Description
There’s something wildly nostalgic about the combination of chocolate and mint—this plant-based version brings that joy into a creamy, dreamy dessert with cashews, coconut cream, and pure peppermint essential oil. A no-bake, crowd-pleasing pie that’s rich, refreshing, and dairy-free!
Ingredients
1 ½ cups raw cashews (soaked overnight)
1 cup canned coconut cream
¾ cup maple syrup
⅓ cup raw cacao powder
1 ½ teaspoons pure peppermint essential oil
1 teaspoon vanilla bean
Pinch of sea salt
Prepared vegan chocolate cookie crust
Instructions
1. Soak cashews overnight or in hot water for 15 minutes if short on time.
2. Add cashews, coconut cream, maple syrup, cacao powder, peppermint essential oil, vanilla, and salt to a high-speed blender.
3. Blend until completely smooth and creamy.
4. Taste and adjust peppermint essential oil to your liking.
5. Pour filling into prepared crust and smooth the top.
6. Refrigerate for at least 60 minutes until firm.
7. Optionally garnish with grated dark chocolate or mint leaves.
8. Slice, serve chilled, and enjoy!
Notes
No baking needed—just chill and serve.
You can make this 1–2 days ahead.
Substitute macadamia or soaked almonds for cashews.
Coconut cream should be chilled for thick texture.
Pairs well with berries, mint tea, or espresso.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chocolate mint pie, vegan dessert, no-bake pie, dairy-free, plant-based dessert