Chocolate Mint Mousse Pie

Chocolate Mint Mousse Pie

This week sees us team up with @nadiashealthykitchen to create a delish dessert with our Moroccan mint tea. This recipe is also vegan friendly & gluten free!

Serves: 8-10


For the base

  • 1 3/4 cups (approx 224 grams) oat flour
  • 1/4 tsp salt
  • 2 tbsp coconut sugar
  • 5 tbsp coconut oil, melted

For the chocolate mint mousse filling

  • 1 (400g) can full fat coconut milk
  • 150g dark chocolate (70% cocoa or higher), melted
  • 3 bags Moroccan mint green tea 
  • 2 tbsp stevia or granulated sweetener of choice. Add more to taste
  • Pinch of salt (optional)


  1. Preheat your oven to 180°C (160°C fan assisted)/ 350°F
  2. Mix all the base ingredients together in a bowl, then press into an 8" round cake tin lined with parchment paper.
  3. Bake for 20 minutes. Leave to cool completely before adding the filling.
  4. Pour the coconut milk along with the sweetener into a saucepan and cook over a medium heat. Bring to a quick boil, take off the heat then add the Moroccan mint tea bags. Leave to steep for 5 minutes, then squeeze the liquid out and remove the bags.
  5. Fold in the melted chocolate and add a pinch of salt. Leave to cool for 10-15 minutes.
  6. Pour over the base and refrigerate until the filling sets (3-4 hours).
  7. Enjoy!

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