March 20, 2017 – Cooking With Chris Carter Artist – Recipes

March 20, 2017 – Cooking With Chris Carter Artist – Recipes

Coconut (I spelled it wrong in the illustration!) Mousse Pie – recipe from Living Cuisine by Renée Loujx Underkoffler

Not only is this pie delicious with its yummy crust, vanilla cream frosting and fresh berries on the top, the coconut mousse can easily stand on its own as a dessert when you have the urge for something purely chocolate with a great mousse texture!

Recipe

I chose to use the Pecan Graham Cracker Crust.  Renée suggests three different options for the crust.

Ingredients:

Pecan Graham Cracker Crust

2 cups pecans

4-6 soft dates, pitted

2 tablespoons raw carob powder

1 tablespoon cinnamon

2 teaspoons ideally fresh ground nutmeg

1 tablespoon non-alcohol vanilla extract (optional)

Pinch sun-dried sea salt

3 ripe bananas

Coconut Mousse Filling

1 1/4 cups pitted dates

1 1/2 tablespoons non-alcohol vanilla extract

2 – 4 tablespoons maple syrup

1 tablespoon cold-pressed coconut butter or organic extra-virgin olive oil (optional) I used coconut butter

3 ripe avocados

2/3 – 3/4 cup raw carob powder. I used a bit more than 3/4 cup

1/4 cup organic cocoa powder (or 4 additional tablespoons raw carob powder) I used 2 heaping tablespoons of cocoa powder.

Soak the dates in 1 1/2 cups fresh water for 5 – 10 minutes to soften.  Drain the soak water and set aside.

Vanilla Cream Frosting

1 cup whole cashews (Raw cashew pieces can be used.)

4 – 6 dates, pitted

1 tablespoon maple syrup or raw honey, 1 tablespoon cold-pressed coconut butter or organic extra-virgin olive oil (optional)

1 tablespoon non-alcohol vanilla extract

Garnish

1 pint strawberries, sliced (I use fresh raspberries, too)

2 sprigs fresh mint

 To make the pie crust:

Soak one cup of the pecans in 2 cups of fresh water for 2 – 4 hours. Drain and rinse.

In a food processor, chop 1 cup of dry pecans into a fine meal. Set aside. Chop soaked pecans into a fine meal. Cut or break the dates into pieces. If the dates are very dry or firm, soak them in 1/2 cup of fresh water for 5 minutes to soften. Add date pieces, maple syrup or honey, carob, cinnamon, nutmeg, vanilla (if desired), and sea salt to the ground soaked pecans and chop until well mixed. It may be necessary  to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency. Add the ground dry pecans and chop until well mixed. the dough should be crumbly but sticky enough to hold a shape when pressed. Press the dough evenly into a pie plate or a torte pan. it is best to press the dough to the sides of the plate or pan first and then press into the bottom for even depth.

To scallop the edge of the crust: Us the thug and forefinger of your dominant hand to pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press against the pinches to keep them neat and orderly.

Slice the bananas and layer on the bottom of the crust.  With moistened fingers, press the banana slices into a firm, solid layer.

Fill, frost, and serve with love.

 

To make the Choconut Mousse:

In a food processor, blend the dates, vanilla, and coconut butter or olive oil (if desired) into a smooth paste. It may be necessary to add a few tablespoons of date soak water to blend smooth. Cut the avocados in half. Chop the blade of a chef’s knife into the pit. Twist the knife to extract the pits. Scoop the avocados into the food processor with the dates and blend until smooth. Spoon in the carob powder and cocoa powder and blend until smooth. Spread the mousse evenly over the banana slices. 

To make the Vanilla Cream Frosting:

Soak cashews in 1 1/2 cups fresh water for 30 minutes to 1 hour. Drain and rinse. Soak dates in 1/2 cup fresh water until very soft (about 5-10 minutes). Drain soaking water and set aside.

In a blender, blend cashews, softened dates, maple syrup or honey, coconut butter or olive oil (if desired), and vanilla.  Add date soak water 2 tablespoons at a time as needed to blend smooth.  With a rubber spatula, spread the frosting evenly over the mousse.

For garnish, layer sliced strawberries [and raspberries] decoratively on the frosting and place a mint leaf or two on each piece.

The pie serves best after it is chilled in the refrigerator for an hour or two.  It keeps fresh for several days.

Note:  I don’t think the Vanilla Cream Frosting enhances the pie enough to make it worth the labor unless you want the contrast of color between the berries and the creamy-colored frosting.  Next time I make it I will skip the frosting and place the sliced strawberries (and raspberries) directly onto the choconut mousse.  Yummy!