Ready in 45 | Serves 4-8
1¼ cup Organic RAW Whole Almonds
¼ cup + 2 tablespoons Organic RAW Cacao Powder
2 tablespoons Organic Brown Rice Malt Syrup
2 medium ripe avocados
½ cup Organic RAW Cacao Powder
4-5 Organic RAW Pitted Dates (soaked in boiling water for 10 minutes)
¼ cup Organic Coconut Milk
pinch of vanilla powder, optional
1 can Organic Coconut Cream (chilled overnight)
2 teaspoons Organic Brown Rice Malt Syrup
1 teaspoon vanilla powder
To prep the crust, add all ingredients to a food processor, and process the until the mixture comes away from the sides. You should have a sticky, dough like mixture.
Divide the mixture among jars. Lightly pack the mixture into the base of each jar to form the pie base.
To make the mousse, add all mousse ingredients to a blender and process until smooth. Evenly distribute your mousse among your mini pies and pop in the fridge to set. If you’re making the coconut whip, see below.
Do not shake the coconut cream can. Open and scrape off the top thick and creamy part. You just need 160ml. Using a hand beater – or an electric one if you’ve got one, whip the cream. Add the rice malt syrup and vanilla, then whip until the mixture holds soft peaks.
When the mousse has set, remove your pies from the fridge and top with the coconut whip. Any remaining pies will keep in the fridge for up to 3 days. Perfect for pre-prepped desserts during the week.