This recipe is so easy and delicious! This is an awesome recipe for anyone who just wants to throw together a great dessert.
The raw crust is a Raw Chocolate Brownie (can you say yummy?!). For frosting we created a Chocolate Mousse! This is a rich yet fairly light dessert.
If you love chocolate this recipe is for you! You can make this recipe look as fancy as you wish. By using a piping bag you can decorate this whole pie or you can make this super simple by just spreading the chocolate whipped cream on with a spatula.
Make sure to store any of the left overs of this recipe in the refrigerator.
This recipe is gluten free, vegan, raw, dairy free, high fiber, super easy and delicious!
Raw Chocolate Brownie Mousse Pie
Prep time: 10 Minutes
Yield: Makes 1 8-Inch Chocolate Mousse Pie (8 Servings)
Chocolate Brownie Crust Ingredients:
- 1 Cup Pre-Soaked Pitted Dates
- 1/2 Cup Slivered Almonds
- 1/2 Cup Walnuts
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 1 Tbsp Agave Nectar
- 3 Tbsp Cocoa
- 2 Cans (400 mL) Pre-Refrigerated Coconut Cream (Whipped Cream Consistency)
- 1/4 Cup Cocoa
- 3 Tbsp Agave Nectar
Directions:
- Place all chocolate brownie crust ingredients into the food processor and pulse until blended (still visible bits of nuts).
- Spray an 8 inch pie plate with a healthy cooking oil.
- Press brownie crust down evenly into the pie plate.
- Place all whipped cream ingredients into your food processor and blend until whipped.
- Using a piping bag or just a spatula spread mousse over brownie crust.
- Place in the refrigerator for about an hour.
- Remove, serve and enjoy!
DAMY Members – 1 Serving is a treat option.
This looks great! I know alot of your newer recipes call for “pre-soaked pitted dates” will you please tell me directions for that. I cannot find the recipe that explains that. Thank you!
Hey Steph! Place your pitted dates in a covered container covered in water over night. When you go to use the dates just drain them first.
Thank you Amy! LOVE your recipes!
I don’t use agave – can I use maple syrup in its place? or what would you suggest. Thanks.
Sure. Use honey, maple or even liquid stevia to taste. Enjoy!
I just made this for my ladies group at church and everyone LOVED it! Even the kids, especially the kids:) Thank you so much for all your recipes, they rock!
That is so great to hear :)))) Thank you for sharing!!!
How many grams of sugar would be in each serving approximately? Thank-you.
Question for you: “2 Cans (400 mL) Pre-Refrigerated Coconut Cream (Whipped Cream Consistency)” Do you mean the firm (fat) part out of two cans of coconut milk? Or is there actually Coconut cream out there to purchase? If so, would it be possible to share a link to the product you’ve used here? Thanks—Your presentation on photos is absolutely mouth watering. 🙂
Loved loved loved this recipe! And everyone else did too! Last minute I threw in two more cans of coconut milk into the frig just in case I needed them. I learned while making this recipe the importance of pre-chilling your cans of coconut milk. The two cans that had been in the frig for 48 hours were mostly nice thick cream the other two that were in the frig for less time were not as creamy! Great lesson and great recipe! Thank you!
Thank you so much for sharing 🙂 I hope you are having a great day!
Can i substitute agave nectar with maple syrup ?:)
Yes you can Nafsika!
I have a few questions– did you use a pie plate because I was curious as to how you removed it to look so elegant? can you refrigerate it overnight? is the coconut you’re talking about the cream separated from the water in the can? thank you in advance!