Whipped Mint Freezer Pie (Raw, Vegan)

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Dessert doesn’t have to be unhealthy, but it does have to be delicious. Don’t look at me like that, I don’t make up the rules.

Fortunately this whipped mint freezer pie fits both categories handily.

I had a lot of feelings while I was making this pie. This was one of them:

But I didn’t not always feel so confident. In fact, raw food has always intimidated me and it’s a credit to this recipe that I felt ridiculously confident.

In the past it has seemed to me that if you want to eat raw then you have to be excellent at planning ahead and at patience, both of which I am not. This pie is super simple and only involves a few hours of waiting as opposed to a few days, so WIN! I have to thank Kelly over at The Spunky Coconut for that. She’s the genius who came up with this recipe. If you aren’t aware of her fantastic-ness then you should head over there now to get acquainted. She also has a new Chocolate Paleo Cookbook coming out soon which I am SUPER excited about.

It smells like chocolate, dates and heaven.

Almost there…

If at first you don’t succeed, like I didn’t, try alternative tools!

This is not what you want it to look like.

THIS is what you want it to look like. Isn’t it pretty? Photo by Kelly from The Spunky Coconut used with permission.

But oh well. It’s still super tasty.

Whipped Mint Freezer Pie

Tools needed: Handmixer, food processor, a magic bullet or immersion blender, 7 inch springform pan

Ingredients

Whipped Cream Filling

• Cream from two cans of full fat Thai Kitchen Coconut Milk
• 1 tsp vanilla extract
• 1 tsp agave nectar

Pie Crust

• She calls for 8 pitted medjool dates. I used 14. Use your best judgement.
• 1 cup shredded, unsweetened coconut
• 2 Tbs raw cocao powder
• 1 tsp vanilla extract
• pinch sea salt

Mint Sauce

• 1/3 cup packed fresh mint leaves
• 1/4 cup agave
• 2 tsp freshly squeezed lemon juice
• 1 tsp vanilla extract

Directions

Whipped Cream Filling

• Combine in a bowl
• Whip with a hand mixer for 3 minutes
• Put in fridge while you work on the crust

Pie Crust

• Combine in a food processor
• Process until clumps begin to form
• Press into the springform pan

Mint Sauce

• Add ingredients to your magic bullet or small container to use with your immersion blender
• Blend until it looks like a puree

Assembly

• Rewhip the coconut cream for about 30 seconds
• Pour it over the crust
• Even it out
• Put back in the fridge for a few minutes so it can set
• To get Kelly’s beautiful pattern:
• slowly pour the mint in a spiral (you wont use all of it)
• Then using a skewer or a butter knife make figure 8’s to get that lovely swirl
• To get my splatter pattern that I totally did on purpose:
• Slowly pour the mint in a figure 8 pattern
• Splatter a few extra dots
• Use a spatula in short, straight strokes to get my interesting-it’s-not-that-unattractive-did-you-do-that-on-purpose? pattern

Let it freeze for 2 to 4 hours. Let the pie sit for about 10 minutes. Run a knife along the edge of the pan to loosen it. Remove the springform. Run a knife underneath the pie to loosen it. Remove it from the pan and onto a plate. Cut yourself a piece. Drizzle some more mint on your plate. Eat and enjoy yourself.

LOVElillian

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Filed in: Desserts
Tagged with: chocolate • coconut • coconut cream • ice cream • mint • pie • raw • the spunky coconut • vegan