What you will need:
| For the crust |
3 cups of walnuts
1 cup dates (approx. 11 large dates), halved and pitted
1/3 cup cocoa powder
| For the mint cream |
2 14oz cans coconut cream
1 cup powdered sugar
1 tsp vanilla extract
1/4 tsp mint extract
1/2 tsp spirulina
How to create:
12-24 hours before- place the cans of coconut cream into your refrigerator.
Add the walnuts, dates and cocoa powder into the blender and process until it starts to clump together into a sticky dough. When you start blending it will process into fine crumbs but won’t be sticky. The longer you process, the more it will begin to stick together.
Press this mixture down and line the pie dish. Then set aside in the freezer to set for 30 minutes.
Remove the cans of coconut cream from your fridge (be careful not to shake them). Scoop out only the cream section that has risen to the top into a mixing bowl and leave the water behind. 5. Whip the cream with an electric mixer or whisk until it begins to look like whipped cream.
Once the cream is whipped, add the powdered sugar, vanilla extract, mint extract, and spirulina and mix thoroughly. Add additional spirulina, if needed, to reach desired minty color (you won't be able to taste it).
Spread the whipped cream mixture on the pie crust. Place pie the refrigerator to set for 45 minutes to an hour.
Slice and enjoy!