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.
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!
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.
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)
Make the crust
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
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.
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.