This recipe is absolutely to die for with no guilt whatsoever! It’s an easy and delicious treat to whip up on Easter morning to impress your friends and family regardless if they’re vegan or not!
Ingredients:
Coconut Crust:
- 2 cups unsweetened shredded coconut
- 1/4 cup organic raw clear agave
- 1 Tb. organic unrefined coconut oil
- dash of Himalayan salt
Chocolate Cacao Mousse:
- 2 large avocados, mashed
- 1/4 cup organic raw clear agave
- 1/4 cup organic maple syrup
- 1 stevia packet
- 1/2 cup raw organic cacao powder
- 1 1/2 Tb. organic vanilla extract
- 2 Tb. organic unrefined coconut oil
- 1 can of reduced fat (or “light”) coconut milk
- 1 scoop Chocolate VeganSmart
Instructions:
Ideally, it would be nice to do this in a food processor, but because I don’t have one, I used my NutriBullet which worked just fine. Just use whatever you have on hand. Additionally, if possible, use as many organic ingredients as you can!
- For the crust, combine all of the ingredients in a food processor or high-speed blender until everything is combined. Press this mixture into an 8×8 dish or divide it into individual mini mason jars for portion control and easy access.
- For the mousse, peel and cut the avocados. combine all of the ingredients in the food processor or high-speed blender (after you’ve cleaned it out, of course) and blend until everything is light and fluffy. Spread the mousse on top of your coconut crust.
- Top with additional shredded coconut and chopped dark chocolate. Other options include goji berries for added antioxidant power or hemp seeds for even more omega-3s.
- Cover and chill the pie for 3-6 hours.
After that, it’s all yours! Have at it and enjoy!
