Posted:
July 30
Time: 45 minutes
Yield: 8 servings
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 premade chocolate pie crustDirections
Step 1
Blend together the coconut cream, coconut butter, maple syrup, and peppermint extract in a blender.
Step 2
The mixture should be smooth and creamy.
Step 3
While blending, add the melted cocoa butter through the door in the lid.
Step 4
Add the spirulina and blend until it is mixed in.
Step 5
Pour the mixture into the prepared pie crust.
Step 6
Set the pie in the freezer for 1 hour, then transfer it to the fridge until set through to the middle, about 2 to 3 hours.
Step 7
Garnish with whipped cream and pie crust crumbs and serve.
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