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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!
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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
Step 1 -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.
Step 2 -While blending, add the melted cocoa butter through the door in the lid.
Step 3 -Add the spirulina and blend until it is just mixed in.
Step 4 -Pour the filling mixture into the prepared pie crust.
Step 5 -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.
Step 6 -Garnish with the whipped cream and chocolate shavings and serve.
