Mint Chocolate Chip Pie (No Bake, Vegan + Gluten-Free)

This no bake mint chocolate chip pie has a creamy dairy-free filling made with coconut cream and vegan cream cheese, a rich chocolate ganache layer, and a naturally sweetened date-nut crust — no oven required. The mint filling gets its gorgeous green color from spirulina + matcha, making it as beautiful as it is delicious. Vegan, gluten-free, and naturally sweetened, this is the show-stopping dessert you’ll want to make on repeat!

If mint chocolate chip is your favorite ice cream flavor, this pie was made for you. Cool, creamy, and loaded with chocolate chips in every bite. We’re talking a fudgy chocolate ganache layer, a dreamy mint chip filling, a fluffy cloud of dairy-free whipped coconut cream on top, and a no-bake chocolate date crust holding it all together. It’s the kind of dessert that looks impressive and tastes even better than it looks.

The best part? No oven, no dairy, no refined sugar, and no complicated steps. The filling is made with dairy-free cream cheese and coconut cream whipped until impossibly creamy, flavored with peppermint extract (or peppermint oil!), and naturally colored with a combination of spirulina and matcha powders.

Whether you’re making this for a summer crowd, prepping ahead for a holiday, or just because mint chocolate chip deserves love all year long—this pie is THE recipe you need. Vegan, gluten-free, and naturally sweetened. It’s a healthier dessert that tastes oh so decadent!

Why You’ll Love This Mint Chocolate Chip Pie

• No oven needed: The crust, filling, ganache, and topping all come together without ever turning on the oven. Just blend, layer, and chill.
• Tastes like mint chocolate chip ice cream: Cool, creamy, and loaded with chocolate chips in every bite, but in sliceable, shareable pie form.
• Naturally green without food dye: Spirulina + matcha gives the filling that stunning mint green color. I like the combination for amore intense color, but one or the other works too.
• Made with wholesome ingredients: Dates, nuts, and hemp seeds in the crust. Coconut milk, coconut cream, and semi-sweet keep the ganache and filling dairy-free with no compromise on flavor.
• Perfect make-ahead dessert: It actually gets better after a night in the fridge, making it ideal for entertaining or meal prepping your week’s dessert situation.

Ingredients

The Chocolate Crust

The chocolate base of the whole pie. Medjool dates act as the natural binder and sweetener, make sure yours are soft and fresh for the best texture. Pecans or walnuts bring a rich, slightly bitter nuttiness that pairs beautifully with the cocoa powder, while hemp seeds add a subtle earthiness and a boost of plant-based protein without changing the flavor. Feel free to substitute whatever nuts or seeds you have and like, this is just the combination I enjoy. A touch of cocoa powder and salt round everything out into a crust that tastes like a brownie and holds together like a pie.

The Sneaky Chocolate Ganache Layer

Subtle but transformative, just two ingredients that come together into a silky layer of rich chocolate between the crust and the mint filling. Use full-fat coconut milk here for the creamiest result (although I have made it with almond milk before too), and choose a dairy-free chocolate you actually love eating on its own, since the quality really comes through. This layer sets firm enough to slice cleanly but stays fudgy and indulgent, it’s such a delicious sneaky addition.

The Dairy-Free Mint Chip Filling

This is where the ice cream-inspired magic happens. Dairy-free cream cheese forms the creamy base, but make sure you bring it fully to room temperature before mixing so it blends completely smooth without any lumps. The coconut cream needs to be chilled for at least 24 hours beforehand so you can scoop our just the thick stuff and so that it whips up properly, this is what gives the filling that fluffy texture that sets perfectly. Powdered sugar sweetens things just enough without watering down the texture, while vanilla and peppermint extract layer in delicious flavor. I recommend starting with the full teaspoon of peppermint and adjust to taste if you prefer a stronger mint. For the green color, a combination of spirulina and matcha gives a natural, vibrant hue with zero artificial dyes. One or the other alone will work too, it will just be slightly less bright. Finally, chopped dark chocolate or mini chocolate chips get folded in last so every slice is packed with chocolate in every bite.

How to Make Mint Chocolate Chip Pie

The Crust

Start by greasing your pie pan, then blitz the nuts, hemp seeds, cocoa powder, and salt in a food processor until crumbly. Add the dates and process again until everything comes together into a sticky, press-able dough. Press it firmly into the bottom and up the sides of the pan. And that’s it! No baking, no chilling required yet.

The Chocolate Ganache

Heat the coconut milk, pour it over the chocolate chips, and cover with aluminum foil for three minutes to hold in the heat and melt the chips. One good stir later and you’ve got a silky smooth ganache ready to spread across the crust. Pop it in the fridge while you work on the filling.

The Mint Chip Filling

Whip together the cream cheese, coconut cream, powdered sugar, extracts, and spirulina and matcha until light and fluffy with a hand mixer or stand mixer, then fold in the chocolate chips.

Assemble, Chill, and Serve

Spread the filling over the ganache layer, smooth the top, and refrigerate overnight. The hardest part of this recipe is genuinely just waiting for it to set. Top with dairy-free whipped cream, a handful of extra chocolate chips, and slice away!

Tips for the Best Results

• Use soft medjool dates. This is the most important factor for a crust that holds together. If yours are firm or dry, soak them in warm water for 10 minutes and pat dry before adding them to the food processor so your crust doesn’t turn out crumbly.
• Chill your coconut cream for at least 24 hours. Or do what I do and keep a can in the fridge at all times so you’re always ready. Full-fat coconut milk or coconut cream only, we are pouring off the milk and just using the solid stuff, light coconut milk won’t set up properly.
• Bring the cream cheese to room temperature. Cold cream cheese will leave lumps in your filling. Set it out at least 1 hour before you start.
• Don’t skip the overnight chill. A few hours in the fridge won’t cut it here, overnight is what gives the ganache time to fully set and the filling time to firm up into clean, beautiful slices.
• Run your knife under hot water before slicing. A warm, dry knife glides through the layers cleanly without dragging the filling.

Storage

This pie keeps well in the fridge for up to 5 days, just cover it tightly with plastic wrap or store individual slices in an airtight container. It actually tastes even better on day two once the layers have had more time to meld together.

It also freezes beautifully. Wrap the whole pie or individual slices tightly and freeze for up to one month. When you’re ready to eat, let it thaw in the fridge for a few hours or on the counter for about 20 minutes. Frozen slices have an almost ice cream pie texture which is honestly just as good, if not better!

Recipe FAQs

More Summertime Pie Recipes You’ll Love

If this pie has you in a no-bake dessert mood, here are a few more to add to your list:

• Cookies and Cream Pie
• Gluten-Free Vegan Cherry Pie
• No-Bake Vegan Chocolate Cream Pie
• Vegan Key Lime Pie Bars

If you try this Mint Chocolate Chip Pie, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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