Chocolate Mousse Pie

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

Filling:
Avocados
carob powder
Dates
Honey
Vanilla
Pecans

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

- Michelle Reeves, www.FromSADtoRAW.com

Preparation and photo by Michelle Reeves

Another version:

Crust: 
Walnuts
agave nectar
Vanilla extract
Cinnamon

Filling:
Almond butter
Tahini
cacao beans
carob powder
mesquite powder powder
Agave nectar
Water
Vanilla extract
Shredded Coconut

- Michelle Reeves, From SAD to RAW

Preparation and photo by Michelle Reeves