Today marks nearly a week of being a raw foodie and as I have mentioned, the best husband in the world , gallantly offered to join me on the initial steps of this little endeavour to make it a little easier. So far he has done extremely well and his deviations have been so minor, they are not worth mentioning... not once has he winced at the bright green glass of liquid I hand him in the mornings, nor has he sighed at yet another fruit breakfast, in fact he hasn't even complained that his evening chocolate treat has been substituted with dates, nut or the odd bit of 70% organic chocolate ( bless this stuff!)
Yesterday however, after breakfast, he added that he might need to eat something 'proper' soon, I shouldn't worry though, he would sort himself out. Now I would say we have an exceptionally balanced marriage in terms of household chores, (he is an illustrator and works from home, and so very generously does the majority of the housework while I go to work, and in turn I do the grocery shopping and cooking), but even still, I find this kind of consideration for my efforts touching. So... I thought a token of appreciation was in order and I think very few tokens are more appreciated than chocolate in his books, thus I made this. 99.999 % Raw Chocolate Mousse Pie! I unfortunately was lacking in some of the ingredients and didn't have a recipe, but it was very satisfying and we had again for tea today. The Wondering Wanderer doth smile!
Here is is how I did it (including the missing bits and pieces):
For the base: pulse a handful of dates, some walnuts, 1/2 a banana, a sprinkle of Cinnamon and nutmeg in a blender, flatten it into a pie dish
For the Filling: an avocado, a banana, 1 T spoon of pure maple syrup, 1 T spoon of raw cocoa powder, 2 T of coconut milk, 1/2 a bar of green and blacks 70% melted.... blend all together until smooth.
Place in pie dish. Grate remainder of chocolate over the top and refrigerate. Serve with a spoon of coconut milk!
I apologize for my inaccurate measurements~ but I'm not good at following recipes so very rarely use them.
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