Mint-Cacao Peace Pie {RAW}

Source

Ingredients

Display units in Metric

2		ripe avocados mashed
1	tsp	peppermint extract
2	tbsp	cacao nibs or dark chocolate chips,
1	tsp	spirulina for green colour
	pinch	sea salt
2	cans	regular full fat coconut milk chilled in the fridge overnight
¹⁄₂	cup	maple or agave syrup,
1	tsp	vanilla extract
1		recipe for nutty almond crust recipe below
		Nutty Almond Crust:
2	cups	raw unsalted almonds
¹⁄₈	tsp	sea salt
5		Medjool dates
2	Tbsp.	agave nectar
		Directions \| Numbered...

To make the pie:

Start by making your crust. Pulse all crust ingredients in a food processor, and mix until mixture sticks together well when pressed between your fingers. Place the Almond crust into the spirngform pan or pie pan, and press firmly to make an even layer on the bottom and on the sides. Set this aside in the fridge to firm up..

With a standing mixer, blender, or hand mixer, blend the smashed avocados,1 tsp mint extract, 1/4 cacao nibs & 1 tsp spirulina (or 1/2 cup spinach) Mix until whipped and blended very well without chunks. Set aside.

Next make the Coconut whip. Using only the cream at the top of the coconut cans that have been chilled. Place the coconut cream, vanilla and maple syrup in standing mixer or using a hand mixer, whip for 1 or 2 minutes.

Using a rubber spatula or large spoon, gently fold the coconut whip into the avocado mixture until well incorporated. Garnish with cacao nibs/choc chips

Chill the pie in the freezer until firmed up. Always keep it in the freezer. It will not stay firm enough in the fridge (at least I dont think it will). Let chill overnight in the freezer, or for about 5 or 6 hours. Cut a slice and let it thaw just a little for best results, about 5 or 10 minutes on the countertop.

To make the pie:
Start by making your crust. Pulse all crust ingredients in a food processor, and mix until mixture sticks together well when pressed between your fingers. Place the Almond crust into the spirngform pan or pie pan, and press firmly to make an even layer on the bottom and on the sides. Set this aside in the fridge to firm up..
With a standing mixer, blender, or hand mixer, blend the smashed avocados,1 tsp mint extract, 1/4 cacao nibs & 1 tsp spirulina (or 1/2 cup spinach) Mix until whipped and blended very well without chunks. Set aside.
Next make the Coconut whip. Using only the cream at the top of the coconut cans that have been chilled. Place the coconut cream, vanilla and maple syrup in standing mixer or using a hand mixer, whip for 1 or 2 minutes.
Using a rubber spatula or large spoon, gently fold the coconut whip into the avocado mixture until well incorporated. Garnish with cacao nibs/choc chips
Chill the pie in the freezer until firmed up. Always keep it in the freezer. It will not stay firm enough in the fridge (at least I dont think it will). Let chill overnight in the freezer, or for about 5 or 6 hours. Cut a slice and let it thaw just a little for best results, about 5 or 10 minutes on the countertop.

Comments & Personal Notes

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