Description
Gluten free and vegan chocolate peppermint mousse pie with a delicious chocolate “cookie” crust!
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Top your mousse with the coconut whip, remaining cookie crumbles, and fresh mint (optional). Set in the fridge until ready to serve!