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

Ingredients

• 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

Instructions

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, 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.