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| No Cook Chocolate Mint Pie |
| photo by recipe author |
Servings: 10 servings
Preparation Time: 25 minutes
Crust:
- 3/4 cup almond flour/meal
- 1/2 cup pecans
- 1/4 cup raw cacao or cocoa powder [1]
- pinch salt [2]
- 1/2 teaspoon vanilla extract [3]
- 1/2 cup packed dates
- 2 tablespoons coconut oil [4]
Filling:
- 2 large avocados
- 1 teaspoon lemon juice
- 1/4 cup water
- 1/2 cup melted coconut oil [4]
- 1 tablespoon dried mint leaves
- 2 teaspoons mint extract
- 1/4 cup raw honey [5]
Ganache:
- 1/2 cup raw cacao or cocoa powder [1]
- 1/4 cup raw honey [5]
- pinch salt [2]
- 2 tablespoons water
- 2 tablespoons coconut oil [4]
Drizzle:
- 1/4 cup soaked cashews
- 1/4 teaspoon vanilla [3]
- water (to thin)
- 1 tablespoon coconut oil [4]
Place crust ingredients in food processor, process until well combined. Press into an 8 inch pie plate or tart pan. Chill until firm.
Blend filling ingredients until well combined and creamy in a food processor. Adjust minty-ness as you like. Pour filling into crust, chill until set.
Combine ingredients for ganache. Pour ganache over filling in a thin layer. Chill until set.
Place ingredients for drizzle in a food processor. Drizzle over top. Freeze for a more ice cream-y pie or chill for a softer pie. Makes one 8 inch pie.
Recipe submitted by Jaclyn, Guelph, ON