Mint Truffle Chocolate Pie

Summer is coming to an end and the inner sun-hating, fuzzy sweater loving bish living inside of me couldn’t be any happier.

For real though. Warm coffee, cute coats and the option to wear boots without dying from heatstroke? I’m here for it.

However, I still want to make the most of all those fresh, summer herbs (basically my favourite thing about summer or should I say basilcally) so I’m bringing you a summer easy recipe involving freshly-picked-from-the-garden mint. And loads of chocolate, because let’s be honest, no matter what the question is, chocolate is always the answer!

Except is the question is “which foods does Consuelo loathe”, in that case, the answer is asparagus and oranges.


Anyway, let’s talk chocolate pie, shall we?

This one is super easy to put together, as it’s being the norm around here lately. I’m not about to turn all whiny-whiny now, but I’ve been a busy bee juggling two jobs on top of blogging this summer, so I’ve been all about quick, easy, fail-proof recipes lately… With the exception of some infamous lemon bars which you may have heard about on my Instagram lately, which have pretty much been making me bananas due to their complexity (now that we’re at it, bananas is also the answer to that previous question). So yeah, easy recipes come to mama.

It’s just as simple as putting together a quick crust (I was extra lazy, even lazier than usual which is a lot to say, and went for store-bought crust but you should totally use ground up cookies and coconut oil, which is a much better combo, if you ask me), blending the ingredients for the filling and leave the pie to chill in the fridge overnight. That’s it. Easy peasy!

And boy, does it taste good! Rich, decadent chocolate truffle goodness, balanced out by a slight hint of mint and lots of fluffy whipped coconut cream. Does it sound great or what? 

If you don’t particularly enjoy mint, feel free to leave it out and add another flavouring instead. I’m thinking chilli powder would make a lovely pie too, and so would vanilla or coffee. The possibilities are endless and now I want to try them all! Any other ideas? I’m all ears!

Mint Truffle Chocolate Pie

Mint Truffle Chocolate Pie


  • For the filling:
  • 350 grams mint flavoured dark chocolate
  • 350 grams coconut cream
  • 50 grams powdered sugar
  • 30 grams coconut oil
  • a handful of mint leaves
  • Extra whipped coconut cream for the topping


  1. Add mint leaves to the coconut cream and warm on low heat for 5 minutes, stirring often so the cream doesn't burn.
  2. Now, remove the leaves and add in the chocolate, cut into smaller chunks. Keep heating on low until chocolate is completely melted into the cream.
  3. Add in oil and sugar and whisk until mixture is glossy and smooth.
  4. Pour mixture on top of desired crust (I used a premade one which I previously baked until golden) and chill in the fridge for at least 8 hours to set.
  5. Enjoy topped with some freshly whipped coconut cream!

Hope you have a wonderful week ahead!

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