Raw Minty Cookies and Cream Pie

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This pie is pure decadent heavenly goodness!  If you are a cookies and cream lover, you need to add this to your to make list.  It is less complicated than it looks and so worth it!



  • 1 1/2 cups shredded coconut
  • 1 1/2 cups raw sprouted dehydrated buckwheat groats (or additional coconut)
  • 1 cup plus 2 Tbsp ground flaxseed
  • 1 1/4 cups soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
  • 1/4 tsp Himalayan salt or sea salt
  • 1/4 cup plus 2 Tbsp raw cacao powder
Chocolate and mint mousse fillings
  • 2 1/2 cups diced ripe avocados (about 3 large)
  • 1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
  • 1/4 tsp himalayan salt or sea salt
  • 1 tsp peppermint extract
  • 1/2 Tbsp pure vanilla extract
  • 1/4 cup coconut butter, liquified
  • 1/4 cup plus 2 Tbsp cacao powder
Coconut cream topping
  • 2 cups fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)
  • 1/4 cup fresh coconut water
  • 3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
  • 1/4 tsp himalayan salt or sea salt
  • 1/2 Tbsp pure vanilla extract and seeds of a vanilla bean
  • 1/3 cup plus 1 Tbsp raw coconut butter (warmed to liquid)


  1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates).
  2. Remove 1/3 of the mixture and set aside.
  3. Press the remaining mixture into a 6 inch pie pan or spring form pan greased with coconut oil. Place in the fridge while you make the cookies and fillings.
  4. Take the remaining 1/3 you removed and roll it out to 1/4 - 1/8 inch thick on parchment paper. Cut out 12 circles with a small cookie cutter. Save the rest and scraps and chop into small pieces. Set all of it aside in the freezer.
  5. For the mousse, combine all ingredients in the food processor but the cacao powder and process until smooth.
  6. Remove half the mixture and stir in the chopped cookie scraps.
  7. To the mixture in the food processor, add the cacao powder, and process until blended. Pour the chocolate mixture into the pie crust, smooth out, then top with the cookie mint mixture and smooth the top.
  8. To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth. Add the coconut butter with the motor running and process for a minute. Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream.
  9. Place some in a pastry bag and pipe onto 6 of the cookie rounds. Top each with another cookie and set aside in the fridge.
  10. Spread the remaining cream over the pie. Top with the cookies and place in the fridge for about an hour to chill before serving. Store in the fridge.
Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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