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
Ingredients
Scale
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
- 1–2 avocados (6 oz of avocado flesh)
- 1 can coconut cream
- 2 tablespoons maple syrup (1.5 oz)
- 1/2 cup coconut butter (4 1/2oz)
- 5 drops of peppermint essential oil or 1–2 teaspoons peppermint extract
Instructions
Make crust
- Place pumpkin seeds into blender and grind into flour.
- Then place remaining crust ingredients into a food processor.
- Mix until combined.
- Press crust into 6 inch pan.
- Continue pressing crust into pan. Form a crust on the bottom and up on the sides of pan.
- Set aside.
Next, make filling.
- In a Vitamix blender or blender of choice, place all filling ingredients into blender.
- Blend until smooth and creamy.
- For peppermint flavor, adjust to personal preference.
- Pour filling into 6 inch cake pan.
- Set in freezer to set for a few hours or to firm to touch.
- Let sit out to thaw a little then slice and enjoy.
Nutrition
- Serving Size: 1 slice