Raw Chocolate-Mint Pie

So I saw this raw dessert on VegWeb and just knew I had to try it. I mean come on, a dessert that has avocados in it?! I would never imagine such a thing! And from the picture, would you even guess it was avocados? Let me tell you - you would never know they were in this! This dessert was great chilled in the refriegerator or as a tasty frozen treat! I think my favorite part was the crust though - the combination of nuts, dates and cocoa powder was just delightful!

This recipe was posted by Sketch-free Vegan Eating and I decided to start following their blog - they post a lot of fun and healthy vegan recipes!

When I made the raw chocolate-mint pie, I made a few changes, but it still turned out wonderful! Hope you enjoy this!

Raw Chocolate-Mint Pie (Click to view Sketch-free Vegan Eating's original recipe, Click to view recipe posted to VegWeb)

Ingredients

For the crust:

• 1/2 - 3/4 cup almond milk pulp
• 1/2 cup packed Medjool dates (~ 8 dates)
• 1 (8-oz) container cashews
• 1/4 cup cocoa powder
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• pinch sea salt

For the filling:

• 2 large avocados
• 1/2 cup melted coconut oil
• 1/4 cup agave syrup
• 1 tsp peppermint extract
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon lemon juice

For the ganache:

• 1/2 cup cocoa powder
• 1/4 cup agave syrup
• 2 tablespoons water
• 2 tablespoons coconut oil
• pinch sea salt

Directions

1. To prepare the crust: In a food processor, add all of the crust ingredients and process until well combined. Press into an 8-inch pie pan. Chill in the refrigerator until firm. Clean the food processor for the next step.
2. To prepare the filling: In  a clean food processor, add all of the filling ingredients and process until well combined and creamy. Pour the filling into the chilled crust; chill in the refrigerator until it is set. 
3. To prepare the ganache: In a small bowl, add all of the ganache ingredients and combine until smooth. Pour the ganache over filling. Use the back of a spoon to help spread it out over the pie. This must be done pretty quickly - the ganache will start to harden once it touches the chilled filling. Chill the pie until ready to serve. Can freeze or refrigerate.