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
-
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.