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    Mint Chocolate Mousse Torte

    Recipe

    Mint Chocolate Mousse Torte

    A healthier version of the Frango Mint Pie - elegant, dense, rich, and absolutely delicious. Perfect for entertaining.

    Serves 12+
    30 minutes
    4+ hours 30 minutes
    4+ hours
    Intermediate
    Dessert
    No-Bake
    Make-Ahead
    Special Occasion
    Raw
    Oil-Free
    Gluten-Free

    Category: desserts

    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

    • 16 ounces of pitted dried dates
    • 2 cups unsweetened nondairy milk
    • 1 tablespoon alcohol-free vanilla extract, or 1 teaspoon vanilla powder
    • 1-2 teaspoons peppermint extract (depending on how minty you like it)
    • ½ cup of cocoa powder or carob powder
    • 12 ounces of walnuts
    • ½ cup unsweetened coconut

    Instructions

    1. 1Soak the dates in the nondairy milk.
    2. 2Process the soaked dates with the vanilla and peppermint extract in a food processor, fitted with an "S" blade until very smooth.
    3. 3Add the cocoa powder and process again until smooth, then place the entire mixture in a bowl.
    4. 4In the same processor bowl, process the 12 ounces of walnuts until like nut butter.
    5. 5Add the coconut and process again.
    6. 6Add to the date mixture and combine the ingredients by hand until completely incorporated.

    Crust

    Ingredients

    • 2 cups raw walnuts
    • ¼ cup cocoa powder or carob powder
    • 2 cups pitted dates
    • 1 tablespoon alcohol-free vanilla or 1 teaspoon vanilla powder
    • 1 teaspoon peppermint extract

    Instructions

    1. 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.
    2. 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.
    3. 3Add the vanilla and peppermint extracts and process again briefly.
    4. 4Press the crust into an 8 or 9 inch springform pan.

    Garnish

    Ingredients

    • ½ cup cacao nibs (optional)
    • Fresh mint leaves
    • Fresh raspberries

    Instructions

    1. 1Spread the filling over the crust.
    2. 2Garnish with cacao nibs if desired.
    3. 3Freeze until solid.
    4. 4Serve with a beautiful mint leaf and fresh raspberries.
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