No bake grasshopper cheesecake pie

by purelytwins

No bake grasshopper pie. Creamy and refreshing minty cheesecake. Fantastic flavors that come together in one incredible raw dessert! A healthy summer dessert made from real foods.

No bake coconut cream avocado chocolate mint avocado cheesecake recipe. Raw. Paleo.

We are super excited to be sharing this no bake dessert with you. We love making raw desserts! We love how simple and satisfying they are.

We’ve always wanted to make ourselves another grasshopper pie (we’ve been meaning to do an updated one from the first time we made it). We adore the look of grasshopper pies but don’t like using food dyes.  And this time around we wanted to make it slightly different.

We are so grateful for being able to get in the kitchen and do some recipe testing. We get so excited when we come up with an idea to share with you that’s super easy to make and good for you too! Happy dance. 

Gluten-free, grain-free, egg-free, dairy-free creamy grasshopper cheesecake pie recipe

Share this treat with your grasshopper pie loving friends!

Mint and chocolate combine beautifully in this rich and creamy grasshopper cheesecake pie.

no-bake-dairy-free-paleo-grasshopper-cheesecake-pie

No bake grasshopper cheesecake pie. Paleo. Vegan. Raw. Gluten-fre.

Now this just might be our favorite way to enjoy our love of mint and chocolate together.

Even though we didn’t make the traditional grasshopper pie with the creme de menthe liqueur this pie is still divine.  A grasshopper cheesecake pie that’s so dreamy, scrumptious, delicious, minty and chocolately.

Mint chocolate grasshopper cheesecake pie. Paleo. Raw vegan.

If you’re a fan of grasshopper pie but looking for something a little healthier this dessert recipe is for you.

We hope you enjoy it as much as we did.

Raw vegan paleo chocolate mint grasshopper cheesecake recipe. Full of healthy fats. No baking required. Perfect summer dessert. | purelytwins.com

This grasshopper pie is gluten-free, grain-free, raw, vegan, paleo, refined sugar-free and no food dyes here either.

Yep, no food dyes. We used avocado to be our “green”. Plus it is super good-for-you too!  And no one has to know that it’s non-dairy.

We were in heaven when eating this pie. It was absolutely AMAZING!

Make your own coconut butter here.

Print

grasshopper cheesecake pie

Rich, creamy, refreshing non-dairy mint cheesecake. Green food dye free grasshopper pie that is a crowd pleaser. Everyone will be loving this simple and healthy no bake dessert. Made from avocados giving it a soft green color. Packed with healthy fats to keep you full and satisfied.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: makes one 6 inch cake (6-8 slices) 1x
Scale

Ingredients

Crust

  • 1/2  cup of pumpkin seed flour (pumpkins grinded into flour) (2.5 oz)
  • 1/2 cups coconut flakes (1.5 oz)
  • 1/3 cup walnut flour (walnuts grinded into flour) (1.5 oz)
  •  2/3 cups raw cacao powder (2 oz)
  • 1/4 cup maple syrup (3 oz)

Filling

  • 12 avocados (6 oz of avocado flesh)
  • 1 can coconut cream (5.4 oz from Native Forest)
  • 2 tablespoons maple syrup (1.5 oz)
  • 1/2 cup coconut butter (4 1/2oz)
  • 5 drops of peppermint essential oil or 12 teaspoons peppermint extract

Instructions

Make crust

  1. Place pumpkin seeds into blender and grind into flour.
  2. Then place remaining crust ingredients into a food processor.
  3. Mix until combined.
  4. Press crust into 6 inch pan.
  5. Continue pressing crust into pan. Form a crust on the bottom and up on the sides of pan.
  6. Set aside.

Next, make filling.

  1. In a Vitamix blender or blender of choice, place all filling ingredients into blender.
  2. Blend until smooth and creamy.
  3. For peppermint flavor, adjust to personal preference.
  4. Pour filling into 6 inch cake pan.
  5. Set in freezer to set for a few hours or to firm to touch.
  6. Let sit out to thaw a little then slice and enjoy.

Nutrition

  • Serving Size: 1 slice

You could add in 1/4 tsp of spirulina for more green color.

Since we use avocado in this pie, it will brown up some. We recommend eating within 2-3 days or freezing for longer shelf life. If freezing it, let it come to room temperature some before taking a bite.

We can’t wait for you to give it a taste.

This pie is:

Minty and a little chocolately.

Creamy.

Refreshing.

A little sweet.

Beautiful.

Oh so heavenly!

We hope you enjoy! Let us know if you give it a try. Make sure to tag #purelytwins on Instagram or leave a comment. We love seeing your creations!

Are you a grasshopper pie fan? 

xo

L&M

More fun sweet treats for you to browse:

no bake cinnamon toast crunch marshmallow bars

no bake chocolate peanut butter fudge pie 

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20 comments

Misty August 5, 2015 - 11:09 am

Can you use stevia instead of maple syrup in the grasshopper cheesecake pie? I don’t want to use sugars of any kind. If you can use stevia, how much would you have to use?

Reply
purelytwins August 5, 2015 - 1:58 pm

well you will have to replace the liquid of the maple syrup from something? so you can try using more coconut milk and add in stevia to taste.

Reply
Misty August 6, 2015 - 11:50 am

Thank you! See, I didn’t know about replacing it with coconut milk.

Speaking about coconut… Do you buy the coconut cream or do you make it from coconut milk? Why is it important to use it in cream form if it’s going into a blender? Can’t you just use the coconut milk?

Thanks! 😉

Reply
purelytwins August 6, 2015 - 8:18 pm

Great question – we buy regular canned coconut milk and to get the coconut cream part we just refrigerate it so the cream part gets solid. The reason we use the coconut cream instead of all the coconut milk is mainly due to the texture. We want it to be thick and creamy and using just the cream part of coconut does a better job.

Reply
Misty August 7, 2015 - 5:44 am

Ah, OK. So it’s about texture. Makes sense. Thanks! 😉

purelytwins August 7, 2015 - 10:51 am

Yes 😉

Aubrey August 5, 2015 - 1:19 pm

YUM! This looks great ) <3

Reply
purelytwins August 5, 2015 - 1:57 pm

thanks Aubrey 🙂

Reply
Cassie August 5, 2015 - 9:16 pm

Those slices look so good–I could eat them all! 😀 great recipe as always!

Reply
purelytwins August 5, 2015 - 9:45 pm

thanks Cassie, we are obsessed with this dessert 🙂

Reply
Laura @ Sprint 2 the Table August 6, 2015 - 2:20 pm

My mom used to make something like this (much less healthy :)) growing up. I love it!!! Tiger nut four is the best. I’m so excited we can get it easier int he States now.

Reply
purelytwins August 6, 2015 - 8:20 pm

I know right, it’s the best 🙂

Reply
GiGi Eats August 17, 2015 - 1:18 am

Why I haven’t been by in awhile is beyond me, but I apologize for being MIA!! Your deliciousness doesn’t come up in my feed anymore on FB – FAIL!! But this recipe DOES NOT!

Reply
purelytwins August 17, 2015 - 9:16 am

No worries girl

Reply
Misty May 21, 2016 - 11:19 am

I finally got my hands on a blender. YAY!! =D It’s not a Vitamix, but I hope it’ll do until I save for one *sighs* This is one of the first recipes I want to try. It doesn’t have speeds, though. It has different programs depending on what you want to do with it.

The problem I have is that some of the ingredients are difficult to find in Spain -and I live in Madrid, where you’re supposed to have a bigger supply of everything since it’s the capital-, or if I find them, they are not reasonably-priced because they are ‘health’ foods and let’s face it, price-wise it’s not the same thing getting your groceries at Walmart than at Whole Foods, not that I have either a Walmart or a Whole Foods here, though.

Sometimes even the stuff I get at health food shops is not good enough and I just choose to get it online anyway. I only use SweetLeaf stevia and it is not carried in Spain. The stevia I used to purchase here at a health food shop -not at a supermarket- was not pure stevia and is even more expensive than SweetLeaf bought from iHerb.

I guess I’ll have to do an extensive research on prices if I am going to purchase these ingredients regularly. I wonder if I can at least find reasonably-priced tiger nut flour, since Valencian horchata -a drink made from tiger nuts- is very popular in Spain during the summer months. Valencia is a region at the East coast of Spain which is really famous for its paella but also for its tiger nuts or, as we call them, ‘chufas’ =)

I have some ingredient questions:

1) I have shredded coconut, not flaked coconut. It won’t make a difference, will it? It’s the same thing cut differently.

2) Which peppermint essential oil / extract do you use? I want to get an essential oil from iHerb -they don’t have the extract- but I’m not sure the ones they have are for human consumption. Most people use them for aromatherapy and to keep mice away XD However, I think I read a review of Now Foods peppermint essential oil from someone who put a few drops of it in water or something like that.

Reply
purelytwins May 22, 2016 - 2:24 pm

Sorry to hear you have trouble finding ingredients in your area. The coconut you have should be fine. We use peppermint essential oil from DoTerra. There are other food save brands out there just have to read the labels.

Reply
Misty May 23, 2016 - 1:48 pm

Thanks, Lori & Michelle! I finally got the almond flour online from iHerb, but they don’t sell tiger nut flour and I can’t find it here either. Maybe I can get tiger nuts and try to make flour with them using the blender. I don’t know about home-making almond flour, though. Don’t almonds turn into butter if you blend them?

They had a peppermint essential oil from a brand called Now Foods at iHerb, but I think it’s just for aromatherapy uses. I asked Now Foods if it is suitable for human consumption but they haven’t replied yet, so I just got the essential oil from the DoTerra website. It was expensive with the taxes but I hope it’s worth it!

I have to wait to try this recipe. iHerb orders take at least 2 weeks to be delivered to Spain.

Reply
purelytwins May 25, 2016 - 1:45 am

If you don’t blend the almonds for too long it should turn into flour-like. Blending for a long time will create butter.

Reply
Misty May 25, 2016 - 8:17 pm

Oh, I thought maybe they needed to go through a process to remove the oil or something like that. Good to know that all you need is a blender.

I tried making sunflower seed butter with a blender that was handed down to me and it took forever! It doesn’t grind very well. I found whole seeds that were intact.

I’m definitely getting the Vitamix S30. I contacted the only Vitamix distributor in Spain and they’re going to have this model in June or July, so YAY!! =D I’m getting it as soon as it comes out. Can’t wait!

purelytwins May 26, 2016 - 12:58 am

Awesome!!! We love the S30!!! You will to 🙂

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