Peppermint Mocha Mini Pies {Vegan, Paleo, No-Cook}

Individual, flavorful chocolate desserts that are perfect for your holiday table! Peppermint Mocha Mini Pies — without any gluten/grains, dairy, eggs or refined sugar, and made healthier with a secret ingredient!

Peppermint is possibly my newest obsession. I just made Peppermint Grinch Pops and Peppermint Mocha COOKIES, and I just can’t get enough of this delicious combo!

Dark chocolate, hints of espresso and fresh & bright mint combine together for an incredible medley of FESTIVE flavor! So perfect for the holidays!

Party Time! Excellent!

I’m such a homebody these days (usually because I’m constantly in the kitchen working on something!). But I do love getting together with a group of friends for a fun PARTY!

And I’m so glad we got to have a little Christmas party last week. It was a total last-minute-thrown-together thing, so there was very little time to prepare, but I just knew I had to bring dessert (Because that’s what I DO! haha)

I whipped up these little pies in just minutes, and they were a hit. I’m so glad I have an arsenal of QUICK and easy recipes up my sleeve 😉

Plus I always keep a few key ingredients STOCKED in my pantry at all times: almonds & dates (from Aldi), instant espresso and cacao from Amazon.

I absolutely adore no-bake – blend & chill- EASY recipes! Thankfully these pies only had to set up in the freezer for a couple of hours. Ready just in time for the party. Phew!

The answer is always CHOCOLATE

When I’m not sure what to make, I almost always end up making something with chocolate. You can never wrong there!

This recipe was inspired by one of my favorite chocolate pies– this Mint Chocolate Pie. It’s an older recipe of mine, but I still love to make it when I’m in the mood for chocolate.

I switched it up by making them MINI, using peppermint instead of mint, adding rich ESPRESSO, and making the crust CHOCOLATE.

SO. MUCH. YUM.

AVO Love

Pie made with AVOCADO! Yessss! It’s so DREAMY and creamy! You would NEVER know by tasting it.

Even people who don’t like avocado love avo pies. They’re seriously delish. (Check out my avocado dessert collection here)

And not only GOOD, they’re good FOR you! Win-WIN. With all the fiber and healthy fats, they help stabilize your blood sugar, so there’s no spike and no sugar crash.

Plus did you know avocados are rich in nutrients, like Vitamins B6, K, C, & folate with more potassium than bananas? Super YAY!

Want to make it LOW CARB?

You totally can! You don’t have to miss out on chocolate pie if you’re low carb.

It’s an easy swap: in the filling, replace the maple syrup with an equal amount of coconut milk + stevia to taste.

And in the crust, replace the dates with 1/4 cup almonds, 2 Tbs coconut, 2 Tbs coconut oil + a pinch of pure stevia. Sugar-free yum!

Don’t forget to TASTE as you go (that’s half the fun of making them, ha.)

{ps. my free e-book has lots of easy low-carb recipes. Grab your copy here)

These mini pies are fancy enough for a formal dinner, but work just as well for a casual potluck! At any type of gathering, these chocolaty, minty pies are sure to be a hit.

Plus, they’re incredibly quick and EASY, and healthy and delicious! What more could you ask for? 😉 

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If you make this recipe, be sure to tag me on Facebook or Insta! Hashtag #prettypies 🙂 I love seeing your pretty creations!!

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Peppermint Mocha Mini Pies {Vegan, Paleo, No-Bake}

Festive flavorful individual pies that are perfect for a holiday party! You'd never know they're made with avocado!

Prep Time10 mins

Total Time10 mins

Servings: 11 pies

Ingredients

Crust

• 1 cup almonds
• 3/4 cup medjool dates pitted
• 2 Tbs raw cacao powder
• pinch of pink salt
• Splash of vanilla

Peppermint Mocha Cream Filling

• 3 ripe avocados
• 1/3 cup raw cacao powder 4-6 Tbs, to taste
• 1/4 cup coconut oil melted
• 1/3 cup maple syrup to taste
• 1 - 1 1/2 Tbs instant espresso powder to taste
• 1 Tbs vanilla extract
• 1/2 to 1 tsp peppermint extract to taste
• pinch of pink salt

Instructions

To make the crust:

• Pulse together all ingredients in a food processor until sticky crumbles form a loose ball of dough. (add a splash of water as it's blending if it needs help coming together.)
• Press about 1 Tbs crust into each silicone cupcake mold, or muffin tin lined with parchment wrappers. Set aside and rinse food processor.

To make the filling:

• Add avocados to a food processor and blend smooth. Scrape down the sides.
• Add remaining ingredients and blend well. Taste and adjust to preferred flavor.
• Use an ice cream scoop to fill each silicone mold.
• Sprinkle with chocolate shavings and/or crushed peppermints, if desired.
• Freeze for 2 hours or until set. Enjoy!

Notes

What I used:

This 7 cup food processor

Viva Cacao Powder

Instant Espresso Powder

Due to the various sizes of avocados, be sure to taste and adjust accordingly. I like to add extra cacao, espresso and salt to mine.

Keep pies wrapped tightly and refrigerated for about 5 days, or frozen for about 1 month.