A rich gluten free chocolate crust paired with a luscious creamy mint filling.
Ingredients
1 1/2 cup
Walnuts
(raw)
1/3 cup
Cacao powder, raw
1 cup
Medjool date
(pitted, soaked for 10 minutes in warm water and drained)
341 gm
Tofu, silken, soft
(drained)
1 1/3 cup
Dark chocolate chips, vegan
1/4 cup
Coconut milk, sweetened
(full fat, or other dairy free milk)
1/4 tsp
Sea salt, fine
1 tsp
Peppermint extract
1 cup
Coconut milk, sweetened
(whipped, or vegan coconut whipped cream can)
1/2 cup
Cacao nibs, raw
(or shaved dark chocolate)
50 gm
Candy cane, peppermint
Instructions
For the crust:
Pulse walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
Place soaked dates in the food processor and mix until the small bits remain and it's sticky.
Add in the walnut cocoa meal and mix until well combined.
Transfer to a glass pie pan lightly oiled with coconut oil and press it into the sides and bottom of the pan to create a compact even layer. Place in the freezer to set.
For the filling:
Melt the chocolate chips over a double boiler or in the microwave in 30-second increments. Once melted, work quickly to add to a blender, along with the tofu and coconut (or other dairy-free milk), sea salt and peppermint extract. Blend until smooth, about 1 minute, scraping down the sides as needed.
Pour over the crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least two hours or until firm.
When ready to serve, thaw and top with coconut whipped cream and garnish with crushed candy canes and cacao nibs or dark chocolate. Slice and enjoy!
