[Begin soaking dates and walnuts for mousse before making crust]
Preheat oven to 350.
Pulse all ingredients but almond butter in blender or food processor until a fine powder remains. Taste and adjust coconut sugar/cocoa powder if desired. Add almond butter and pulse until a crumbly mixture forms. Add a teaspoon or two of additional almond butter – mixture should be crumbly but hold together when pressed. Set aside 1 TBSP mixture for topping and press the rest into 8 inch pie plate or 1 TBSP each in silicon muffin tray.
Bake for 7 minutes and let cool.
Chocolate Mousse
Soak walnuts and dates in water for 30 minutes or more. Add to high speed blender or food processor with remaining ingredients and process until very smooth. My twister jar on my Blendtec is perfect for this, but I usually run it several times to make sure it is smooth. If you are having trouble getting it to blend, add a tablespoon or two of water.
[Mint] Chocolate
Before melting chocolate, place a sheet of parchment paper on a plate to make some chocolate pieces for garnish.
In a double boiler (or just make your own with a small pot over another small pot of boiling water), melt chocolate and maple syrup, stirring constantly until smooth and combined. Add extract if using after everything is melted and pour 1-2 TBSP chocolate mixture on parchment and remaining over bottom of pie crust. Spread both in an even layer and place pie crust in refrigerator and parchment plate in freezer.
Once chocolate has set up, chop chocolate on parchment to small pieces. Pour mousse filling into pie crust and garnish with reserved crust crumbs and chopped chocolate. Refrigerate until serving.
Recipe Notes
If you are not part of the no sugar challenge you can just melt good chocolate!