Aug 26, 2017

Chocolate Covered Raspberry Pie



Ingredients:
Crust:
1/2 cups peanut meal,
2 tbsp raw cacao powder,
4 tbsp coconut oil,
2 tbsp maple syrup.

Mousse:
1/2 cup soy milk,
20-25 fresh or frozen raspberry,
2 tbsp agave syrup.

Chocolate Layer:
1/2 cup coconut milk,
1/2 cup vegan nutella or 100 gr. bitter chocolate,
2 tbsp coconut oil.



Method:

1. Mix all crust ingredients and place into the pie or cake tin. Press with your hands or a spoon. Place into deep freezer for 20-30 minutes.



2. Place soy milk, agave and berries into blender, mix them on high until completely smooth.

3. Split 4-5 raspberries into two or three. Add to berry mixture.

4. Place the raspberry mouse onto the pie crust. Freeze for 20-30 minutes.



5. Stir together all chocolate layer ingredients in a small saucepan until chocolate have completely melted form.

6. Pour chocolate sauce over the raspberry mousse layer. Freeze for 3-4 hours.



7. Decorate with raw cacao nibs, raspberry, blackberry and agave syrup if desired.


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