Individual No-Bake Peppermint Pie

20140427-083022.jpg Well, hello friends!! Sorry I’ve been away for so long! I’ve missed you!
I won’t go into details, but I’ve been dealing with health issues recently that have required me to focus on de-stressing and getting my health back to where it should me, which means that everything else in life (A&A included) has taken a back seat. Fortunately, I’m feeling much better and I have my fingers crossed that it’ll stay that way.

On to the food! I’ve been on a bit of a peppermint and chocolate kick lately (if you hadn’t already noticed from the Peppermint Pattie Cups I posted earlier). I’ve also been on a huge dessert kick. Ok, so the dessert “kick” is actually pretty limitless for me, but I’ve been making a lot of quick and easy desserts lately like this one. This raw no-bake Peppermint Pie comes together in a flash and is so delicious that it’ll be devoured in a flash too. If you’re feeling really kind, share with a loved one. But if you’re like me, you’ll want to hoard it all to yourself. Oh yeah, and don’t forget to lick the pie plate ;)



Individual No-Bake Peppermint Pie
Serves 2
This pie is easy to make, absolutely delicious, and made from healthy, whole ingredients. I dare you to share.
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Prep Time
10 min
Prep Time
10 min
418 calories
47 g
0 g
26 g
6 g
5 g
159 g
150 g
37 g
0 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 418
Calories from Fat 218
% Daily Value *
Total Fat 26g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 150mg
Total Carbohydrates 47g
Dietary Fiber 8g
Sugars 37g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust ingredients
  1. 1/2 cup walnuts
  2. 1 rounded Tbs. cacao powder
  3. 3 Medjool dates, pitted and chopped
  4. pinch of sea salt
Filling ingredients
  1. 1/2 avocado
  2. 3-4 Tbs. almond milk
  3. 1-2 Tbs. liquid sweetener of choice (adjust to suit the sweetness you prefer), or sub with stevia
  4. 1 tsp. coconut oil (optional)
  5. 1 tsp. peppermint extract
  6. 1/8 tsp. vanilla extract
  7. pinch of sea salt
  1. Blend the crust ingredients together in a food processor or blender (I like to use a mini food processor for this). Press firmly into the bottom of a mini pie dish or small rounded tupperware.
  2. Blend the crust ingredients in a food processor or blender, or whisk together by hand until smooth and fully incorporated. Taste and adjust to the sweetness you prefer. Pour the filling into the pie crust and smooth the top.
  3. Top with cacao nibs or chocolate chips (optional).
  4. Place the pie in the freezer for at least 20 minutes.
  5. Serve and enjoy!
Almonds & Avocados

Mediterranean Hummus Pizza


After a long week of parent-teacher conferences and tons of work, I felt like I deserved to treat myself to my favorite foods. Honestly, I’ll make up nearly any excuse to prepare my faves. “I’m exhausted. I think I need some No-Bake Nutella Pie to perk me up”……”I was coughing all day. I bet Quinoa Pizza would make me feel better”……(and my personal favorite) “_______ hurts (insert any body part). It’s a good thing chocolate heals everything!”  Yep, it doesn’t take much for me to convince myself that I need a good dose of foodie therapy–aka, time spent playing in the kitchen and eating non-stop. 

I think it’s probably no secret that I’m obsessed with the Quinoa Pizza. I mean, seriously? Pizza that’s super easy, vegan, AND gluten-free? How could I not make it constantly?!! Over the years, I’ve probably tried hundreds–if not thousands–of variations of this yummy pizza. I don’t think I have a favorite, but there are a few tried-and-true versions that I eat pretty regularly. Yesterday, exhausted from work and conferences, I decided that I was too tired to put much effort into the pizza that I was desperately craving. Instead, I used the hummus that I had on hand along with some fresh veggies and dubbed it my Mediterranean Hummus Pizza. The end result: a light, fresh, and completely healthy pizza that cured my cravings and left this pooped girl with a very content smile on her face.  

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Papaya & Strawberry Smoothie


I’m having a hard time believing that it’s that time of year already! That’s right, it’s my favorite time of year. Today marks the first official day of Spring!

It’s the time when the weather finally begins warming up, the earth comes alive after the long and frosty winter, and vibrant fruits and veggies are in abundance! Honestly, what’s not to love?!? Ok, if I’m going to nitpick, my allergies tend to take a beating in the Spring, but otherwise I have a hard time finding anything to complain about.

This is also the time of year when I absolutely crave smoothies! So light and refreshing, they just seem to hit the spot. I’ve already begun cramming my fridge and my kitchen counters full of every kind of beautiful fruit and veggie that graces the grocery aisles. Lately, I’ve had a huge hankering for papaya
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Peppermint Pattie Cups


With St. Patty’s Day just around the corner, I knew I had to celebrate the holiday the only way I know how–with dessert, of course! (Ok, and maybe with some green beer or Guinness, too). 
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Carrot Cake Cupcakes (gluten-free, vegan)

20140308-172642.jpgI don’t know how it almost passed me by unnoticed, but I’ve been so crazy busy lately that I nearly forgot that this is a very special week…..

Almonds & Avocados officially turns 2 Years Old!!

And because last year I celebrated the blog’s birthday with Chocolate Caramel-filled Cupcakes, it only seemed appropriate to celebrate this birthday with cupcakes too! That’s right, Carrot Cake Cupcakes

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