You would never know this healthier chocolate peppermint mousse pie is made with avocado and a walnut cookie crust! This holiday treat will seriously blow your mind– it’s the perfect option to bring to the holiday table for a dessert that is gluten free, dairy free, soy free, and refined sugar free!

I could not stop eating this pie straight out of the baking dish after I filmed the recipe lol. It is just SO perfect! From the texture, to the taste, to the simple nourishing ingredients this one quickly has become a favorite recipe.

I recommend reading through the instructions quickly before getting started on this pie just so you’re prepped and ready to go! It really is super simple to make- you’ll just want to make note of the chill times as well as making sure you set your coconut milk in the fridge the night before!

I am SO excited for you guys to make this avocado chocolate peppermint mousse pie. I promise it will blow your mind, too 🙂 Enjoy and be sure to let me know if you give this one a try!

Avocado Chocolate Peppermint Mousse Pie (gluten free + vegan)

★★★★★ 5 from 1 reviews

• Author: Mia Swinehart
• Prep Time: 30 minutes
• Freeze Time: 15 minutes
• Total Time: 45 minutes
• Yield: 8–10 servings 1x
• Category: Dessert

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Description

Healthier chocolate peppermint mousse pie made with avocado and a walnut cookie crust!

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Ingredients

Scale 1x2x3x

For the cookie crust

• 1 + 1/4 cup raw walnuts
• 6 dates
• 2 tbsp raw honey (sub agave for totally vegan)
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp sea salt

For the mousse:

• 2 avocados
• 1/3 cup + 1 tbsp cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 cup milk
• 2 tsp chia seeds
• 1/4 tsp peppermint extract

Homemade coconut cool whip (can sub store-bought)

• 1 can full fat coconut milk, chilled overnight
• 3 tbsp powdered sugar
• 1/4 tsp vanilla

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Instructions

1. Make the cookie crust first. Add walnuts to food process and pulse until they are a fine crumb. Add remaining ingredients and process until we’ll-combined. Set aside 1/3 cup of the mixture, and then press the rest into a 9” pie dish. Set in the freezer to chill.
2. Make the mousse. Add all ingredients to the same food processor. Process until a smooth mousse forms. Set on top of crust and put into the refrigerator to chill while you make the whipped topping.
3. Chill a bowl in the fridge for 15 minutes. Remove canned coconut milk from the fridge, and be careful not to tip the can to keep the coconut cream separated. Add creamy part of the coconut milk to chilled bowl (save watery part for smoothies or other recipes). Add powdered sugar and vanilla. Mix with a hand mixer for 1-2 minutes.
4. Top your mousse with the coconut whip, remaining cookie crumbles, and fresh mint (optional). Set in the fridge until ready to serve!

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