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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.

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