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.
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.
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.