iEat Green - Author of Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food

Timothy A. Wise is a senior researcher at the Small Planet Institute, where he directs the Land and Food Rights Program. He is also a senior research fellow at Tufts University’s Global Development and Environment Institute, where he founded and directed its Globalization and Sustainable Development Program. He previously served as executive director of the U.S.-based aid agency Grassroots International. He is the author of Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food(The New Press) and Confronting Globalization: Economic Integration and Popular Resistance in Mexico. He lives in Cambridge, Massachusetts.

 

Twitter: @TimothyAWise Instagram: @TimothyAWise

 

Vegan Chocolate Mousse Pie with Raspberries and Banana

Before starting, soak 1 cups of cashews

in water for 3 hours or more.

 

Crust- Banana Filling:

1 pk. Organic, honey graham crackers 2 bananas, sliced

¼ cup cacao

1 cup dates

½ cup shredded coconut Raspberry Topping:

pinch of salt, optional 1- 12 oz. package of froz. raspberries

2 Tbs. coconut oil 1 Tbs. maple syrup

1 t. vanilla

 

Chocolate Filling: Chocolate Drizzle-

1 cup soaked cashews ¼ cup Raw Cocoa Powder

1 cup water ¼ cup maple syrup

2-teaspoon vanilla 1 Tbs. coconut oil

½ cup Maple Syrup ¼ teaspoon vanilla

1 ½ cups Cacao powder

pinch salt

 

To make Crust

In food processor, pulse the graham crackers to make crumbs. Add the remaining ingredients, and pulse until all incorporated.  Press mixture into pan and work it up the sides. Using opposite hand to create counter-pressure. Make the edge of crust smooth and even.

 

For Chocolate Mousse:

Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth, scrapping down sides as needed. Add the remaining ingredients. Pulse until smooth. Taste, and add more sweetener if desired. Pour filling into crust.

 

Put a layer of sliced bananas on top of chocolate. Pulse the package of  frozen raspberries, until they are small pellets. Add the maple syrup and pulse just to combine. Top the pie with the raspberries.

 

Combine all of the ingredients for the chocolate drizzle in food processor or mini blender. Put chocolate into a plastic squeeze bottle, and decorate the top of pie with chocolate.