Just imagine a world where everything is made with love. Imagine a world where everything is made with compassionate plant-based ingredients. Imagine a place where everything was not only nourishing for the body but also nourishes the heart and soul.
Well, I can’t exactly change the world ‘out-there’, but what I can do it start right here in my own kitchen. I can ‘be the change’ that I would like to see in the world. We all can! And wow, if we all make food from the heart, with plant-based ingredients, just imagine the ripples that we will send out into the world. The taste, the sharing, the love, the joy!
It all starts where you are – right in this moment. And right in this moment, I am making raw Chocolate Mint Pie with a Chocolate Brownie Base. It’s bursting with so much love, I wanted to share it with you guys.
Okay – I hear you asking… ‘how on earth do you make this pie green‘?
Well, there are different ways to make it green – some people use green superfood powders like spirulina or green matcha. Personally, I prefer to go for fresh, fresh, fresh leaves for the desired green effect.
I use fresh mint leaves (and if necessary spinach). I do get a little concerned that my mint leaves might brown themselves off in the process, so I blanch them first.
Blanching involves dipping them in boiling water for about ten seconds and then running them through with very cold water. This brings out the super green vibrancy and also stops them browning at any stage in the process.
Spinach also works too (no need to blanch spinach) without affecting the flavour at all.
So when it comes to green, you have options.
As well as fresh mint, I do also add a hint of peppermint essence. If you’d rather not add peppermint essence (or don’t have any) then simply add more mint leaves.
Mint has a rather impressive list of health benefits. It’s most commonly praised for being excellent for digestive health. It’s uplifting for the mood and helps against fatigue and nausea.
The amazing thing about mint is that if you pop a plant in your garden, then it will just keep on producing and spreading itself about. It’s a rather prolific plant, well worthy of a spot in any garden (or a pot on the windowsill).
I am using creamed coconut in this recipe (features in a lot of my recipes). If you don’t have creamed coconut, then use coconut butter (which is pretty much the same thing. Creamed Coconut (not to be confused with ‘coconut cream’) comes in a pure, solid, concentrated block that melts on heating. It is the unsweetened dehydrated fresh meat of a mature coconut, that has been ground into a semi-solid white cream. It solidifies at normal room temperature.
You can find it along with coconut milk in health food stores and it is often available in the world food section of a supermarket too.
If you have coconut butter, then that will work in exactly the same way. Read all about creamed coconut (and watch my short video) here: What is creamed coconut?
- 100g almonds ( 2/3 cup)
- 100g dates ( 2/3 cup)
- 3 tablespoons cacao powder
- 1 teaspoon vanilla extract
- 100g cashews ( 2/3 cup)
- 100g creamed coconut ( 1/2 block) (or use coconut butter)
- 1/2 teaspoon peppermint essence
- A handful of fresh mint leaves
- A handful of baby spinach (optional for extra green effect)
- 2 tablespoons maple syrup
- Grind the almonds in a food processor. It doesn't have to be a fine powder - a rustic blend works well for this.
- Add the dates, cacao powder and vanilla extract.
- Blend until everything starts coming together. If it doesn't come together then the dates may be a touch too dry, in which case you can add a tablespoon of water and blend. It is important NOT to add too much water because it might become too claggy. One tablespoon might be fine, if needed, try two tablespoons. Once the mixture sticks together when pressed between your fingers without crumbling, then you know it is fine.
- Line a loaf tin (or similar sized container) with parchment paper and then press the base mixture into it evenly and firmly.
- If you are concerned that your mint leaves might brown themselves off in the process, you can quickly blanch them first. Blanching involves dropping them in boiling water for about ten seconds and then running them through with very cold water. This brings out the super green vibrancy and also stops them browning at any stage in the process.
- Pop all of the topping ingredients into a food processor. Keep blending until everything is blended down and the mixture becomes smooth (and green). Try leaving out the spinach leaves to start with, to see how green your mint leaves make it. Add some spinach leaves (which doesn't affect the taste) for extra green colour, as desired.
- Pop the topping on top of the base. I find it helpful to finish off the topping by pressing and smoothing down with the pads of my fingers (this usually makes the topping smoother than when you use a knife or spoon).
- Pop it in the fridge or freezer to set.
- Melt your chocolate in a heatproof dish. Use a small pan with about an inch of water. Heat up the water and then pop the heatproof dish, with your chocolate in it and it should melt in a minute or two.
- Use a teaspoon to drizzle the melted chocolate onto your chilled pie.
- It is ready to serve when it has chilled for at least a half hour.