I am making more raw goodies lately - maybe I should change this website to Unbake Club?! Thank you Nicola W for alerting me to this delicious raw, GF, DF, sugar-free choc mousse recipe. Justin and I gobbled it all up in 2 days. I had a little bit of crust left over so I made them into patties, dehydrated them and ate them as snacks.

2 c LSA (1 c flax seeds, 1/2 c sunflower seeds, 1/2 c almonds)
1 c macadamia nuts (I used cashews)
1/2 tsp sea salt
6 large Medjool dates (I used some soaked raisins and prunes)
1 Tbs honey
2 Tbs vanilla extact
1 1/2 banana
2 medium ripe avocados - peeled and seeded
4 Tbs raw cacao powder
1 tsp vanilla powder (didn't have)
1 tsp cinnamon
1/4 tsp sea salt
2 Tbs raw cacao butter (didn't have)
10 big strawberries

1. Grind seeds and almonds in coffee grinder. Transfer to food processor.
2. Add macadamias, vanilla, dates, honey, salt and process until crust starts to rise on the side of the bowl. Crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break.
3. Distribute crust evenly on the bottom and sides of a pie pan (20cm or 25cm) and lightly compact by hand. Place a layer of sliced bananas evenly on top of the crust.
4. Put avos, cacao, honey, vanilla, cinnamon and salt in food processor and process until smooth and creamy.
5. To assemble: spread chocolate filling on top of the bananas then layer thinly sliced strawberries on top (I just halved mine). Chill at least one hour before serving. Store in airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

Recipe from Harvest Wholefoods/Huckleberry Farm newsletter by Renata Holicova.
This will be entered into Dec Sweet New Zealand hosted by Lydia Bakes