Double-Mint French Silk Pie

makes 8 slices
prep time 30 mins. + chill time

Ingredients

CRUST
MINT CHOCOLATE MOUSSE
GARNISH

Instructions

CRUST
  1. Cut the Mint Chocolate Protein Bites into smaller pieces and pulse in a food processor until finely grated.
  2. Add the powdered sugar and pulse to blend.
  3. Pour the blended dry ingredients into a medium-sized bowl and drizzle the melted margarine over the top. Stir well until everything looks wet, and it’s clumping.
  4. Pour into an 8” or 9” pie plate and press onto the bottom into a packed circle. Place in the refrigerator while you make the mousse.
MOUSSE
  1. Scoop out the avocados and add to a high-speed blender or the bowl of a food processor.
  2. Add the cocoa powder, allergy-friendly milk, peppermint extract, and maple syrup into the blender or food processor and blend until you have a super smooth mixture.
  3. Drizzle in the melted Dark Chocolate Morsels and pulse until it’s blended in. (Tips for melting chocolate can be found here).
  4. Spoon or pour the mousse into the prepared crust and smooth with the back of a spoon.
CHILL & GARNISH
  1. Refrigerate at least 4 hours before serving or freeze for an icy treat!
  2. Garnish, cut into slices, and enjoy.
ALTERNATIVES
  1. Dark Raspberry – substitute in the Dark Raspberry Protein Bites, eliminate the mint extract and add a raspberry jam layer on top of the chilled pie.
  2. Sunseed Butter – substitute in the Sunseed Butter Protein Bites, eliminate the mint extract, and add 1/4 c. warmed sunseed butter on the crust before pouring in the mousse.