Yield: 8-12 Servings
2 cups shredded coconut unsweetened (I used the big flakes)
1/4 cup honey
1 Tablespoon coconut oil
pinch of sea salt
2 avocados, peeled and pitted
1/2 cup honey
1/2 cup cocoa powder
1 Tablespoon vanilla
2 Tablespoons coconut oil
1 can of coconut milk for the whipped cream, chilled in fridge
1/4 cup Grade A maple syrup
2 Tablespoons cocoa powder
In a food processor, combine the ingredients for the crust and pulse until a ‘dough’ begins to form. Press the crust into a parchment lined springform pan.
Clean the bowl and place it back on the base. Place all the ingredients for the chocolate mousse in the food processor and process until smooth. Set aside.
Scoop the solid coconut cream off the top of the can (leave the watery liquid in the can, it is not needed) and whip on high until light and fluffy, about 10 minutes.
Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust.
For the Fudge Sauce: mix together 1/4 cup Grade A maple syrup and 2 Tablespoons cocoa powder until smooth. I keep mine in a squeeze bottle for easy drizzling. Double the fudge sauce to have extra on the side. Drizzle fudge sauce over the top. Run a knife through the fudge sauce to create swirls.
Cover and refrigerate or freeze for at least 3-4 hours. Note: You can also make this in a pie plate, but it will be more difficult to get the pieces out for serving.