I made this pie for a friend's birthday party and everyone loved it. No one even cared that it was "gluten-free-vegan-weird-tree-hugger" (yes, I have gotten that reaction before). Instead, everyone thought it was awesome - and a good summer treat.
I think I'll make it again for the 4th of July, yes?
blueberry chocolate mousse pie:
shredded coconut & dates (or 12 shredded coconut covered dates)
4.5 cups blueberries
25-30 dates, depending on the size
4 heaping teaspoons raw carob (optional)
Spread the coconut date rolls across the bottom of a cheesecake spring pan - this is the crust. In the Vitamix, blend the remaining dates and blueberries. Add the carob if you'd like it chocolatey. Pour the blueberry filling on top of the crust and let it sit in the freezer for a few hours. When you're ready to eat, open the spring pan and top with shredded coconut and sliced strawberries.
(recipe from Megan Elizabeth)
Enjoy!
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