Vegan Chocolate Mousse Pie with Raspberries and Banana
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Ingredients
  • Crust -
  • 1 pk. Organic, honey graham crackers
  • ¼ cup cacao
  • 1 cup dates
  • ½ cup shredded coconut
  • pinch of salt, optional
  • 2 Tbsp coconut oil
  • 1 tsp vanilla
  • Chocolate Filling:
  • 1 cup soaked cashews
  • 1 cup water
  • 2-teaspoon vanilla
  • ½ cup Maple Syrup
  • 1 ½ cups Cacao powder
  • pinch salt
  • Banana Filling:
  • 2 bananas, sliced
  • Raspberry Topping:
  • 1- 12 oz. package of froz. raspberries
  • 1 Tbs. maple syrup
  • Chocolate Drizzle-
  • ¼ cup Raw Cocoa Powder
  • ¼ cup maple syrup
  • 1 Tbs. coconut oil
  • ¼ teaspoon vanilla
Instructions
  1. To make Crust:
  2. In food processor, pulse the graham crackers to make crumbs.
  3. Add the remaining ingredients, and pulse until all incorporated.
  4. Press mixture into pan and work it up the sides. Using opposite hand to create counter-pressure. Make the edge of crust smooth and even.
  5. For Chocolate Mousse:
  6. Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth, scrapping down sides as needed.
  7. Add the remaining ingredients. Pulse until smooth.
  8. Taste, and add more sweetener if desired. Pour filling into crust.
  9. Put a layer of sliced bananas on top of chocolate.
  10. Pulse the package of frozen raspberries, until they are small pellets.
  11. Add the maple syrup and pulse just to combine. Top the pie with the raspberries mixture and fresh raspberries if you desire.
  12. Combine all of the ingredients for the chocolate drizzle in food processor or mini blender. Put chocolate into a plastic squeeze bottle, and decorate the top of pie with chocolate.
Recipe by iEatGreen at https://www.ieatgreen.com/vegan-chocolate-mousse-pie-with-raspberries-and-banana/