Chocolate Mousse Pie


Crust: Pecans Macadamia Nuts Honey Vanilla Cinnamon 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 Agave nectar Water Vanilla extract Shredded Coconut - Michelle Reeves, www.FromSADtoRAW.com	Preparation and photo by Michelle Reeves