Cookie Crust:

½ c. raw cashews

½ c. almond flour

½ c. oats

¼ c. cocoa powder (or raw cacao powder)

½ c. (55 g) chopped dates

¼ tsp. salt

½ tsp. mint extract

2 T. (1 oz) coconut oil (or butter,) room temperature

1 tsp. baking soda

2 T. unsweetened almond milk (or, for an Irish twist, Bailey’s liqueur or even whiskey!)





Mint Cream Pie

1 c. packed (40 g) fresh spinach

½ c. packed (10 g) fresh mint leaves

¼ c. water

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¾ c. sugar

¼ c. stevia powder*

1 (12.6 oz) package extra-firm tofu

6 oz whole (or 4 oz w/o skin or pit) avocado

1 tsp. mint extract

¼ tsp. salt

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2 T. mini chocolate chips (optional)

*replace up to an additional ½ c. sugar with stevia, if you like

Directions:

Preheat the oven to 350 degrees F. and coat an 8 x 8” pan with cooking spray.

In a food processor, combine all ingredients for the cookie crust. Dump the crust mixture into the prepared pan and press it down evenly to the bottom. Bake in the oven for 8 minutes.

Meanwhile, make the minty “food coloring” by processing the spinach, mint leaves, and ¼ c. water. Pour the contents of the food processor into a mesh colander/sieve over a bowl. Squeeze out as much water as possible from the leaves. You should end up with about 2.5 oz green, minty liquid.

Add this to the remaining ingredients and process everything together until it is very smooth. Pour that on top of the cookie crust, and spread out. Sprinkle with mini chocolate chips, if desired.

Bake the pie for about 25-30 minutes. It will still be jiggly when it’s done – don’t worry that it doesn’t look solid! Cool to about room temperature before covering and placing in the refrigerator for a few hours, until it is chilled. Best if served under a rainbow.

Makes 8 proper slices of pie OR 16 wonderful snack-sized bars

Nutritional info for pie slice: 274 calories (w/ ½ c. less sugar: 226); 14 g fat (4 g saturated); 35 g carbs (w/ ½ c. less sugar: 22 g); 4 g fiber; 8 g protein (Bonus: 200 mg potassium; 8% DV vitamin A; 11% DV iron)

Nutritional info for snack bar: 137 calories; 7 g fat (2 g saturated); 17 g carbs; 2 g fiber; 4 g protein