Recipe
Mint Chocolate Mousse Torte
A healthier version of the Frango Mint Pie - elegant, dense, rich, and absolutely delicious. Perfect for entertaining.
Serves 12+
Prep: 30 minutes
Total: 4+ hours 30 minutes
Freeze: 4+ hours
Intermediate
Dessert
No-Bake
Make-Ahead
Special Occasion
Raw
Oil-Free
Gluten-Free
Category: desserts
By Chef AJ
Source: "unprocessed" Revitalize Your Health With Whole Foods by Chef AJ, page 132
Storage: Keeps well in the freezer. Can be made several days before an event.
This is my "go to" recipe when I entertain. It always turns out great and is deelish, elegant, dense and rich. I have served 12 and still had leftovers.
Let's cook
Filling
Ingredients
Instructions
- 1Soak the dates in the nondairy milk.
- 2Process the soaked dates with the vanilla and peppermint extract in a food processor, fitted with an "S" blade until very smooth.
- 3Add the cocoa powder and process again until smooth, then place the entire mixture in a bowl.
- 4In the same processor bowl, process the 12 ounces of walnuts until like nut butter.
- 5Add the coconut and process again.
- 6Add to the date mixture and combine the ingredients by hand until completely incorporated.
Crust
Ingredients
Instructions
- 1Process the 2 cups of walnuts with the cocoa or carob powder in a food processor fitted with an "S" blade. Do NOT over process or you will have nut butter.
- 2Add the two cups of dates, a few at a time, until the mixture holds together and you can easily roll it into a ball.
- 3Add the vanilla and peppermint extracts and process again briefly.
- 4Press the crust into an 8 or 9 inch springform pan.
Garnish
Ingredients
Instructions
- 1Spread the filling over the crust.
- 2Garnish with cacao nibs if desired.
- 3Freeze until solid.
- 4Serve with a beautiful mint leaf and fresh raspberries.