Description
A nostalgic, dairy-free dessert featuring a rich mint chocolate mousse layered over a nutty almond crust—perfect for holidays, summer gatherings, or a fresh plant-based twist on classic mint-chocolate treats.
Ingredients
Crushed Andes Mints (dairy-free version)
Full-fat coconut cream
Maple syrup
Raw cacao powder
Almond flour
Melted coconut oil
Dark mint chocolate chips
(Optional) Crushed peppermint or chocolate shavings
Instructions
1. Combine almond flour, maple syrup, and melted coconut oil in a bowl to make the crust.
2. Press the crust mixture into a tart pan and refrigerate for at least 15 minutes.
3. In a blender, combine coconut cream, cacao powder, maple syrup, and melted mint chocolate chips.
4. Blend until smooth and mousse-like.
5. Pour the filling into the chilled crust and smooth the surface with a spatula.
6. Top with crushed Andes Mints or chocolate shavings.
7. Refrigerate the pie for 30–45 minutes until firm.
8. Slice and serve slightly softened for best texture.
Notes
For nut-free: use sunflower seed meal or gluten-free oat crust.
For sugar-free: use monk fruit chocolate and allulose instead of maple syrup.
Repurpose filling for popsicles, ice cream sandwiches, or frozen bites.
Pairs perfectly with mint tea or oat milk cocoa.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 14g
- Sodium: 45mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: andes mint pie, vegan dessert, mint chocolate, no-bake pie, dairy-free dessert