No Cook Chocolate Mint Pie

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
• pinch salt
• 1/2 teaspoon vanilla extract
• 1/2 cup packed dates
• 2 tablespoons coconut oil

Filling:

• 2 large avocados
• 1 teaspoon lemon juice
• 1/4 cup water
• 1/2 cup melted coconut oil
• 1 tablespoon dried mint leaves
• 2 teaspoons mint extract
• 1/4 cup raw honey

Ganache:

• 1/2 cup raw cacao or cocoa powder
• 1/4 cup raw honey
• pinch salt
• 2 tablespoons water
• 2 tablespoons coconut oil

Drizzle:

• 1/4 cup soaked cashews
• 1/4 teaspoon vanilla
• water (to thin)
• 1 tablespoon coconut oil

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

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