Mint Chocolate Mousse Torte
on Oct 05, 2026
Here’s a raw, soy-free version of the Frango Mint Pie that I enjoyed as a child at Marshall Field’s in Chicago.
Why I Love This Recipe
Hey there, chocolate lovers! It’s Chef AJ, your Queen of Quick and Easy Plant-Based Recipes! Growing up in Chicago, a slice of Frango Mint Pie at Marshall Field’s was the ultimate treat. This raw torte captures that same rich chocolate-mint magic using whole-food ingredients—a fudgy walnut-date crust topped with a silky chocolate mousse, sweetened only with dates. No baking, no refined sugar, and it serves a crowd. It’s a true celebration dessert!
Key Ingredients
- Raw Walnuts: Processed into a flour-like crust and a rich, nut-butter-like mousse base.
- Pitted Dates: The only sweetener! They bind the crust and make the filling silky when soaked in plant milk.
- Cocoa Powder: Deep chocolate flavor in both the crust and the mousse.
- Alcohol-Free Peppermint Extract: That signature Frango Mint flavor—add more to taste.
- Raw Cacao Nibs: A crunchy chocolate garnish on top.
The Process
For the crust, process the walnuts, cocoa powder, and vanilla bean powder into a flour-like consistency, add the dates a few at a time until the mixture clumps, pulse in the peppermint, and press into a 9-inch springform pan. For the filling, process the walnuts into a nut-butter-like consistency, add the cocoa, coconut, and vanilla, and set aside. Then process the soaked dates with peppermint until very smooth, stir the two mixtures together, spread over the crust, freeze until firm, and garnish with cacao nibs.
Chef’s Tips
- For best taste and texture, store in an airtight container in the freezer, and serve frozen or slightly thawed.
- Do not store it in the fridge.
- When making the crust, don’t overprocess the walnuts into nut butter—stop at a flour-like consistency.
How to Store
Store in an airtight container in the freezer and serve frozen or slightly thawed. Do not store it in the fridge.
Frequently Asked Questions
This torte serves 12.
No! After transferring the nut butter mixture to a bowl, you can process the soaked dates right in the same bowl.
Yes—it’s a raw, soy-free, no-bake dessert sweetened only with dates.
Serving Suggestion
Slice and serve frozen or slightly thawed, garnished with cacao nibs and a fresh mint sprig. It’s a showstopper for birthdays and holidays!
Summary
Mint Chocolate Mousse Torte is a raw, soy-free take on the classic Frango Mint Pie—a fudgy walnut crust and silky chocolate-mint mousse sweetened only with dates.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Mint Chocolate Mousse Torte
Equipment
- Food processor
Ingredients
Crust
- 8 ounces raw, unsalted walnuts, about 1 cup
- 1/4 cup cocoa powder
- 1 teaspoon vanilla bean powder
- 12 ounces pitted dates, about 2 cups
- 1 teaspoon alcohol-free peppermint extract
Filling
- 12 ounces raw, unsalted walnuts, about 1 1/2 cups
- 1/2 cup cocoa powder
- 1/2 cup unsweetened, shredded coconut
- 1 teaspoon vanilla bean powder
- 16 ounces pitted dates, about 2 1/2 cups, soaked in 2 cups plant milk
- 1–2 teaspoons alcohol-free peppermint extract
- 1/2 cup raw cacao nibs
Instructions
Crust
- In a food processor fitted with the “S” blade, process the nuts, cocoa powder, and vanilla bean powder into a flour-like consistency. Do not overprocess into nut butter.
- Add dates, a few at a time, until the mixture clumps together.
- Add peppermint extract and process again briefly.
- Press the crust into a 9-inch springform pan.
Filling
- In a dry food processor fitted with the “S” blade, process the nuts into a nut butter-like consistency.
- Add the cocoa powder, coconut, and vanilla bean powder and process again until smooth.
- Transfer this mixture to a separate bowl and set aside.
- Add the soaked dates and 1 teaspoon peppermint extract to the food processor bowl (no need to clean in between) and process until very smooth. Add more peppermint to taste, if desired.
- Add the date/peppermint mixture to the bowl with the nut butter mixture and stir well until all the ingredients are completely incorporated.
- Spread over the crust and freeze until firm. Garnish with raw cacao nibs.
