Mint chocolate chip is my favourite flavour of ice cream, and this healthier dairy-free version takes it to a whole new level. This icy cool Grasshopper Pie is SO amazing! It has a crunchy Oreo crust and the sneaky addition of spinach gives the dessert it’s beautiful green colour while avocado adds healthy fat and richness.
Healthy Dairy Free Desserts
Making a delicious dessert recipe is one thing, but making a healthier one is something totally different. That’s what makes this recipe so special to me. The flavours are truly incredible (already kid tested and approved!) and the ingredient swaps are a nutritionist and mama’s dream. This recipe is dairy free and uses coconut milk, coconut cream, avocado and spinach as the main ingredients. It’s easy, and comes together in a pie crust and chills in the freezer.
Some other healthy dairy free refreshing desserts, include this Coconut Mango Nice Cream & Raspberry Blended Frozen Yogurt.
Avocado Desserts
The half of an avocado in this recipe helps bring healthy fats and richness. Avocados a great source of heart healthy monounsaturated fats. These fats may lower your risk for heart disease by lowering your total cholesterol along with your low-density lipoprotein cholesterol (LDL, also referred to as the ‘bad cholesterol’) while maintaining your high-density lipoprotein (HDL) cholesterol level. Plus they are ridiculously versatile. One of my favourite desserts highlighting avocado is this Avocado Lime Nice Cream.
If you love the flavour combinations here of mint and chocolate chip (my FAVOURITE!) then you also have to try this Mint Chocolate Chip Smoothie. This smoothie gets its nutrients from spinach, bananas, and avocado but funny enough, you can’t taste any of these in the smoothie!
Grasshopper Pie
Grasshopper Pie
If you love mint chocolate chip than this recipe is for you! This Grasshopper Pie is a healthier dairy-free dessert. Spinach gives the dessert it's beautiful green colour and avocado adds healthy fat and richness. You can use either peppermint leaves or extract for the mint flavour.
Ingredients
For the Crust
- 1 ½ cups Oreo cookie crumbs (or crushed chocolate wafers)
- ⅓ cup melted vegan butter (or coconut oil or butter)
For the Filling
- 400 ml can full-fat coconut milk
- 400 ml can coconut cream
- ½ ripe avocado
- ½ cup sugar
- ¼ cup peppermint leaves or ¼ teaspoon peppermint extract
- ½ cup fresh spinach leaves lightly packed
- 2/3 cup mini dark chocolate chips divided
- coconut whip for garnish (optional)
- shaved chocolate for garnish (optional)
Instructions
Make the crust
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Spray a 9” pie plate or dish with cooking spray. Mix the crumbs with the melted butter in a medium bowl and press into a 9” pie plate up the bottom and sides. Set aside.
Make the filling
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In a blender add the avocado, coconut milk, coconut cream, sugar, spinach and peppermint extract or fresh mint. Stir in half of the chocolate chips and process in an ice cream maker if you have one. Transfer the mixture into the prepared pie crust, spread evenly, and freeze until frozen through, 4 hours or overnight.
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Remove the pie from the freezer for approximately 20 minutes prior to serving (easier to cut). Top the pie with coconut whip if desired and melt the remaining chocolate chips and drizzle over the pie (or garnish with shaved chocolate) before serving.
Can’t wait to try this however you mention adding coconut milk or coconut cream to the filling step – do you mean coconut milk for the filling and coconut cream whipped as a topping? Or do you mean coconut cream or coconut milk in the ingredient list and not both?
Hi Mary sorry for the confusion we just didn’t add the whip as an optional topping please take a look now and let me know if it is more clear! Tori
In the ingredients you have a can of coconut cream, a can of coconut cream and then optional coconut whip, but then step one says add the milk or cream – are we adding 400 mls of coconut or 800?
Yes so sorry it calls for both – you add both it was a typo with the ‘or’!
Thanks Tori, that answers my question. Can’t wait to make it!
Awesome! Enjoy!
Looks delicious! Is there anything that can be substituted for avocado due to an avocado allergy?
Hi Ilona you can just skip it!
Hi Tori
Thank you for this wonderful recipe. We are looking forward to making it. We are also a little confused because in the ingredients you mention both coconut milk and cram but in the instruction for the filling you say milk OR cream. Could you please clarify?
Thank you.
Sorry Ann Marie yes you add both sorry it was a typo! Enjoy!
What if you don’t have an ice cream maker?
Hey Tionna! Just use a blender and then transfer into the pie dish then into the freezer! xx Tori
Hi Tori – I made this last night…can’t wait to try it! Quick question – where do I store it? Fridge or freezer?
Hey Christina! Store in the freezer! I hope you enjoyed! xx Tori
Individually I love all the ingredients in this pie, so I figured combined together they would make a tasty pie! My teenage daughter was skeptical, but this really does make a fantastic pie that tastes just like chocolate chip mint ice cream! My daughter loves it as well! It’s absolutely delicious and feels sneakily healthy too! I ended up blending some chocolate chips into the filling which reduced the bright green of the filling (next time I will just mix the chocolate chips in by hand). I will say that keeping the pie frozen means you have to set it out on the counter for approx 25 minutes before you can cut it. I gave the recipe 4 stars as a cookie crust ends up being too hard when frozen – I’d prefer to be able to keep the pie in the fridge instead of the freezer.
Thanks for the feedback Melanie, that’s helpful to include that you should take it out of the freezer before cutting it.