Grasshopper Pie with Chocolate "Oreo" Crust (Paleo, Keto, GF)
Grasshopper Pie is a creamy peppermint pie that's no-bake and dairy-free! With a grain-free Oreo-like crust and fresh whipped topping, you'll love this Paleo, Keto, Vegan and Gluten-free treat — the real food version of an old favorite.
1cupcoconut cream(This is the solid cream in the top half of a full-fat coconut milk can. One can doesn't have quite enough for 1 cup, so you'll probably need 2 cans. Use the leftover watery milk in smoothies, curries, soups etc.)
1/2cupcoconut butter, freshly made and soft OR soften it (set the jar in hot water and then stir until it mostly liquifies)
1/4cupmaple syrupor honey for Paleo; OR for Keto: liquid allulose or other preferred liquid low carb sweetener
1/4cupcocoa buttermelted (do not let any water touch it)
1/8 to 1/4cupcollagen peptidesoptional (omit for Vegan)
1/4teaspoonspirulina(see sourcing and discount code below in Recipe notes)
Instructions
Chocolate "Oreo" Pie Crust (Reserve ¼ cup of the loose crust, if you wish, to garnish the finished pie.)
After making the pie crust (recipe here), refrigerate it until your filling is ready.
Filling
Place the following ingredients into high powered blender: coconut cream, coconut butter, sweetener, optional collagen and peppermint extract.
Blend till smooth and creamy. With motor running, add melted cocoa butter, pouring through the door in the lid. Finally add spirulina until mixed in. (Color will intensify as it sits.)
Pour into prepared pie crust. Set in freezer for 1 hour; then transfer to fridge for 2 to 3 hours, until set through to the middle.
Garnish with optional Paleo Meringue, whipped cream and Pie Crust crumbs. (Store any leftover pie in the fridge, covered.)
Notes
For 10% off spirulina and collagen, enter code BEAUTIFUL10 at checkout: