Now finally I have made and tried Grasshopper Pie – a lightened-up, cruelty-free kind that has not disappointed my eager tastebuds. The tofu replicates the fluffy texture of the melted marshmallows and instead of liqueur I have used peppermint oil – although if I’d had some liqueur on hand, I probably would have used that instead. Not saying it’s 100% healthy because the base is still made with chocolate cream biscuits, but it should be lighter on your digestive system than the original stuff. Not to mention it is kinder for the planet and all its living creatures, too. Go eat some pie, you goodie-two-shoes-eco-hipster-tree-hugger.

Lightened-Up Grasshopper Pie [Vegan]

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Cooking Time



For the Base:
  • 9.75 ounces chocolate cream center cookies
  • 3-4 tbsp coconut oil, melted
  • 2 oz plain chocolate
For the Filling:
  • 1/2 cup almond milk
  • 17.5 ounces firm tofu
  • 1 tbsp psyillium husk (or chia seeds, but they will show as dark specks in your filling)
  • 1/2 tsp spirulina powder
  • 1 tbsp powdered stevia
  • 1/2-1 tsp peppermint extract or oil


For the Base: 
  1. Pulse the chocolate and biscuits to a fine powder in a food processor or high-speed blender.
  2. Then transfer to a bowl and add the coconut oil.
  3. Press this dough into a lined and greased springform cake tin, using your hands.
  4. Set aside in the fridge so the base can firm up.
For the Filling:
  1. Blend all the ingredients in a high-speed blender or food processor until smooth.
  2. Pour into the cake tin, over the chocolate base, and smooth over the top with a spatula or spoon.
  3. Leave to set in the fridge for a minimum of 2 hours, but preferably


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