Choc Mint Pie
TOTAL TIME: 3 HOURS 30 MINUTES (INCLUDING SETTING TIME)
For the Crust
200 g Arnott’s Granita biscuits
2 tbsp brown sugar
¼ cup melted coconut oil
For the Filling
350 g firm silken tofu
1 ½ tsp vanilla extract
¼ tsp peppermint essence
3 tbsp almond milk (alternatively rice or soy milk)
Pinch of salt
2 tbsp maple syrup
1 ½ cups dark chocolate chips (at least 50% cacao)
Mint leaves to garnish
Preheat the oven to 190ºC.
Place biscuits and sugar in a food processor and blitz until the biscuits resemble fine crumbs. Add coconut oil and pulse until the crust holds together. Press crust into the base and sides of a 20 cm pie dish and bake in oven for 8 to 10 minutes or until golden brown. Remove from oven and set aside to allow crust to cool completely.
Add tofu, vanilla, peppermint, milk, salt and maple syrup to a food processor and blend well.
Melt chocolate over a double boiler or in the microwave in 30 second bursts, and add to the tofu mix. Blend again to combine.
Pour chocolate filling into the cooled pie crust and refrigerate for at least 3 hours. Serve garnished with mint leaves.