This pie is a real crowd-pleaser, perfect for a cooling treat on a warm spring day or a special occasion with family and friends. I promise if you bring this baby out, mouths will drop! Shhh, no one has to know that it's non-dairy.

Raw Chocolate Mint Grasshopper Pie [Vegan, Gluten-Free]





Perfect Raw Vegan Crust:
  • 1/2 cup of walnuts
  • 1/2 cup of pecans
  • 1 cup of dates (soaked for 5 minutes in warm water **reserve the water to use as sweetener)
  • 1 tsp of cinnamon
  • 1 pinch of salt
  • 2 cups of cashews, soaked 4-8 hours (the longer, the easier to work with)
  • 1 small handful of fresh mint leaves (if you can get your hands on the fresh stuff, try a few drops of extract)
  • 1/4 cup + 2 tbsp of agave
  • 1/4 cup of water
  • 2 tbsp of coconut oil
  • 1/4 tsp of spirulina (makes that gorgeous green color!)


For the pie crust:
  1. Add the walnuts & pecans to your food processor & pulse until they are broken down. Then add your soaked, pitted dates and 1 tbsp of the date soaking water, cinnamon & salt. Pulse to combine until it sticks together.
  2. I like to line the bottom of whatever I’m using (bowls or cake pan) with parchment paper, then I just spoon it in and put it in the fridge to set while I make the filling.
For the filling:
  1. Prepare your crust and press it into the bottom of a lightly coconut oiled 6-inch spring form pan (I’m sure a regular pie plate works too – or an 8-inch glass dish – whatever you have on hand). Place in the freezer to harden.
  2. Drain your cashews and add them to a high powered blender along with all of the other ingredients. Remove your prepared crust from the freezer & pour the filling on top and smooth it out. Place in the freezer and allow to set for at least 4 hours. Ideally, you would make this the night before and have it set over night (or first thing in the morning and have it set during the day).
  3. Once it’s set, you can remove and enjoy as is, or dress it up a bit. Try coconut flakes, chopped fresh mint, etc. I made a ganache out of equal parts coconut oil and cacao powder with a bit of agave. I placed a cookie cutter in the center and pressed it in gently and poured the ganache in ensuring it smoothed out into the entire cookie cutter. I placed this in the freezer for about 30 minutes. I took out the cake and garnished with cacao nibs.