Chocolate Peppermint Pie

Chocolate Peppermint Pie by Jessie May
Chocolate Peppermint Pie by Jessie May
Chocolate Peppermint Pie by Jessie May

This pie is a handful of my favorite things about the Christmas season rolled into one. A chocolate cookie crust filled with an extra luscious chocolate peppermint mousse, topped with whipped coconut cream and toasted hazelnuts. I probably shouldn’t play favorites when it comes to recipes in my new eBook, but this one is up at the top for sure, and today I am so happy to be sharing it with you! It’s been pretty unreal seeing so many of you enjoying my little baking eBook since it’s launch last week. I’m really touched you found value in it and have been enjoying its recipes! Alongside sharing one of my favorite recipes from the eBook with you today, I wanted to also give away free copies to three of you. (Giveaway has closed, thank you for your entries!) Comment below saying who you’d like to bake a sweet treat for most this holiday season, and I’ll pick three random winners by tomorrow - so that you can get to baking! Sending love and holiday cheer to you, and chocolate peppermint pie.

x Jessie


CHOCOLATE PEPPERMINT PIE
From the Christmas Cookies & Treats eBook.
Makes an 8-inch pie. Serves 8.

crust

1 3/4 cups almond flour
1/4 cup cocoa powder

1/4 teaspoon salt

2 tablespoons maple syrup

3 tablespoons coconut oil, melted


filling

1 12-ounce package silken tofu, drained

1 1/4 cup chopped dark chocolate (210g)

1/4 cup plant milk

2 to 3 tbsp maple syrup

1 tsp vanilla

1 to 2 tsp peppermint extract

pinch of sea salt



toppings

coconut whipped cream

toasted & chopped hazelnuts

Preheat the oven to 350F.
 


In a mixing bowl, combine the almond flour, cocoa powder, and salt. Mix well, add the maple syrup and melted (but not hot) coconut oil. Stir with a sturdy spoon until a thick dough forms. Press into 8 inch pie plate and bake for 12 minutes. Cool completely on the counter.


While the crust is cooling, add all of the ingredients for the filling, except for the dark chocolate, to a high speed blender or food processor. Melt the dark chocolate in a double boiler on the stove, and pour into the blender or processor. Blend until silky smooth, and pour into the cooled pie crust.

Refrigerate the pie for at least 12 hours.
 
After the pie has set, top with coconut whipped cream and chopped, toasted hazelnuts.

Serve right away, and store any leftover slices in an airtight container in the fridge. Enjoy within 5 days.

basic coconut whipped cream
Refrigerate a can of full fat coconut milk overnight. Turn the can upside down, open, pour off the liquid, and scoop the cream into a bowl. Whisk with an electric beater until fluffy, and sweeten with maple and vanilla if desired. Use right away, or store in an airtight jar in the fridge until ready to serve with the pie.