Raw chocolate mousse pie 😋


It was my 45th birthday this week and I wanted to try a new whole food recipe!!! It requires you to freeze for 12 hours so be sure to make it the day before you plan to serve it. It was a hit and I would definitely make it again!!!

For the base:
2 cups unsalted raw almonds or peanuts (I used almonds)
2 cups pitted Medjool dates
1/4 cup cacao powder
1/3 teaspoon sea salt
2 tablespoons dairy free chocolate chips
1 tablespoon unrefined coconut oil

For the mousse filling:
3 ripe bananas, sliced
3/4 cup coconut sugar
1/3 cup cacao powder
3 tablespoons unrefined coconut oil
1 can coconut cream

  1. In a food processor blend the base ingredients until you achieve a chunky paste-like consistency. It should be sticky. If it’s too dry , add a bit more coconut oil.
    2. Press the base into a pie pan.
    3. For the mousse filling, blend the mousse filling ingredients until very smooth, like whipped cream.
    4. Pour on top of the base.
    5. Freeze for 10-12 hours. Slice and serve immediately or for a mousse like texture allow to sit at room temperature for 30 min before serving.

    Thank you Plant Over Processed for this fabulous Amy Approved recipe 😋

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