Creamy Chocolate Mint Pie

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.

  • 1 8-10 oz 100% Cacao unsweetened chocolate bar
  • 1 8 oz. jar coconut butter
  • 1 tbsp raw cacao powder
  • 1 tsp. vanilla extract
  • 1 can high fat coconut milk (solid only)
  • 2 tablespoons milk of choice
  • 2 drops peppermint essential oil, to taste
  • 1/4 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: