Vegan Grasshopper Pie

Vegan Grasshopper Pie Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

Ingredients

For the Crust:

3 cups Raw Walnuts (300g)

1 cup Pitted Medjool Dates (175g) Packed

1/3 cup Cocoa Powder (28g) Unsweetened

For the Mint Cream Filling:

2 and 1/2 cups Canned Coconut Cream (600ml) hardened cream only from two 14-ounce cans, chilled overnight in the fridge

1/4 tsp Xantham Gum If needed

1 cup Powdered Sugar (120g)

1 tsp Vanilla Extract

1/4 tsp Peppermint Extract

1/4 tsp Green Food Coloring

For the Topping:

Vegan Mint Chocolate

Instructions

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

2To make the crust place 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. Repeat with the second can.

5Add the hardened cream to the bowl of your stand mixer and whip it until it reaches a whipped cream consistency. If the cream won't whip properly and remains quite floppy in consistency, then add in the xantham gum and whip again.

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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