Vegan Grasshopper Pie

Vegan Grasshopper Pie Recipe

By Loving It Vegan

🔪Prep Time: 15 mins


3 cups (300g) Raw Walnuts

1 cup (175g) Pitted Medjool Dates (tightly packed)

1/3 cup (28g) Cocoa Powder (Unsweetened)

2 14oz (400ml) Cans Coconut Cream (chilled overnight in the fridge)

1 cup (120g) Powdered Sugar

1 tsp Vanilla Extract

1/4 tsp Peppermint Extract

1/4 tsp Green Food Coloring*

Vegan Mint Chocolate*


1The night before you want to make this, place the cans of coconut cream into the coldest part of your refrigerator to chill overnight.

2Place the walnuts, dates and cocoa powder into the food processor and process until it starts to clump together into a sticky dough. When you start processing it will initially process into fine crumbs but won’t be sticky. The longer you process, the more the nuts will release their oils and then it will start to stick together in clumps.

3Press this mixture down into a pie dish and then place into the freezer to set.

4Remove the cans of coconut cream from the fridge, being careful not to shake them at all. When you open the can you will see that the cream part has risen to the top. Scoop out only this cream section into a mixing bowl – leaving the water behind. You can throw this out or use it in a smoothie. Repeat with the second can.

5Whip the cream with an electric mixer until it reaches whipped cream consistency. For a full step by step tutorial and video, click here: How To Make Vegan Whipped Cream

6When the cream is whipped, add the powdered sugar, vanilla extract, peppermint extract and green food coloring and whip again to mix it all in.

7Scoop this out on top of the brownie pie crust. Place this into the refrigerator (not freezer) to set.

8When you’re ready to serve, top with vegan mint chocolate shavings.

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