The classic dessert grasshopper pies have gotten a makeover! These little mint chocolate pies are bite-sized, making them perfect for a light dessert. They're no-bake, so they're also a great project for kids! Store these in the freezer and have them ready for warmer days when you're craving a unique, chilly dessert.

Mini No-Bake Grasshopper Pies [Vegan]





For the Mint Layer:

  • 1 avocado
  • 1/4 cup coconut nectar
  • 2 tablespoon unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 1/2 cups shredded unsweetened coconut
  • 3 drops organic peppermint essential oil

For the Chocolate Shell Layer:

  • 1/4 cup coconut oil, melted
  • 2 tablespoon coconut nectar
  • 1/4 cups raw cacao powder
  • 1 teaspoon vanilla extract
  • A dash of salt


  1. Blend the mint layer together in a food processor or blender. Spoon into mini muffin cups, smooth the tops out evenly and place in freezer to chill.
  2. Whisk the chocolate layer together. Spoon the mixture the over chilled mint layer, return to the freezer, and allow to cool until solid. Store in the freezer.

Nutritional Information

Calories 148.2 Total Fat 13.7 g Saturated Fat 10.7 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 1.5 g Cholesterol 0.0 mg Sodium 20.9 mg Potassium 77.2 mg Total Carbohydrate 8.8 g Dietary Fiber 2.2 g Sugars 5.6 g Protein 1.0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.