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Raw Organic Chocolate Mousse Pie

This chocolate mousse pie is The Kripalu Kitchen’s healthy take on comfort food

During colder weather, many of us are reaching for our favorite comfort foods like mac and cheese and lasagna to keep us warm. And while these foods that are often high in sugar, salt, and carbohydrates may satisfy us in the moment, they don’t offer the best long-term benefits for those of us who are striving for a healthy lifestyle.

This butternut squash lasagna is The Kripalu Kitchen’s healthy take on comfort food. Kripalu is recognized as the largest yoga retreat center in North America and is a healthy haven for yogis and healthy food-lovers, offering a mainly vegetarian cuisine made with fresh, local produce. Whole grains, fresh vegetables, and legumes form the backbone of the menu at The Kripalu Kitchen, while poultry, fish, and dairy are also optional for protein. The Ayurvedic-influenced "Buddha Bar” also offers vegan, gluten-free cuisine. 


For the crust:

  • 1 1/2 Cup dry cashews, soaked for at least an hour before use
  • 1/4 Cup dates

For the chocolate mousse:

  • 3 Cups soaked cashews
  • 3/4 Cups water
  • 3/4 Cups honey
  • 3/4 Cups coconut oil (just warm enough to be liquid)
  • 4 Tablespoons raw cocoa powder
  • 1 Teaspoon vanilla extract


For the crust:

Process 1½ cups dry cashews and ¼ cup of dates in food processor until crumbly.

Spread the mixture into a pie pan and press down and up the sides to form the crust. Set aside.

For the chocolate mousse:

Combine all the ingredients in a food processor and blend until smooth. Pour contents into the piecrust and refrigerate until it becomes solid.