Raw Minty Cookies and Cream Pie

I wanted to make a rawified version of french silk pie this weekend...but when I started to make it, it turned into something even better Raw Minty Cookies and Cream Pie.  Like I have mentioned before, often times when I start making a dessert, it evolves into something else even better along the way.  It is just how my mind works, and with so many ideas bouncing around I have to let some out!  I was snacking on the chocolate crust I had made for the pie, and since I had a bit extra I made cookies out of it.

Then...I thought I could fill them with cream and add them to the pie.  After all, a cookies and cream pie would be even better than just french silk. At least to me!  Then, I decided that mint needed to be incorporated too, since I was going to use avocado for the mousse part anyway and it would be green.  What it ended up being was a chocolate crust with chocolate mint mousse, mint cookies and cream mousse, whipped coconut cream and cream filled cookies on top.

This pie was pure decadent heavenly goodness!  Much more interesting than it started out, it had become something any child or adult could appreciate (since to me, cream filled cookies remind me of childhood).  If you are a cookies and cream lover, you need to add this to your to make list.  It is less complicated than it looks and so worth it!

Raw Minty Cookies and Cream Pie
Makes one 6 inch pie

1 1/2 cups finely shredded dried coconut
1 1/2 cups raw sprouted dehydrated buckwheat groats (or additional coconut)
1 cup plus 2 Tbsp ground flaxseed
1 1/4 cups soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
1/4 tsp Himalayan salt or sea salt
1/4 cup plus 2 Tbsp raw cacao powder

Chocolate and mint mousse fillings:
2 1/2 cups diced ripe avocados (about 3 large)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp himalayan salt or sea salt
1 tsp peppermint extract
1/2 Tbsp pure vanilla extract
1/4 cup raw coconut butter, liquified

1/4 cup  plus 2 Tbsp raw cacao powder

Coconut cream topping:
2 cups fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)

1/4 cup fresh coconut water
3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp himalayan salt or sea salt
1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean
1/3 cup  plus 1 Tbsp raw coconut butter (warmed to liquid)

For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates).  Remove 1/3 of the mixture and set aside.  Press the remaining mixture into a 6 inch pie pan or spring form pan greased with coconut oil.  Place in the fridge while you make the cookies and fillings.  Take the remaining 1/3 you removed and roll it out to 1/4 - 1/8 inch thick on parchment paper.  Cut out 12 circles with a small cookie cutter.  Save the rest and scraps and chop into small pieces.  Set all of it aside in the freezer.
For the mousse, combine all ingredients in the food processor but the cacao powder and process until smooth.  Remove half the mixture and stir in the chopped cookie scraps.  To the mixture in the food processor, add the cacao powder, and process until blended. Pour the chocolate mixture into the pie crust, smooth out, then top with the cookie mint mixture and smooth the top.
To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut butter with the motor running and process for a minute. Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream.  Place some in a pastry bag and pipe onto 6 of the cookie rounds.  Top each with another cookie and set aside in the fridge.  Spread the remaining cream over the pie. Top with the cookies and place in the fridge for about an hour to chill before serving.  Store in the fridge.

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