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mint chocolate mousse torte
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Mint Chocolate Mousse Torte

Here’s a raw, soy-free version of the Frango Mint Pie that I enjoyed as a child at Marshall Field’s in Chicago.
Servings: 12 slices

Equipment

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.

Notes

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. Serves 12.