Growing up, one of my favorite desserts was Chocolate Banana Cream Pie. Unfortunately, the processed instant pudding mix and dairy filled whipped cream we had been using my whole life are incredibly unhealthy . That’s where this Cocoa Mousse Pie comes in. This is a dairy free, refined sugar free, and gluten free alternative. It is healthy and so divine that you will have a seriously hard time not eating the whole thing in one sitting. It’s simple, healthy, and so easy to make. There are two ways to make it- one recipe to use with a dehydrator and one to use without. Either way is delicious and I promise you will be happy with the results.
Flax seed, grinned to form a powder (1/2 cup without a dehydrator, 1 cup with a dehydrator)
2 cups dry, shredded coconut
2 cups pitted dates
3 ripe to overly ripe bananas
3 large spoonfuls of raw cocoa powder (about 1/2 cup total)
Water as needed
optional: sliced banana, additional shredded coconut, maple syrup or agave to sweeten
In a food processor or blender, grind the flax seeds until a powder is formed. Add the shredded coconut and dates. Blend, adding water, until it becomes a sticky dough-like consistency.
*If you are using a dehydrator, place the dough onto a dehydrator tray, forming a round crust. You can press down in the middle forming sides or leave it flat. Place in dehydrator overnight.
*If you are not using a dehydrator take the dough out of the food processor and press into a pie pan. Set aside.
Once the you have made your crust, in a food processor or blender, combine bananas, avocados, and cocoa powder. Add maple syrup or agave if desired.
Optional: Add sliced banana or shredded coconut to the top of the pie.
Refrigerate and serve when ready.