I’m so excited about raw desserts. The main reason for this is simple: almost everyone can eat them without any worries about dietary restrictions or health concerns. It’s a double bonus! This recipe is both healthy and delicious - what more could you want?
Here are some of the key ingredients and why they're GREAT for you:
– Carob is actually a fruit, but is commonly used as a chocolate substitute for anyone looking for a healthy alternative (you may have seen carob bars or carob chips in your local health food shop). It’s caffeine-free and lower in fat than cocoa, plus it contains fiber and calcium. However, it tastes quite different to the real deal, so in this recipe I used half carob powder, half cacao powder.
Coconut Oil (organic, virgin)
– A wonderful substance that can be used in a variety of situations. I use it as a moisturiser! In baking and frying, it acts as a brilliant dairy-free and healthy alternative to butter and most oils, since it has a very high heat resistance. And the fats contained in coconut (medium chain fatty acids) are healthy, stimulating your metabolism and easily digestible. Not to mention the fact that it smells amazing! Assuming you like the smell of coconut…
– I once visited a farmer's market on the side of a highway in America and this was the only thing they were selling. So of course I bought a jar! And I'm so glad I did. Raw honey is superior to processed because the healthy properties remain intact. It is antibacterial, anti-viral, and anti-fungal when left alone in its raw state, and contains other phytonutrients that have been shown to prevent cancer. Now how many other desserts can offer cancer-fighting enzymes in each spoonful?
Recipe: Raw Chocolate Mousse Pie
Apologies if you aren't a fan of measuring cups; I'm American :)
But rather than looking up the conversions in grams and millilitres, just use an ordinary teacup.
2 cups dessicated coconut
2 cups pitted organic dates
2-3 ripe avocados
1/2 cup organic virgin coconut oil, melted
1/2 cup raw honey
1/2 cup raw cacao powder
1/2 cup carob powder
To make the crust, mix the coconut and dates in the food processor until a sticky, dough-like substance forms. This might take a minute or so. Tip the mixture into a springform cake tin (or any tin with a removable base) and press into the bottom and sides. Make sure it is even and that it comes up the sides about an inch.
Prepare the filling by first mashing the avocados in a bowl until there aren’t any big lumps. Transfer to the food processor and add the coconut oil, honey, and powders. Process until smooth – the end result should look (and taste!) like chocolate mousse.
Pour the filling into the prepared crust and smooth out with a knife or spatula. Cover with plastic wrap and place in the fridge for at least an hour.
To serve, remove plastic wrap and re-smooth with the knife or spatula, and decorate with strawberries (or any fruit you want!)
About the Author
Molly Robson is a Holistic Nutrition Advisor based in London who has written regularly at her blog, The Particular Kitchen, for the last 3 years. Navigating her way through a restricted diet, she decided to learn how to cook and create some wonderful and healthy dishes. Now, those recipes are published weekly on her blog and shared with an active community of people looking to incorporate a plant-based, whole foods diet into their daily lifestyle.