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Healthy Mississippi Mud Pie (Gluten Free, Vegan, Paleo-friendly)


This no-bake healthy Mississippi Mud Pie is gluten free, vegan, paleo friendly, and filled with chocolate, peanut butter, and sweet mocha flavor. Perfect for summer!



Ingredients, Crust

  • 5 tbsp. cocoa powder
  • 14 Medjool dates, pitted
  • 1/2 teaspoon sea salt
  • 1 cup raw cashews
  • 1 cup unsweetened dried coconut
  • 1 teaspoon vanilla extract

Ingredients, Avocado Mousse Layer

  • 4 small ripe avocados
  • ¼ cup + 1 tablespoon cocoa powder
  • ¼ cup + 1 tablespoon maple syrup
  • 2 teaspoons vanilla extract
  • ¼ teaspoons salt

Other Ingredients


  1. Put So Delicious pint on counter while you make the crust, so it warms to pliable texture without melting.
  2. In a food processor fitted with the metal blade, process all crust ingredients, scraping down the sides, until it easily sticks together, about 1 – 2 minutes. Line a 10” pie pan with parchment paper, then press crust into the pan in an even layer about ¼” thick, pressing it up on the edges so it forms a pie crust shape.
  3. Spoon the pint of the frozen dessert into the pie crust and use a spoon to spread it in an even layer, working quickly so it doesn’t melt. Place pie in the freezer until it re-hardens, about 30 minutes.
  4. Wipe out the food processor and add all of the avocado mousse ingredients.
  5. Process until creamy and whipped.
  6. Remove pie from the freezer and top the frozen dessert layer with a layer of the mousse, working quickly. Return to freezer to set completely, about 4 – 5 hours.
  7. When ready to serve, mix the peanut butter with the warm water until it’s a thick, runny texture, adding more warm water a teaspoon at a time if necessary.
  8. Slice the pie and drizzle generously with peanut butter, then top with whipped cream and chocolate shavings, if using.