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Raw Chocolate-Mint Pie

What you need: 

[u]Crust[/u]:
3/4 cup almond flour
1/2 cup packed dates
1/2 cup pecans
1/4 cup cacao powder
2 tablespoons coconut oil
1/2 teaspoon vanilla extract
pinch salt [u]Filling[/u]:
2 large avocados
1/2 cup melted coconut oil
1/4 cup agave syrup
2 teaspoons mint extract, or to taste
1 tablespoon fresh or dried mint leaves
1 teaspoon lemon juice [u]Ganache[/u]:
1/2 cup cacao powder
1/4 cup agave syrup
2 tablespoons water
2 tablespoons coconut oil
pinch salt [u]Drizzle[/u]:
1/4 cup soaked cashews
2 tablespoon agave syrup
1/4 teaspoon vanilla extract
1 tablespoon coconut oil
Water, to thin

What you do: 

1. Crust: In the bowl of a food processor, place all crust ingredients; process until well combined. Press into an 8-inch pie plate or tart pan. Chill until firm.
2. Filling: In the clean bowl of a food processor, place all filling ingredients; process until well combined and creamy. Pour filling into crust; chill until set.
3. Ganache: In another bowl, place all ganache ingredients; combine until smooth. Pour ganache over filling in a thin layer. Chill until set.
4. Drizzle: In the clean bowl of a food processor, place all drizzle ingredients; process until well combined. Drizzle over top or pipe through a piping bag.
5. Freeze for a more ice creamy pie or chill for a softer pie.
For more recipes like this check out: http:www.sketchfreevegan.com
Source of recipe: Whoa guys you have GOT to give this a go. Mint chocolate is my absolute favourite chocolate combination (second is chocolate orange). This was most definitely love at first bite. I didn't have any fresh mint leaves so I used used dried tea leaves and extract. If you have fresh mint use that!

Preparation Time: 
20 to 30 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I've since recreated this recipe many times in many forms and designs. It's still my favourite... very YUM

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Holy Minty-Goodness, Batman!  This pie rocks my vegan socks!  Creamy, chocolately yumminess in a super-delish crust.  It was a bit more labor intensive for me since I made my own almond flour and blanching and peeling almonds is not quick work, but it was worth every last minute I put into it.  My husband and several friends (all non-vegan) couldn't stop raving about it.  This will definitely go into the rotation.  The only difficulty I had was in trying to make the drizzle - my food processor just didn't want to break those cashews down.  I didn't miss it though - too many others tastes to savor.  Thank you so much for posting, sketch-freeveganeating! 
:)>>>

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This pie was delicious! I especially loved the crust - I used the pulp from homemade almond milk in place of the almond flour and I used cashews in place of the pecans - YUM! I also never knew you could use avacados in a dessert! You would never even know they were there! I used chopped fresh mint leaves and about a tsp of peppermint extract in the filling. I omitted the drizzle on top only because I ran out of cashews. This was delicious though and so creative!

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Is there anything i could use to substitute for the coconut oil?

yes! you can use cacao butter, prepare for it to be firmer though, maybe don't add as much then?

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Is there anything i could use to substitute for the coconut oil?

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This is delicious.  I used walnuts in place of pecans and subbed maple syrup for the agave.  I used my blender for the filling because I couldn't get all the avocado chunks smooth in my food processor.  I also didn't soak my cashews long enough, so they didn't ever get really smooth, but that's ok, I just used a spoon to drop/drizzle the topping.  I chilled the pie in the freezer for a few hours, then moved it the fridge to soften a little before we ate it.  It was wonderful and refreshing.  I'm so glad we still have half of it left!!

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After seeing the photo and the word "mint" in this recipe I wasted no time and made this recipe for dessert last night!  I love the peppermint flavor and added a bit of peppermint extract to the ganache topping as well.  It was just as tasty as it looks.  :)>>>

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