Raw Chocolate-Mint Pie
[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
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!
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
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!
:)>>>
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!
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?
Is there anything i could use to substitute for the coconut oil?
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!!
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. :)>>>