Meatless Monday - Chocolate Mousse Pie

by Dianne Wenz


Not only is the Christmas season the most wonderful time of the year, it is usually also the most unhealthy. Indulgent dishes and sugary sweets are usually the only foods on the menu at holiday parties and family gatherings. This raw chocolate mousse pie is made with whole foods and is full of vitamins, minerals and healthy fats. It’s rich and creamy, and your guests will never know that the key ingredient is the avocado unless you tell them. Freeze this pie for a more gelato-like feel.




  • 1 1/2 cups raw walnuts
  • 1 1/2 cups unsweetened, shredded coconut
  • 8 medjool dates, pits removed and chopped
  • 1/2 teaspoon sea salt



  • 8 medjool dates, pits removed
  • 1/2 cup raw agave nectar
  • 1 teaspoon vanilla extract
  • 3 ripe avocados, mashed
  • 3/4 cup unsweetened cocoa powder or raw cacao powder
  • 1/2 cup water
  • 1 pint raspberries for garnish



  1. To make the crust, process the walnuts, coconut and sea salt in a food processor and process until the mixture looks like coarse crumbs. Add the dates and process until the mixture sticks together. Press into a 9-inch shallow pie plate or tart pan.
  2. To make the chocolate mousse filling, place the dates, agave nectar, avocados, cacao, water and vanilla in a food processor or high powered blender and processed until smooth and creamy. Add more water if the mixture is too thick. Add more agave if the mixture doesn't seem sweet enough, as raw cacao can be kind of bitter. Pour the mixture into the crust. Top with fresh raspberries.
  3. Chill for at least 2 hours before serving to let the mousse set. The pie will keep in the refrigerator for up to 3 days and in the freezer for up to 2 weeks.