Not only is this recipe absolutely delicious it is seriously good for you so you can really eat a huge slice and not feel guilty at all! How good is that!!

Please do try it for yourself; I can almost guarantee you’ll make it again and again! It is  my husband’s favourite… I love it too. Infact everyone I have given this to loves it and cannot believe the ingredients…..

RAW /  VEGAN  GOOD – FOR – YOU  CHOCOLATE CAKE:

Shortbread Crust:
Yield: 1 1/2 cups ( enough for one 9 inch pie).

INGREDIENTS:
1 cup unsweetened shredded dried coconut
1 cup raw walnuts, - or  almond / walnut mix
1/4 tsp salt
6 pitted medjool dates

METHOD: 
Place coconut, walnuts and salt in food processor.
Process until finely ground.
Add the dates and process until the mixture begins to stick together. Don’t over-process.

(Stored in sealed container shortbread crust will keep for 1 month in the refrigerator or for 3 months in the freezer.
The crust does not need to be thawed before using).

Chocolate Mousse Topping

Yield: 2 cups. 4 – 6 servings.

INGREDIENTS:
1/2 cup pitted medjool dates ( soaked.. 30 minutes).
1/2 cup pure maple syrup or agave nectar ( you can get agave nectar from the health food shops. A brilliant natural sweetner from Mexico! A healthy alternative to sugar).
1 tsp vanilla extract ( optional)
1 1/2 cups mashed avocado ( around 3 avocados )
3/4 cup unsweetened cocoa or carob powder
1/2 cup water. 

METHOD:
Place the dates, agave nectar and optional vanilla in a food processor and process until smooth.
Add the avocado and cocoa powder and process until creamy. (A rubber spatula is handy here to scrape down the sides of the food processor to help the mixing process).
Add the water and process briefly.

(Store in a sealed container. Chocolate Mousse will keep for 3 days in the refrigerator or 2 weeks in the freezer).
Serve chilled or a room temperature.

Enjoy!