Grasshopper Pie

Posted: July 30

Time: 45 minutes

Yield: 8 servings

recipe image

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!


• 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


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.

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