Raspberry Chocolate Mousse Pie

Good afternoon folks! :-)

Its beginning to look and feel like Autumn outside with leaves falling and a fresh note of coolness in the air. I simply love this time of the year! :-) 

I just got out of the kitchen from cooking lunch, which was brown rice veggie burgers and ketchup, baked pesto pasta using homemade pesto, salad, and a dessert. Today's special experiment was the dessert - a vegan raspberry chocolate mousse pie. Ive been wanting to try making a chocolate mousse with avocado's for a long time, so I'm really pleased I finally tried the idea out. 

My friend Mandali who is staying with me right now told me this recipe is definitely delicious and blog worthy! :-) So happy dessert making to you! 

Makes 1 standard size pie = approx 8-10 servings. Prep time is approx 1/2 an hr.

Pie Crust:
Approx 1 1/2 cups quick oats
Approx 1 cup sprouted pancake and waffle mix flour (Arrowhead Mills)
3-4 TBSP organic coconut oil
Approx 3/4 cup fine raw cane sugar
1 pinch sea salt
1 tsp vanilla essence or powder
water as needed

Add all ingredients except water into a mixing bowl. Rub oil into dry ingredients. Add enough water to make the mixture moist enough to form into a smooth pastry.

Press a thin layer into an oiled glass pie dish. Bake the pie shell at 385 degrees Fahrenheit til golden brown. Set aside to cool. You can form the extra pastry into leaf shapes and bake separately for use as decorations.

Alternative no-bake crust:
1 cup mejool dates, cut into pieces
11/2 cup walnuts or almonds
pinch sea salt
1 tsp vanilla essence

Whiz the nuts up in spice grinder to medium fine powder. In a bowl mix dates, nuts, salt and vanilla. Mash til dates are broken up and you have a nice pastry. Press into a pie dish and chill for an hour or so in the fridge, or if you are in a hurry, flash freeze it in the freezer to your desired firm texture.

Mousse Filling:
3 perfectly ripe avocados, peel, remove stone, and cut avocado's into slices, removing any dark spots/blemishes
Approx 1 1/2 cups maple syrup
Approx 1 1/4 cup of organic cocoa powder
Approx 2-3 TBSP extra virgin cold pressed coconut oil or to taste
Approx 3 tsp vanilla essence
6 mejool dates, pitted

Blend everything together til smooth. Pour into cooled pie shell. 

You can also serve this mousse as is, chilled with raspberries, peaches, sprinkled with nuts etc., or as a frosting, in a trifle, or use as a cream for a cake. 

Pie Decor:
1 cup of fresh raspberries 
Baked pastry leaves 

Decorate with baked leaf shapes and raspberries. Best served chilled.

Home-made Marzipan Squares

Yummy layered homemade marzipan treats which I made for lunch today! :-)

Raspberry Chocolate Buttons

Looking for a quick dessert?! 

Krishna blessed me with creative inspiration and here's something I whipped up in a few minutes for lunch yesterday. 

For the marzipan lover's out there, these delightful little pop in your mouth buttons are delicious and decadent. The marzipan pairs well with dark chocolate and the juicy fresh raspberry in the middle is a lovely surprise! :-)

Makes approx 12 pieces.

Ingredients:
12 fresh raspberries
1/2 bar dark chocolate (low sugar)
Approx 1 1/2 cup ground almonds
Approx 2 TBSP honey with a light flavor
Approx 1 tsp vanilla essence or powder
2 TBSP carob powder/cocoa to dust


Melt chocolate in a double boiler over hot water.


Mix ground almonds, honey and vanilla essence into a medium firm fondant. Shape into small balls and press lightly between palms to make into a thick button shape. Roll in cocoa or carob powder. Press an indent into middle and wedge a fresh raspberry into it.


Place of waxed paper and spoon melted chocolate on top. Allow to cool and harden. I put it into the freezer for 10 minutes or so to speed up the process. 


Serve once chocolate coating has hardened. I could say this serves 4 people, but you may be in danger of eating them all yourself, so better double the recipe! ;-)