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We know what you're thinking, and no... there are no actual grasshoppers in this pie. In fact, this Grasshopper Pie is completely vegan: completely dairy-free yet with an incredibly smooth creaminess. Grasshopper Pie is a vintage, nostalgic favorite featuring a vibrant green (hence the name), cool, and minty dessert layered on top of a dark chocolate, crumbly crust. This version of Grasshopper Pie is a way to make your sweet tooth happy while getting around dietary restrictions. You don’t even have to turn the oven on to enjoy this hopping, happening treat!
We know what you're thinking, and no... there are no actual grasshoppers in this pie. In fact, this Grasshopper Pie is completely vegan: completely dairy-free yet with an incredibly smooth creaminess. Grasshopper Pie is a vintage, nostalgic favorite featuring a vibrant green (hence the name), cool, and minty dessert layered on top of a dark chocolate, crumbly crust. This version of Grasshopper Pie is a way to make your sweet tooth happy while getting around dietary restrictions. You don’t even have to turn the oven on to enjoy this hopping, happening treat!
Ingredients
- 1 cup coconut cream
- 1/2 cup coconut butter
- 1/4 cup maple syrup
- 3/4 teaspoon peppermint extract
- 1/4 cup cocoa butter melted
- 1/4 teaspoon spirulina
- 1 (9-inch) premade chocolate pie crust
- whipped cream optional, to taste, for garnish
- chocolate shavings optional, to taste, for garnish
Directions
- In a blender, add the coconut cream, the coconut butter, the maple syrup, and the peppermint extract, cover, and blend until well-combined. The mixture should be smooth and creamy.
- While blending, add the melted cocoa butter through the door in the lid.
- Add the spirulina and blend until it is just mixed in.
- Pour the filling mixture into the prepared pie crust.
- Set the pie in the freezer for 1 hour, then transfer it to the refrigerator until set through to the middle, about 2 to 3 hours.
- Garnish with the whipped cream and chocolate shavings and serve.
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