This dessert has to be one of my all time favorites. I thought it was a perfect first recipe of the year because everyone that has had a taste has gone crazy for it! It is really easy to make, absolutely delicious, and you can’t believe that it is vegan, gluten free, and only sweetened with maple syrup and the unrefined sugar in the vegan cookies and chocolate chips. It’s no secret that I adore the peppermint and chocolate combo. It’s a toss up between that and the peanut butter and chocolate mix, as to what’s my favorite. No matter how full I am, I always have a secret compartment for these delicious goodies!
The inspiration behind this creation comes from the Peppermint Patties created by one of my favorites Oh She Glows. As soon as I saw the recipe post, I new I had to make it. Since I was hosting Christmas dinner this year, and I wanted some sort of pie to accompany my dessert table, I decided to make these into a pie. My first thought was to use chocolate cookies pulsed with coconut oil as the crust, then put the filling, then top with a layer of melted chocolate. But the more I thought about it, I wanted the crust to be firm and not fall apart as we were serving. So I used a second melted chocolate layer on the bottom, then crumbled the cookies into it while still melted so that when it hardened it was a firm chocolate cookie crust. It was definitely the right move! The crust came out with just the right amount of crunch I wanted, but still chocolatey and firm. Any vegan/gluten free/refined sugar free chocolate cookie works. Or really any cookie, depending on what level of health you want to achieve. I found plenty of options at the local health food store, Jimbos, I do a lot of my shopping at. I also used pure organic maple syrup to sweeten the filling instead of Agave and added a touch of vanilla extract. It turned out great!
It’s amazing that this dessert is made with under 10 ingredients. Everyone at our Christmas dinner loved it and kept going back for more. They were even happier to hear that this was one of my “healthy” desserts! I promised to put this up on the blog sooner than later, so here you all go…enjoy. I even had to stop and take a bite of leftovers while writing this post!
Inspired by Peppermint Patties by Oh She Glows, this crispy pie version is just as cool, creamy and delicious. Easy to make and amazing to eat!
- 1 cup raw cashews (soaked overnight for creamiest results, can soak less but may not be as smooth and creamy)
- 1 cup melted coconut oil
- ½ cup maple syrup
- ¼ cup almond milk
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
note: I use all vegan, gluten free, and refined sugar free ingredients. You can use any cookies or chocolate chips you prefer based on the level of health you are trying to reach. You can also cut pie into smaller bite sized pieces and store in the freezer to eat throughout the week as a small treat. That's what we did with the leftovers and they kept great!
To make the crust, melt chocolate chips and coconut oil in microwave 30 seconds at a time, or on stove top, until most of the chips are melted. Mix with a spoon to melt the rest. You don’t want to overheat it and burn the chocolate. Pour into the bottom of a springform pan.
Next, crush 2 cups of chocolate cookies using a food processor or by putting the cookies in a plastic bag and pounding on them. Sprinkle cookie crumbs on top of melted chocolate. Put in the freezer to harden a bit while making the filling.
To make filling, drain and rinse cashews. Put in food processor, blender or high-speed blender along with the rest of the ingredients and blend for 3-5 minutes until smooth and creamy. Pour over crust. Put in freezer to harden a bit while making the topping.
To make topping, melt chocolate chips and coconut oil in microwave 30 seconds at a time, or on stove top, until most of the chips are melted. Mix with a spoon to melt the rest. Again, you don’t want to overheat it and burn the chocolate. Pour over filling.
Place pie in the freezer until ready to eat. About 30 minutes before serving, remove from freezer and let thaw out a bit. Once semi-thaw, remove springform. Cut pie into pieces and keep in the freezer until ready to eat.