Grasshopper Pie {Vegan & Paleo}
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Grasshopper Pie {Vegan & Paleo}

Mint & chocolate in a delicious all natural PIE! Chewy brownie crust filled with soft pillowy (dairy-free!) mint cream!
Prep Time15 mins
Total Time2 hrs 15 mins
Servings: 10 slices


Brownie Crust

Mint Cream Filling 


To make the crust:

  • Pulse together all ingredients in a food processor until a sticky dough forms, adding a splash of water at the end to help blend if needed.
  • Press crust evenly into a pie plate (lined with parchment for easier removal).

To make the filling:

  • {Use cashews that have been soaked overnight in a bowl of water or soaked in hot water for 2 hours. Drain rinse and shake dry} Blend cashews and spinach in a food processor until completely broken down.
  • Scrape down sides and add remaining ingredients and blend again.
  • Taste and adjust for sweetness and minty-ness.¬†
  • Pour over crust, spread smooth with a spatula. Cover and freeze until set (about 2 hours).
  • Garnish with chocolate shavings or cacao nibs (optional). Enjoy!!


Disclosure: Pretty Pies is a member of the Amazon Associates program and uses affiliate links. A small commission is earned on purchases made through affiliate links at no additional cost to you. 
Featured Products:
Raw Cashews
Viva Naturals Raw Cacao
Nutiva Organic Virgin Coconut Oil
Mexican Vanilla Extract
McCormick Pure Mint Extract (fresh mint leaves too! Start with a few and adjust to taste)
Himalayan Pink Salt
To store: Keep refrigerated for one week or frozen for one month. Keep tightly wrapped.
Sweetener Swap: To make this recipe low carb, replace the maple syrup with 1/2 cup coconut milk + a pinch of pure stevia or monk fruit powder, to taste. For the crust, replace the dates with 1/4 cup more nuts, 3-4 Tbs coconut oil + a pinch of pure stevia or monk fruit.