious.
2.25 cups of ground almonds*
¾ cup pitted medjool dates, unsoaked
¼ teaspoon salt
Chocolate Mousse—yields 1 cup, 2 servings
¼ cup pitted medjool dates, soaked
¼ cup pure maple syrup or agave nectar
½ teaspoon vanilla extract (optional)
¾ cup mashed avocados (1.5 avocados)
¼ cup plus 2 tablespoons unsweetened cocoa or carob powder
¼water. cup
Fruit:
1-cup sliced rhubarb
1-cup sliced strawberries
1. Place the almonds,unsoaked, in the food processor, fitted with the S blade, and process until finely ground.( Note:) You can store the mixture in a sealed container for one month in the refrigerator or three months in the freezer.
2. Place the ground almonds, dates and salt in a food processor, fitted with the S blade, and process until the mixture resembles coarse crumbs and begins to stick together.(Note:) Don't over process. The Almond crust will keep, in a sealed container, for one month in the refrigerator or three months in the freezer.
3. Place the dates, maple syrup, and optional vanilla, in the food processor, fitted with the S blade, and process until smooth.
4. Add the avocado, cocoa powder, rhubarb, strawberries and process until creamy.(Note:) Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
5. Add the water and process briefly.
6. Store in a sealed container. (Note:) Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer.
7. Cut fresh strawberries to top the pie and garnish with a mixture of agave nectar, hemp seeds and ground raw rhubarb.
8. Serve chilled or at room temperature.
Instead of using cocoa or carob powder, try adding in ground raw cacao nibs, using your coffee grinder.
Try using agave nectar as opposed to maple syrup in the mousse.
Experiment with the fruit quanities to satisfye your taste buds.
(NOTE:) For a good-sized pie dish or a small casserole dish, you should plan on making a double recipe of the crust and the mousse.
