Choc Mint Pie
Creamy, chocolately, minty, yummy … this pie is everything a dessert should be.
How long will it take?
3 ½ hours including setting time
What’s the serving size?
Serves 10
What do I need?
For the crust
- 200 g Arnott’s Granita biscuits
- 2 tbsp brown sugar
- ¼ cup melted coconut oil
For the filling
- 350 g firm silken tofu
- 1 ½ tsp vanilla extract
- ¼ tsp peppermint essence
- 3 tbsp almond milk (alternatively rice or soy milk)
- Pinch of salt
- 2 tbsp maple syrup
- 1 ½ cups dark chocolate chips (at least 50% cacao)
- Mint leaves to garnish
How do I make it?
- Preheat the oven to 190C.
- Place biscuits and sugar in a food processor and blitz until the biscuits resemble fine crumbs. Add coconut oil and pulse until the crust holds together. Press crust into the base and sides of a 20 centimetre pie dish and bake in oven for 8 to 10 minutes or until golden brown. Remove from oven and set aside to allow crust to cool completely.
- Add tofu, vanilla, peppermint, milk, salt and maple syrup to a food processor and blend well.
- Melt chocolate over a double boiler or in the microwave in 30 second bursts, and add to the tofu mix. Blend again to combine.
- Pour chocolate filling into the cooled pie crust and refrigerate for at least three hours. Serve garnished with mint leaves.
