This dreamy chocolate peppermint mousse pie is gluten free, dairy free, and can be made totally vegan! The creamy and fluffy chocolate mousse pairs so perfectly with the chocolate walnut cookie crumble crust and the creamy coconut cool whip.

It’s a simple no-bake recipe that you would never know is made with nourishing ingredients! Some good-for-you ingredients that we sneak in this recipe:

• Avocado
• Walnuts
• Chia seeds
• Dates

The rest of the ingredients are super simple, too! And no- you cannot taste the avocado at all!! It’s the perfect addition for a thick and creamy chocolate mousse with some added health benefits 😉

This chocolate pie recipe would be perfect for a holiday party, girl’s night in, or a pot luck. It’s one of those desserts everyone will devour and would never know it’s made with healthy ingredients! I can’t wait for you all to try this recipe!

No-Bake Gluten Free Chocolate Mint Mousse Pie

• Author: Mia Swinehart
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 8 slices 1x
• Category: Dessert

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Description

Gluten free and vegan chocolate peppermint mousse pie with a delicious chocolate “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 ripe 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

Coconut cool whip (or sub store coco whip 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 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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