Decadent Chocolate Mousse Pie

Crust

  2½ cups pecans, pre-soaked

  11 pitted medjool dates

  2 teaspoons vanilla

Filling

  18 pitted medjool dates, soaked

  ½ cup shredded coconut

  2 large ripe avocados (be careful that they are not over ripe)

  1 cup almond milk

  4 ounces raw cacao nibs

  ½ cup raw chocolate powder

  ¼ cup raw sugar

  2 tablespoons psyllium

  1 teaspoon almond extract

  ½ teaspoon powdered stevia

Optional Topping

  1 pint raw cream

  3 medjool dates or ¼ cup raw sugar

  1 teaspoon vanilla

  1-2 tablespoons raw cacao nibs, ground, for decoration

Process pecans and dates through a Juicer using the solid screen.  Add the vanilla.  Press the mixture into a 9-inch pie pan.  Dehydrate the crust for 1 hour.

Process dates through a Juicer using the solid screen.

Next place the cacao nibs in a coffee grinder or food processor and grind until they are the consistency of finely ground coffee.

Place all ingredients, including the processed dates and cacao nibs in a food processor and process until they are well blended.

For the topping, if using dates, process the dates, again using the solid screen. To whip topping, place whipping cream in a bowl and whip until cream is stiff and fold in remaining ingredients.

Pour into pie shell, top with whipped cream for ultimate decadence, sprinkle top with ground cacao nibs and refrigerate.  It is delicious served with fresh raspberries, strawberries or mint.

Makes 9-inch pie

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