Monthly Archives: October 2015

Chocolate Mousse Tart

Chocolate Mousse Tart

Chocolate Mousse Tart


Walnut Crust:

2 cups         raw walnuts, unsoaked

1 cup            unsweetened, shredded dried coconut

¼ tsp             sea salt

½ cup            pitted medjool dates, approximately 8 dates, unsoaked *

* I always put the dates under warm water while I lightly take off the outside thin skin.  It is not necessary to do so, but that is what I like to do.

Place the walnuts, coconut and salt in a food processor and process until coarsely ground.  Add the dates and process until the mixture resembles coarse crumbs and begins to stick together.  Don’t over process.

Scoop the crust into a pie plate or tart pan.  Use a light circular motion with your palms and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan.  After the crumbs are evenly distributed press the crust down firmly on the bottom, then up the sides.

Place the crust in the freezer for at least 15 minutes, while making the Mousse.

Chocolate Mousse Filling:

½ cup           pitted medjool dates, approximately 8 dates, soaked *

½ cup            agave nectar or pure maple syrup

1 tsp               vanilla extract

1½ cups        mashed avocado (3 avocados)

¾ cup            unsweetened cocoa powder

½ cup             water

* Soak the dates for 30 minutes then rinse off the light skin.

Place the dates, agave (or maple syrup), and vanilla in a food processor, process until smooth.  Add the avocado and cocoa powder and process until creamy.  Stop occasionally to scrape down the sides with a rubber spatula.  Slowly add the water and blend briefly.

Remove the crust from the freezer and spread the mousse filling over the bottom.   Chill for at least 2 hours before serving.

I cut into serving pieces and put into the freezer.  It keeps really well and softens quickly when serving.

~ You can use just as a Mousse, no Crust needed.

Raw Vegan Carrot Cake

Raw Vegan Carrot Cake

Raw Vegan Carrot Cake

For the Carrot Cake:

2 cups         Carrot pulp *

½ cup          Raw pecans, soaked 6 hours, drained & rinsed

1cup            Medjool dates, soaked, pitted and peeled

½ cup           Shredded coconut

1 apple        Fuji, cored and cut into medium pieces

Ginger         Fresh – about a thick quarter size

½ tsp.           Pure vanilla extract

½ tsp.           Cinnamon

Put the dates into the food processor, chop.  Add the coconut, vanilla and cinnamon.  Blend well.  Set aside.

Place the apple into the food processor.  Blend until the apple is coarsely shredded.  Add the carrot pulp and fresh ginger.  Blend.  Add the other ingredients.

Do not over process.

* Carrots.  I found it does work best to use carrot pulp rather than grated carrots.  The grated carrots give more moisture, BUT the cake is still very good.

For the Frosting:

1 ¼ cup       Raw cashews, soaked 6 hours, drained and rinsed

½ tsp.           Vanilla powder

1 tbsp. + 2 tsp. Lemon juice

3 Medjool dates, rinse, peeled, pitted

1/3 cup water; more or less for desired consistency

In a high speed blender, blend all the above ingredients, minus the water.

Add the water slowly using just enough to blend to make it creamy.  Pour into a small bowl and set aside.

~ Line an 8 X 8 glass baking dish with plastic wrap or wax paper.  Press the cake mix evenly into the dish.  Add the frosting on top.  Place onto the freezer for one hour.  Lift out, cut into desired serving portions.  Enjoy!

~ I did not have enough Medjool dates, so I added organic raisins.  It worked well, and was very good.