Grasshopper Pie, Raw, Vegan, Gluten-free, Dairy-free, Egg-free

I haven’t had chocolate chip mint in a really long time, and I thought the flavor combination would make a great Grasshopper Pie.  I adapted my Chocolate “Cheesecake” recipe to make a raw, dairy-free, egg-free, gluten-free treat.

Raw Grasshopper Pie, Gluten-free, Dairy-free, Egg-free

Dairy-free Grasshopper Pie

When you look at the ingredients, they are so healthy that you might not think this is a dessert, but oh no.  This is a completely healthy indulgence. And when you eat this Grasshopper pie, you don’t feel deprived of any indulgence in the slightest.

Grasshopper Pie Recipe

I even wanted the color of a traditional Grasshopper Pie, so I took spinach and blended it in.  I was VERY pleased with the results, and happy to say at our Christmas dinner it was the most requested pie, amongst the apple, pecan, cheesecake and pumpkin pie.  I went back for seconds, too!

Secretly Healthy Grasshopper Pie

The Verdict: You cannot tell that there is spinach in this.  I love how you get some raw veggies in while enjoying dessert!  This was such a hit.  I let JSarr try the batter before serving it, and he said he loved the mint, but it needed chocolate.  I told him, it’s already in the crust.

Raw Grasshopper Pie

Grasshopper Pie with Secret Ingredient


Grasshopper Pie, Raw, Vegan, Gluten-free, Dairy-free

Grasshopper Pie, Raw, Vegan, Gluten-free, Dairy-free


  • The Crust Ingredients:
  • 1/2 cup raw pecans (other nuts will work like almonds or walnuts)
  • 1/2 cup dates (soaked in water for 2 hours will make them easier to work with, but not necessary)
  • 1/4 cup cocoa powder
  • 2-4 T coconut oil
  • The Filling Ingredients:
  • 1 ½ cups raw cashews, soaked in water for at least 2 hours (they will expand)
  • 1/3 cup tightly packed raw organic spinach,
  • juice of 2 lemons (4-5 T; can sub limes)
  • 2 t mint extract
  • 1/3 cup coconut oil
  • 1/3 cup honey (agave for vegan)
  • 1/8-1/4 cup water, optional if needed to get the blender moving


  1. Process the crust ingredients. The longer they process, the finer the crust, so it’s up to you. Add more coconut oil if the crust doesn’t stick together.
  2. Fill a pie plate or muffin liners with your crust, and press it down well. I use a bottom of a glass to smash the crust into the pie plate and my fingers to press it into the muffins liners.
  3. Put all filling ingredients except water in a high powered blender in the order listed, and blend until smooth and creamy. If the filling is too thick, add more water tablespoon by tablespoon to thin if desired.
  4. Pour filling mixture into the pie crust(s-if you are making mini “cheesecakes”).
  5. Smooth out the filling. I used a spatula.
  6. Freeze to solidify for several hours or overnight, take out of the freezer about 15 minutes before serving, and enjoy!
  7. Keep refrigerated 3-4 days or in the freezer for up to a month. The pie is best right out of the freezer.

Here are other cashew-based dairy-free desserts.

Raw Cashew-Based Desserts, D-F. G-F, V

Need a dairy-free Alfredo sauce recipe?

Healthified Raw Alfredo Sauce Lactose Free

Go here for the complete list of recipes.

Shared @ One Project at a Time, Talent Show Tuesday, Slightly Indulgent Tuesday, Fat Tuesday, Titus 2 Tuesdays, Metamorphosis MondayMade By You Monday, Homestead Barn HopSew Darn CraftySaturday Show & Tell, Weekend Wrap Up Party, Free-for-All Friday, Healthy Vegan Friday, Weekend Potluck, I’m Lovin’ It, Fight Back Friday, Wellness Weekend, Raw Foods ThursdayURS, The Party BunchPennywise Platter, Simple Lives Thursday, Allergy-Free Wednesday, Real Foods Wednesday, Welcome Home, Whole Foods Wednesday, Works for Me Wednesday, Frugal Days, Sustainable Ways, Healthy 2day Wednesday.

Featured @ Raw Foods Thursday and Healthy Vegan Friday.


    • says

      Hi Serena, Thanks for visiting! I have been enjoying this since Christmas since I can pull it out of the freezer when I want it. Blessings!!

  1. steph says

    Can you make the filling without cashews? I have a ton of organic spinach I need to use and this sounds great! Except I don’t have cashews. Thanks!

    • says

      Hi Steph, I don’t know about other nuts honestly. The only nut I can think of that MIGHT work is the pecan (and it’s not even really a nut). Anyway, you could give it a shot. If you are just looking to get rid of the spinach, you could throw it in a smoothie or make spinach pesto Hope this helps, and thanks for visiting!

  2. says

    I’m so excited to try this! Yum! Although, I’m a bit nervous about adding that much lemon juice. It seems like the lemon juice might overpower the mint flavor. I am also pondering between using peppermint essential oil and fresh spearmint instead of the mint extract. Which one do you suggest?

    • says

      Hi Holly, The lemon juice is to make it more cheesecake-like. If you are really worried about it, try subbing water for the lemon juice or for part of the juice. Taste the batter before pouring it and see what you think. I haven’t used peppermint essential oil in food. I have recently used fresh mint in some homemade df ice cream, and it gives it a fresh earthy feel. I would imagine I would get similar results in the grasshopper pie. I hope this helps!

  3. Joanna Nissley says

    do u have any suggestions on substitutes for the dates? thanks for the delicious-looking recipe!

    • says

      Thanks, Joanna! Figs and raisins work as a sub. I haven’t frozen those, though. I think figs would be a good start as the taste would be stronger with the raisins.

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