After last years Raw Vegan Blueberry Cheesecake I made for my niece, Isabella's birthday, I had to find a just as impressive cake for her second birthday. I scrolled through the internet and found this one: Raw Vegan Chocolate Strawberry Silk Pie from Fragrant Vanilla Cake. So I got out my food processor and gave it a go, making a few tweaks and I also doubled the recipe. So here it is but unfortunately in all of my excitement I forgot to to take photo's of me making the crust.
Raw Vegan Chocolate Strawberry Silk Pie
Adapted from Fragrant Vanilla Cake
Preparation: Overnight plus 2 hours
Setting time: 1 hour
- 3 1/2 cup finely shredded dried coconut
- 2 cup raw pecans
- 25 soft medjool dates, pitted
- 1/2 tsp sea salt
- 1/4 cup raw cacao powder
- 4 cups diced ripe avocados (about 6 medium)
- 1/2 cup plus 2 Tbsp raw coconut nectar
- 1/4 tsp sea salt
- 1 Tbsp pure vanilla extract
- 2/3 cup raw cacao powder
- 2/3 coconut butter, liquified
- 4 cup raw cashew pieces (preferably soaked overnight)
- 1/2 cup fresh coconut water
- 2/3 raw coconut nectar
- 1/2 tsp sea salt
- 2 Tbsp pure vanilla extract and seeds of 2 vanilla bean
- 3/4 cup raw coconut oil (warmed to liquid)
- 2 cup fresh strawberries
- Raw chocolate
- Line a 22cm springform tin with baking paper.
- Combine all of the ingredients in the food processor and process to a fine crumb. If the mixture doesn't hold together when squeezed between your fingers, add a few more dates and process until this is achieved.
- Press the mixture into the bottom and part way up the sides. Use a glass tumbler to help stamp the mixture down and press it up the sides.
- Place the tin in the fridge while you make the fillings.
- Combine all of the ingredients in a food processor and blend until smooth.
- Pour onto the prepared crust.
- Slice a few berries and lay on top of the mousse.
- Place the mixture back into the fridge while you make the cream.
All of the ingrediants.
Slice the avocados and add to the blender with the other ingredients.
Scoop on to the crust. (Note the sides to the crust.)
Smooth the mixture a little.
Arrange some sliced strawberries on top.
- Add the cashews, coconut water, coconut nectar, sea salt and the vanillas into a food processor and process until smooth.
- While the processor is running slowly pour the coconut oil into the processor.
- Add the strawberries and process again until smooth.
- Place the mixture into a bowl and into the freezer for around 45 minutes.
- Spoon the strawberry cream onto the chocolate mousse.
- Scatter some more sliced strawberries and the chopped raw chocolate on to the cake and place back into the fridge for at least an hour before serving.
Add the cashews, coconut water and nectar into the food
processor with the sea salt and vanillas.
Nothing beats freshly scrapped vanilla beans!
Slowly pour in the coconut oil and process until smooth.
Add in strawberries.
After setting in the freezer for 45 minutes spoon onto mousse.
Now chop up your raw chocolate and slice some more strawberries.
Decorate as desired.
Chill until your ready to serve!
This was my first attempt at vegan mousse and I have to say, I am defiantly a fan. Although I am not vegan, I love making different types of cakes for my loved ones. I also love challenging peoples perception of raw, vegan food. People are often afraid to try raw food thinking it's going to taste 'raw'. It does taste different, but this isn't necessarily a bad thing. Plus I know my sister is very grateful for all my efforts in accommodating others dietary requirements.
So if you haven't made anything raw before, give it a go. You never know, you may prefer it!
Until next time.
Love, love Elle.