Is this mint chocolate chip pie vegan?

Yes! Every ingredient in this recipe is completely plant-based, just make sure your chocolate chips are dairy-free. Most dark chocolate chips are, and even many semi-sweet, but always check the label.

Is this pie gluten-free?

Yes, it's naturally gluten-free. The crust is made with nuts, hemp seeds, and medjool dates, no flour or graham crackers in sight.

Can I make this pie ahead of time?

Absolutely! Since the pie needs to chill overnight, it's perfect for prepping the day before a gathering or event.

What if I can't find spirulina or matcha?

You can use 3-4 drops of green food coloring instead for the same vibrant color, or skip the color entirely the pie tastes just as delicious without the green hue.

Can I make this nut-free?

Yes! Swap the pecans or walnuts for more pumpkin seeds, sunflower seeds, or even rolled oats in the crust. The texture will be slightly different but it will still work.

What dairy-free cream cheese works best?

Violife and Kite Hill are both great options that whip up smoothly and have a neutral flavor.

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

Description

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!

Ingredients

Scale

Chocolate Crust

3/4 cup (150g) pitted medjool dates
1 cup (120g) pecans or walnuts
1 cup (120g) hemp seeds
1/4 cup (25g) cocoa powder
1/2 tsp salt

Chocolate Ganache

4oz dairy-free chocolate chips
1/2 cup full-fat coconut milk

Mint Chip Filling

8oz dairy-free cream cheese, softened to room temperature
1/2 cup (60g) powdered sugar
1 cup (240g) coconut cream (chilled 24 hours)
1/2 teaspoon vanilla extract
1 tsp peppermint extract (start with 3/4 tsp and adjust to taste)
4oz (~3/4 cup) chopped dark chocolate or mini chocolate chips
1/4 tsp spirulina powder + 1/4 tsp matcha powder (or 3–4 drops green food coloring)

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Instructions

For the crust, lightly grease a 9” pie pan. In a food processor, combine the nuts, hemp seeds, cocoa powder, and salt. Process to fine crumbs.
Add the dates and process again to form a sticky clumpy mixture.
Press firmly into the pie pan, covering the bottom and sides. Set aside.
For the ganache, microwave the coconut milk for one minute. Pour over the chocolate chips, and cover with foil for three minutes. Stir until smooth.
Spread into the bottom of the crust, and refrigerate while you prepare the filling.
For the filling, combine everything except for the chocolate chips. Use a hand mixer to whip until light, fluffy, and smooth. Fold in the chocolate chips.
Spread into the pie pan on top of the ganache. Refrigerate overnight.
Before serving, top with dairy-free whipped (if desired). Slice and enjoy!

Keywords: dairy free, gluten free, summer, healthy, no bake, easy, chocolate crust, vegan, dessert