Vegan Chocolate Mousse Pie Recipe from: Robyn Holm, Armstrong, BC

Crust
1 1/2 cups shredded unsweetened coconut
1 1/2 cups raw nuts (I use 1/2 cup each pecans, hazelnuts and almonds)
1/4 tsp sea salt
3/4 – 1 cup pitted dates

Filling
3 cups of ripe avocado
1 cup cocoa
1 tbsp vanilla
2 tbsp melted coconut oil
1/2 cup maple syrup

To make crust place first three ingredients in a food processor fitted with S blade and process until coarsely ground.

Add dates (3/4 cup) and process until mixture is crumbs and sticks together. If not sticky enough add remaining dates and process again. Mixture should stick together when pinched. Press the crust into a pie plate.

For the filling, process avocado, cocoa and vanilla, stopping to scrape bowl. Add oil and maple syrup in a steady stream with motor running. Add more syrup to taste if not sweet enough.

Pour Mousse into pie crust and smooth top, put in fridge for 2 hours before slicing.

• Dates – Medjool – ORGANIC
• Dates – Medjool
• Dates – Blonde – ORGANIC
• Coconut – Medium Shred – ORGANIC
• Almonds – Raw, Unpasteurized
• Almonds – Raw, Supreme – ORGANIC
• Almonds – Raw, Supreme
• Hazelnuts – Raw – ORGANIC
• Hazelnuts – Raw
• Pecans – Raw, Jumbo Halves
• Pecans – Raw, Pieces
• Pecans – Raw, Jumbo Halves – ORGANIC
• Pecans – Raw, Pieces – ORGANIC
• Pecans – Raw, Baby Halves – ORGANIC
• Cocoa Powder – ORGANIC