Peppermint Mocha Mousse Pie (Paleo, gluten-free, grain-free, dairy free)

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Every year, my mom runs out to by this amazing little pie called a “candy cane pie.”  It is just what you’d imagine, mint mousse-y goodness atop a chocolate crust that reminds me of oreo cookies.  This year, I thought that I needed to take a shot at recreating all those delicious flavors and textures in a way that won’t have me concerned for everyone’s health!  There won’t be a worry in my mind as my family (whom I want to be around for a very long time!) gobbles this up!  It’s full of healthy fats, non-toxic sugars, and minerals.  You heard me.  It actually contains things your body can use for  repair and energy and not just empty calories that will add to your waistline and death sentence!  Eat up.  Be thankful.  ;)

Peppermint Mocha Mousse Pie



  • 24 dates
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 2 Tbsp finely ground dark roasted coffee beans
  • pinch of salt


  • 2 sticks of grassfed butter (at room temp)
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3.5 oz 90% dark chocolate (1 full 90% Lindt bar is what I used) (*it HAS to be dark bc the chemistry needs the fat)
  • 4 free range eggs (at room temp)


Pulse your coconut sugar through the food processor to make sure there are no chunks and it is fine. Put aside.  Then put all your crust ingredients in the food processor and pulse until it’s sticky and will adhere together when you push it into the bottom of a pie pan.

Then in a kitchen aid mixer with the paddle attachment on level 6, whip the butter and sugar for 1 1/2 minutes.  While that is whipping, melt the dark chocolate.  Once it’s melted, pour into the butter and sugar mixture as it’s still mixing.  Add the vanilla and peppermint. Then take off the paddle attachment and replace with the whisk attachment.  Scrape down the sides if necessary.  Start whisking on level 7 or 8.  Add one egg.  Let whisk for 5 minutes.  Add another egg.  Whisk for 5 minutes.  Add another egg.  Whisk another 5 minutes. Add the last egg and let whisk for another 5 minutes.  Done.  Pour filling onto pie crust and set in the fridge for a few hours to set completely.  Serve.


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