Raw Chocolate Strawberry Silk Pie

 
I remember my Dad used to bring me to a popular restaurant as a child which was famous for pies and I loved to order the french silk pie.  It was creamy, dreamy, decadent and delicious.  They also had a strawberry silk version around Valentine's day which was just as amazing.  It had strawberry mousse in place of the chocolate and was just as decadent.  Although the pies were delicious when I was five, I know as an adult they would be way too sweet and I do not even want to know the ingredients put into them since I am sure they are not all clean.  

 
I was thinking about those pies last week, and I realized that they would probably be even better if I created a raw version. I thought about making just one of them but then it seemed more interesting and fun to combine the two into a fabulous Raw Chocolate Strawberry Silk Pie.  

 
I made a chocolate crust, which I thought would be better than plain in this case.  I then filled it with a creamy chocolate mousse made from avocados (don't worry, you could not taste them, they were just super silky), then topped that off with berries and a strawberry cream layer.    
 

The pie was heavenly!  Way better than that pie that I had loved as a kid, and no sketchy ingredients here!  I love recreating childhood favorites. 

Raw Chocolate Strawberry Silk Pie
Makes one 6 inch pie

Crust:
1 cup finely shredded dried coconut
3/4 cup sprouted dehydrated buckwheat groats (or additional coconut)
1 cup raw pecans
10 soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
1/4 tsp sea salt
1/4 cup raw cacao powder

chocolate mousse Filling:
2 cups diced ripe avocados (about 3 medium)

1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

1/4 tsp sea salt
1/2 Tbsp pure vanilla extract

1/4 cup  plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquified


about 3 sliced organic strawberries

 strawberry cream topping:
1 cup raw cashew pieces (preferably soaked overnight)

1 cup fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)
1/4 cup fresh coconut water
3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener

1/4 tsp sea salt
1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean

1/4 cup   plus 1 Tbsp raw coconut oil (warmed to liquid)

1 cup fresh strawberries

1/4 cup chopped raw chocolate
2 strawberries, cut into 8ths (wedges)

For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.  Place in the fridge while you make the fillings. 
For the mousse, combine all ingredients in the food processor and process until smooth.  Pour into the pie crust and top with the sliced berries.  Place in the fridge to set. 
To make the strawberry cream, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut oil with the motor running and process for a minute.  Add the berries and process until smooth.  Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream. 
Top with the chopped chocolate and sliced berries and place in the fridge for about an hour to chill before serving.  Store in the fridge. 
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

9 Comments
  1. May 20, 2013 at 23:05
    Reply

    This looks delicious... I'd like to try it for my daughter's "strawberry season" birthday coming up in a few weeks. :)

    • May 22, 2013 at 00:06
      Reply

      Thank you :)! It would be perfect for a Birthday :)!

  2. May 21, 2013 at 02:08
    Reply

    Wow girl, looks incredible as always!!! Love berries and chocolate together!

    • May 21, 2013 at 23:47
      Reply

      Thank you so much Heather :)! Me too!

  3. Anonymous
    May 21, 2013 at 19:31
    Reply

    That looks great, I love that you're using coconut nectar as a sweetener now. How does the buckwheat digest for you? I don't like it too much. cherie

    • May 21, 2013 at 23:46
      Reply

      Thank you, I feel that it is healthier ;). The buckwheat digests fine considering I do soak it. If bothers you though, I give a substitution option. You can always feel free to sub ingredients in my recipes and make them your own to suit your tastes or needs.

  4. July 1, 2013 at 00:12
    Reply

    That looks amazing, and the presentation with berries and chocolate on top is really spectacular!

    • July 1, 2013 at 04:31
      Reply

      Thank you :)!

  5. January 24, 2014 at 00:35
    Reply

    Hi Amy, wow what a delicious combination. I have made similar pie without the strawberry cream. I usually freeze i to set for few hours and thaw about 30 min to an hour before eating, this way its nice and set and tastes almost like an icecream cake.

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