With St. Patrick’s Day being the next holiday to arrive I wanted to do something mint and green. Of course I want to stick with a naturally green ingredient. As always I wanted to stick with whole, natural ingredients to create a decadent mint chocolate dessert.
Chocolate, mint and brownies are the perfect combination to me. So that was the concept for this divine raw vegan pie. I started with a raw vegan brownie crust, topped that with a silky mint cream layer and finished off with a chocolate fudge.
This recipe is a must-make. You will not believe how pure and natural this dessert is. No one will guess there is avocado as a base in this recipe.
What excites me even more about this recipe being raw is that the ingredient’s nutritional density stays in tact. This pie is delicious but also nourishing. With powerhouse ingredients like walnuts, avocados and dates this recipe will have you feeling radiant from the inside out.
For more unique raw vegan recipes using avocados and other whole ingredients check out these recipes below:
- The 11 Best Sneaky Avocado Recipes
- Raw Salted Chocolate Pecan Pie Brownies
- Raw Lime Mousse Pie
- Healthy Double Chocolate Pudding Tart (Avocado Chocolate Pudding)
- Vegan Peanut Butter Cup “Cheesecake”
- Raw Mint Fudge Oreo Cake
- Clean Chocolate Mint Patties
- Raw Vegan No-Bake Deep Dish Peanut Butter Snickers Pie w/ Salted Caramel
This recipe is vegan, gluten free, raw, high fiber, contains sneaky healthy ingredients, is all natural ingredients and tastes oh so good!
Chocolate Mint Fudge Pie (Raw/Vegan)
Prep time: 10 Minutes
Yield: Makes 1 8 Inch Pie (8-12 Servings)
Chocolate Brownie Crust Ingredients:
- 15 Pitted Soft Medjool Dates
- 1 Cup Walnuts
- 1 Tsp Vanilla Extract
- 1/2 Tsp Sea Salt
- 1/4 Cup Cocoa Powder
Silky Mint Layer Ingredients:
- 5 Avocados (Pitted and Peeled)
- 2 Tsp Mint Extract
- 3 Tbsp Maple Syrup (Coconut Sap or Agave)
- 10 Drops Liquid Stevia
- 1/2 Tsp Vanilla Extract
Chocolate Fudge Layer Ingredients:
- 5 Avocados (Pitted and Peeled)
- 1 Tsp Vanilla Extract
- 1/2 Tsp Instant Espresso (Optional)
- 1/4 Cup Plus 2 Tbsp Cocoa Powder
- 4 Tbsp Maple Syrup (Coconut Sap or Agave)
Directions:
- Place all crust ingredients in the food processor and pulse until the mixture is a crumbly dough.
- Grease your 8 inch tart or pie plate with a healthy non-stick cooking oil.
- Press dough evenly into the bottom (you may want to set some aside as I did to crumble over the top when the recipe is done).
- Place all mint layer ingredients into a clean food processor bowl and blend until completely smooth stopping to scrape down the sides.
- Layer on top of chocolate brownie crust.
- Place all chocolate fudge layer layer ingredients into a clean food processor bowl and blend until completely smooth stopping to scrape down the sides.
- Layer on top of mint layer.
- Place in the freezer overnight.
- Remove from freezer, let sit for 5 minutes, slice and serve immediately.
- Store in the freezer.
DAMY Members – 1 Serving is a great treat option.
This looks great but wish there was a recipe that made a smaller “personal-style” pie.
Yes, this looks awesome but what about all that sugar from the dates? If I’m on a diet (a strict diet) I’m a vegan, by the way…can I still have this for dessert and be ok?
Woah! Looks amazing!
Where I live, one avocado is $3 so using TEN in one cake is very expensive. Gorgeous though 🙂