This vegan grasshopper pie has a delicious brownie style crust topped with mint cream filling and vegan mint chocolate shavings.
Honestly I. Can’t. Even. This pie. Wow.
Everything about this vegan grasshopper pie, from how it looks to how it tastes, just blew me away.
I was actually mega impressed with myself for even coming up with this recipe in the first place. Well, it took a few misses.
I didn’t quite know what I was going for when I started, which sometimes happens. I love mint and I had it in mind to make a sort of minty ‘ice cream’ type topping paired with a brownie base.
However, my first attempts were not a success. Primarily because I thought I could do it without whipping the coconut cream first – and then freezing it to get that sort of ‘ice cream’ mint topping. Hmmm, just didn’t work.
So then I made it like this, whipped coconut cream, with added powdered sugar and mint flavoring and suddenly it was WOW.
The pie is still in my fridge as I write this and every time I open the fridge there is this gorgeous creamy mint aroma that is simply delicious!
How To Make Vegan Grasshopper Pie
Full instructions and measurements are in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos.
- The base is a simple mix of walnuts, medjool dates and cocoa powder, processed in the food processor until it forms a sticky dough. Press down into a pie dish and then place into the freezer to set.
- The filling is simply whipped coconut cream – take two cans of chilled coconut cream, scoop the cream section that has risen to the top off, leaving the watery section behind, and whip it with your electric mixer until it reaches a whipped cream consistency. Add powdered sugar, vanilla extract, peppermint extract and a little green food coloring and whip it again.
- Pour out the topping onto the top of the brownie base and smooth down. Refrigerate until set.
- Decorate with vegan mint chocolate shavings.
Green Food Coloring: We used ¼ teaspoon of green food coloring and got this gorgeous color.
However, for those of you who are opposed to using artificial food dyes you can probably also use a teaspoon of spirulina, or barley grass powder and get it green that way.
It won’t be this shade of green, but it will be green. Alternatively, just skip the green color altogether and have a white cream topping that is just as minty tasting. The green coloring adds nothing to the taste, so it can be easily omitted.
Don’t use fresh spinach or fresh mint to create the green color as the water content of those will make this pie too wet and will ruin your whipped cream texture.
Vegan Mint Chocolate: If you can get hold of some vegan mint chocolate then this is great to add shavings to the top. If you can’t then just use any vegan chocolate.
Storage: This pie must be kept in the fridge and served cold or the filling will become too soft. It will stay fresh in the fridge for up to a week.
More Mint Recipes
- Raw Mint Slice
- Vegan Thin Mint Cookies
- Mint Chocolate Chip Smoothie
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Chocolate Cupcakes with Mint Frosting
- Chocolate Mint Crunch Cups
Vegan Grasshopper Pie
For the Crust:
- 3 cups Raw Walnuts (300g)
- 1 cup Pitted Medjool Dates (175g) Packed
- ⅓ cup Cocoa Powder (28g) Unsweetened
For the Mint Cream Filling:
For the Topping:
- Vegan Mint Chocolate
- The night before you want to make this, place two cans of coconut cream into the coldest part of your refrigerator to chill overnight.
- To make the crust place the walnuts, dates and cocoa powder into the food processor and process until it starts to clump together into a sticky dough. When you start processing it will initially process into fine crumbs but won't be sticky. The longer you process, the more the nuts will release their oils and then it will start to stick together in clumps.
- Press this mixture down into a pie dish and then place into the freezer to set.
- Remove the cans of coconut cream from the fridge, being careful not to shake them at all. When you open the can you will see that the cream part has risen to the top. Scoop out only this cream section into a mixing bowl - leaving the water behind. Repeat with the second can.
- Add the hardened cream to the bowl of your stand mixer and whip it until it reaches a whipped cream consistency. If the cream won't whip properly and remains quite floppy in consistency, then add in the xantham gum and whip again.
- When the cream is whipped, add the powdered sugar, vanilla extract, peppermint extract and green food coloring and whip again to mix it all in.
- Scoop this out on top of the brownie pie crust. Place this into the refrigerator (not freezer) to set.
- When you're ready to serve, top with vegan mint chocolate shavings.
- If you don't want to use food coloring, you can omit it, the flavor will not be affected, only the color.
- If you can't find vegan mint chocolate, just use plain vegan dark chocolate.
- The prep time of this recipe does not include time spent setting in the fridge.