Raw Chocolate Strawberry Silk Pie
I remember my Dad used to bring me to a popular restaurant as a child which was famous for pies and I loved to order the french silk pie. It was creamy, dreamy, decadent and delicious. They also had a strawberry silk version around Valentine's day which was just as amazing. It had strawberry mousse in place of the chocolate and was just as decadent. Although the pies were delicious when I was five, I know as an adult they would be way too sweet and I do not even want to know the ingredients put into them since I am sure they are not all clean.
I was thinking about those pies last week, and I realized that they would probably be even better if I created a raw version. I thought about making just one of them but then it seemed more interesting and fun to combine the two into a fabulous Raw Chocolate Strawberry Silk Pie.
I made a chocolate crust, which I thought would be better than plain in this case. I then filled it with a creamy chocolate mousse made from avocados (don't worry, you could not taste them, they were just super silky), then topped that off with berries and a strawberry cream layer.
The pie was heavenly! Way better than that pie that I had loved as a kid, and no sketchy ingredients here! I love recreating childhood favorites.
Raw Chocolate Strawberry Silk Pie
Makes one 6 inch pie
Crust:
1 cup finely shredded dried coconut
3/4 cup sprouted dehydrated buckwheat groats (or additional coconut)
1 cup raw pecans
10 soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
1/4 tsp sea salt
1/4 cup raw cacao powder
chocolate mousse Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/4 cup plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquified
about 3 sliced organic strawberries
strawberry cream topping:
1 cup raw cashew pieces (preferably soaked overnight)
1 cup fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)
1/4 cup fresh coconut water
3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract and seeds of a vanilla bean
1/4 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
1 cup fresh strawberries
1/4 cup chopped raw chocolate
2 strawberries, cut into 8ths (wedges)
For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates). Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil. Place in the fridge while you make the fillings.
For the mousse, combine all ingredients in the food processor and process until smooth. Pour into the pie crust and top with the sliced berries. Place in the fridge to set.
To make the strawberry cream, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth. Add the coconut oil with the motor running and process for a minute. Add the berries and process until smooth. Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream.
Top with the chopped chocolate and sliced berries and place in the fridge for about an hour to chill before serving. Store in the fridge.
3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract and seeds of a vanilla bean
1/4 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
1 cup fresh strawberries
1/4 cup chopped raw chocolate
2 strawberries, cut into 8ths (wedges)
For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates). Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil. Place in the fridge while you make the fillings.
For the mousse, combine all ingredients in the food processor and process until smooth. Pour into the pie crust and top with the sliced berries. Place in the fridge to set.
To make the strawberry cream, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth. Add the coconut oil with the motor running and process for a minute. Add the berries and process until smooth. Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream.
Top with the chopped chocolate and sliced berries and place in the fridge for about an hour to chill before serving. Store in the fridge.
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