Samantha Nicole 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 crust
Directions
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.
