Chocolate Mousse Pie

Blend in food processor, press in pie pan, dehydrate at 105 degrees for 24 hours.

Filling:
Avocados
Carob powder
Dates
Honey
Vanilla
Pecans

Blend in blender or Vita-Mix. Chill in fridge, add to pie crust. Top with whole pecans. Chill and serve. Great with Mexican Vanilla Frozen Yogurt (raw of course).

- by Michelle Reeves, From SAD to RAW

Preparation and photo by Michelle Reeves

Another version:

Crust: 
Walnuts
Agave nectar
Vanilla extract
Cinnamon

Filling:
Almond butter
Sesame Tahini
Cacao beans
Carob powder
Mesquite powder
Agave nectar
Water
Vanilla extract
Shredded Coconut

- by Michelle Reeves, From SAD to RAW

Preparation and photo by Michelle Reeves