Vegan Grasshopper Pie
Satisfy your sweet tooth with a slice of no bake vegan grasshopper pie. Made with chocolate and mint, this dairy-free version of the classic dessert contains good-for-you ingredients like walnuts and avocados, but no one will know unless you tell them. It can be frozen for a cool, ice cream like dessert. Serve it on St. Patrick’s Day, Pi Day, or any time you’re craving a sweet treat.
Ingredients
Crust
- 2 cups raw walnuts
- 12 medjool dates
- ⅓ cup cocoa powder
- ½ teaspoon sea salt
Filling
- 3 ripe avocados peeled and pitted, coarsely chopped, and lightly mashed
- 1 cup full fat coconut milk chilled
- 1 cup spinach packed
- ¾ cup maple syrup
- 2 teaspoons mint extract
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Garnish optional
- 1 cup Vanilla Cashew Cream
- Cacao nibs
- Mint leaves
Instructions
Make the Crust
- Place all of the crust ingredients into a food processor fitted with an s-blade. Process until the mixture looks crumbly, like cookie crumbs and sticks together when pressed.
- Press the mixture into a 9-inch pie pan or tart pan, forming a crust.
Make the Filling
- Place all of the filling ingredients in a blender food processor fitted with an s-blade and process until smooth and creamy. This may take a few minutes, and you may need to stop and scrape down the side once or twice. Taste the mixture for sweetness. If it’s too bitter, add a little more maple syrup, a tablespoon at a time. Keep in mind that the filling will get sweeter as it chills. If you like your pie super minty, add another teaspoon of mint extract.
- Pour the filling into the pie crust.
- Chill for at least 2 hours before serving. Serve topped with Vanilla Cashew Cream, cacao nibs, and mint leaves, if using.
Notes
freezer for up to 2 weeks.