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.
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.
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!
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.
- 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
- 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.
- 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.
- 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.
- Pour filling mixture into the pie crust(s-if you are making mini “cheesecakes”).
- Smooth out the filling. I used a spatula.
- Freeze to solidify for several hours or overnight, take out of the freezer about 15 minutes before serving, and enjoy!
- 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.
Need a dairy-free Alfredo sauce recipe?
Go here for the complete list of recipes.
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Featured @ Raw Foods Thursday and Healthy Vegan Friday.