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No-Cook Chocolate, Mint Pie
Servings: 10 servings
Preparation Time: 25 minutes
Ingredients:
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 coconut oil, melted
- 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
Directions:
Place crust ingredients in food processor and 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 and 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 creamy pie or chill for a softer pie. Makes one 8-inch pie.
Recipe and photo submitted by Jaclyn, Guelph, ON.
