Heavenly Hazelnut Shell (4.75 stars)
Makes one heavenly 10-inch pie crust.

1 cup hazelnuts (filberts)
1 cup dry walnuts
4-6 soft dates, pitted
1 tablespoon maple syrup or raw honey
2 teaspoons cinnamon
1 teaspoon ideally ground fresh nutmeg
2 tablespoons raw carob powder
Pinch sea salt

Soak hazelnuts in 2 cups fresh water overnight (about 6-12 hours). Drain and rinse.



In a food processor, chop walnuts into a fine meal. Set aside. Chop hazelnut into a fine meal. Cut or break the dates into pieces. If the dates are very dry or firm, soak them in 1/2 cup fresh water for 5 minutes to soften. Add date pieces, maple syrup or raw honey, cinnamon, nutmeg, carob powder, and sea salt to the ground hazelnuts and chop for a thorough consistency. Add the ground walnuts and chop until well mixed. The dough should be crumbly but sticky enough to hold a shape when pressed. Press the dough evenly into a pie crust and then press into the bottom for even depth.



Choconot Mousse Pie with Vanilla Cream Frosting
Makes 8-10 slices.

For a creamy mousse base, the secret is avocado. It is a truly decadent mousse that will satisfy any chocolate lover's sweet tooth. Using raw carob powder and a hint of cocoa powder gives this pie a divine chocolate flavor. The pie also can be prepared exclusively with carob for sensational results.

1 Heavenly Hazelnut Shell
4 ripe Apple Bananas (or 3 bananas)

Choconot Mousse Filling
1 1/4 cup pitted dates
1 1/2 tablespoons vanilla extract
2-4 tablespoons maple syrup
1 tablespoon organic extra virgin olive oil (optional)
3 avocados
2/3 - 3/4 cup raw carob powder
1/4 cup organic cocoa powder (or 4 additional tablespoons raw carob powder)

Vanilla Cream Frosting
1 cup whole cashews (pieces ok)
4-6 soft dates, pitted
1 tablespoon maple syrup or raw honey
1 tablespoon organic extra virgin olive oil (optional)
1 tablespoon vanilla extract

Garnish
1 pint strawberries, sliced
2 sprigs fresh mint

to prepare the pie crust: slice the bananans and layer on the bottom of the crust. With moistened fingers, press the banana slices into a firm, solid layer.

To prepare the Choconot Mousse: Soak the dates in 1 1/2 cups fresh water for 5-10 minutes to soften. Drain the soak water and set aside.
In a food processor, blend the dates, vanilla, and olive oil into a smooth paste. It maybe necessary to add a few tablespoons of date soak water to blend smooth. Cut the avocados in half. Chop the blade of a chef's knife into the pit. Twist the knife to extract the pits. Scoop the avocados into the food processor with the dates and blend until smooth. Spoon in 2/3 cup of the carob powder and cocoa powder and blend until smooth. For darker Choconot Mousse, add 2 more tablespoons of carob powder or cocoa powder. Spread the mousse evenly over the banana slices.

To make the vanilla cream frosting: Soak cashews in 1 1/2 cups fresh water for 30 minutes to 1 hour. Drain and rinse. Soak dates in 1/2 cup fresh water until very soft (about 5-10 minutes). Drain soaking water and set aside.
In a blender, blend cashews, softened dates, maple syrup or honey, olive oil an vanilla. Add date soak water 2 tablespoons at a time as needed to blend smooth. With a rubber spatula, spread the frosting evenly over the mousse.
For garnish, layer sliced strawberries decoratively on the frosting and place a mint leaf or two on each piece.
The pie serves best after it is chilled in the refrigerator for an hour or two. It keeps fresh for several days.

5 stars. AMAZING. Lots of work but well worth it. Eat small pieces...you get full fast!