Dark Chocolate, Raspberry Avocado and Mango Mousse Pie

I am a big fan of Avocado Mousse as a grain free treat.  I experimented making a Dark Chocolate, Raspberry Avocado and Mango Mousse Pie for my friend Ali's birthday this summer.  Raspberry was the perfect compliment to the espresso and dark chocolate.  Feel free to adapt this recipe with another fruit such as strawberries or blackberries when they are in season!

Dark Chocolate, Raspberry Avocado Mousse Pie:
Ingredients:
Crust:
1 1/2 cups walnuts
1 Tbsp. melted coconut oil
1 pinch of salt to taste

Filling:
5 small ripe avocados (or 3 large)
1 ripe mango (Ataulfo mango preferred - the smaller variety that are sweeter and smooth)
3/4 cup cocoa powder
1 tsp. maple syrup
1 tsp. Ground espresso (more if desired)
Approx. 3/4 cup Raspberry jam

Fresh Raspberries(for garnish)
Dark Chocolate (for garnish)

Step #1 In a food processor pulse the walnuts, coconut oil and salt until it becomes a course meal (and starts to clump).  Press into a glass pie dish until it covers with no holes.  Bake at 350 degrees for 10mins or until golden brown.  Take out of the oven and cool.

Step #2  In a food processor blend together mango, avocado, cocoa powder, espresso and maple syrup (please add more espresso, cocoa powder and maple syrup to taste but keep in mind the raspberry filling will give it sweetness!).  This is the base of the dessert and it should be thick and smooth.  If needed add 1/2 tsp. of water to make smooth (depending on how ripe the avocados are)

Step#3  When the crust has cooled, spoon 1/2 the filling into the shell.  Mix the raspberry jam in a bowl until smooth in consistency (add a tiny bit of water if you need to make it smooth.)  With a Spatula spread the jam over the filling.  Add the rest of the filling on top of the raspberry (being careful to keep the layers) and smooth the top.  Refrigerate at least 1 hour (or up to 12 hours) before serving

Step #4  Garnish with fresh raspberries and then use a vegetable peeler for the chocolate curls on top.