Creamy Chocolate Mint Pie

Veronica's Healthy Living
This recipe was adapted from Chocolate Covered Katie. I wanted to make it soy free, and I came up with this decadently creamy rendition! This recipe could easily be turned into a Peppermint Mocha Cream Pie, by adding a teaspoon of instant coffee. I haven’t tried it yet, because I love this version of the pie much! If you try it, let me know how you like it.
Prep Time 5 minutes
Cook Time 10 minutes


  • 1 8 - 10 oz 100% Cacao unsweetened chocolate bar
  • 1 8 oz jar coconut butter
  • 1 tbsp cacao powder raw
  • 1 tsp vanilla extract
  • 1 can coconut milk high fat (solid only)
  • 2 tbsp milk of choice
  • 2 drops peppermint essential oil to taste
  • ¼ cup honey, or sweetener of choice as needed
  • cacao nibs for garnish


  • In large saucepan, melt chocolate bar, and coconut butter. 
  • Cool slightly, then add to blender. 
  • Add the rest of the ingredients (except cacao nibs), until creamy.
  • Pour into a prepared pie crust or nut crust. 
  • Sprinkle with cacao nibs, and chill in refrigerator. 
  • Serve with Coconut whipped creme.


Go here for Coconut Whipped Creme Recipe: