Mint Chocolate Mousse Cookie Pie

1: Make the crust first. Add walnuts to food processor and pulse until they are a fine crumb. Add remaining ingredients and process until well combined. Set aside 1/3 cup of the mixture, and then press the rest into a 9” pie dish. Set in the freezer to chill.

2: Make the mousse. Add all mousse ingredients to the same food processor. Process until a smooth mousse forms. Set on top of the crust and put into the refrigerator to chill while you make the whipped topping.

3: Chill a bowl in the fridge for 15 minutes. Remove canned coconut milk from the fridge, being careful not to tip the can to keep the coconut cream separated. Add creamy part of the coconut milk to the chilled bowl (save watery part for smoothies or other recipes). Add powdered sugar and vanilla. Mix with a hand mixer for 1-2 minutes.

4: Top your mousse with the coconut whip, remaining cookie crumbles, and fresh mint (optional). Set in the fridge until ready to serve!