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Colonics Raleigh NC Sharing Recipes RAWSOME!

September 2, 2012 by  
Filed under Sharing Recipes

Really Raw Walnut Chocolate Mousse Pie
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2 cups raw walnuts
1 cup unsweetened shredded dried coconut
1/4 teaspoon salt
1/2 cup pitted medjool dates

Place walnuts, coconut, and salt in food processor fitted with the S blade 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 mixture into a pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4″ lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the rim. Place the crust in the freezer for 15 minutes.

Chocolate Mousse Filling:

1/4 cup pitted medjool dates, soaked in water for 15 minutes
1/4 cup pure maple syrup or agave nectar
1/2 teaspoon vanilla extract (optional)
3/4 cup mashed avocados (1 1/2 avocados)
1/4 cup plus 2 tablespoons unsweetened cocoa or carob powder
1/4 cup water

Place dates (drained), maple syrup, and optional vanilla in food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly.

Remove the crust from the freezer and spread the chocolate mousse filling over the crust.

Keeps for 3 days in the refrigerator or two weeks in the freezer.