[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
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 [1]
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!
Links:
[1] http:www.sketchfreevegan.com