This delicious raw grasshopper pie has been a keeper of a recipe for me over the years. I just love the combination of a creamy minty ice cream filling combined with a brownie-like chocolate crust so much, and also the fact this pie comes together very easily and is filled with all kinds of surprising sneaky and unexpectedly wholesome things. When you can make dessert made with spinach and avocado tastes this good, you know you’re winning! :)
One of my favorite parts about this pie is its gorgeous natural coloring — the result of a combination of spinach and avocado. It comes out such a rich, cheery, and gorgeous green every time and I can’t. It’s hard to believe you can get such a gorgeous color without the use of those neon jello pudding mixes you can get at the store. Nature and its colors always positively amaze me.
I initially got inspired to make this recipe based on a reader request. A blog reader named Danielle was looking for a version of a classic favorite treat her mom used to make. I thought it sounded interesting, but of course had to put my own spin on it. The result became one of my favorite treats from this blog.
Over the last few years, since sharing this recipe originally, I’ve heard it variously described as “a slice of heaven”, “tastes just like something I’ve had from Baskin-Robbins”, “the best thing you’ve ever made”, “I want this for my birthday!” — all this coming largely from people who aren’t even into vegan, gluten-free, grain-free, or refined sugar-free things… I don’t usually talk up my own desserts like this, but in this case, given the level of excitement about it I thought I’d pass it on in case you’re sitting on the fence trying to decide if this is worth making… I think you know what needs doing ;)
One quick note before you dive in is just to make sure you check the recipe notes for tips of how to best handle this pie and how to get the best results out of this recipe. Otherwise, enjoy it! :)
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Raw Grasshopper Ice Cream Pie
Prep Time: 20 minutes- Total Time: 20 minutes
Yield: 7" pie
Category: Ice Cream
Method: Raw
Cuisine: Dessert
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Pin RecipeDescription
A creamy, minty ice cream pie that’s irresistible and dairy free. No baking required. This recipe is raw, vegan, gluten-free, grain-free, and refined sugar-free.
Ingredients
Crust:
- 2 cups mixed raw nuts and seeds of your choice (I used a mix of almonds, brazil nuts, pumpkin seeds, sunflower seeds, and a smaller amount of coconut slivers, raisins, and dried cherries)
- 4 medjool dates
- ¼ cup cacao powder
- 1–2 tbsp liquid sweetener of your choice (I used maple syrup)
- 3 tbsp coconut oil, soft
- 1 tsp pure vanilla extract
- ½ tsp pure mint extract
- dash of salt
Filling: (make sure everything is at room temp for this part!)
- 2 small ripe avocados
- a big handful of baby spinach
- ⅔ cup raw cashews, pre-soaked and strained*
- ¾ cup liquid sweetener of your choice (I used maple syrup)
- ½ cup coconut water (or a mylk of your choice)
- ¼ cup coconut oil, soft or liquified (but not hot)
- 2 tsp pure vanilla extract
- 2 tsp pure mint extract
- 1/2 tsp salt
Topping:
- a handful of cacao nibs (chocolate chips or shavings would work well too)
Instructions
- Place all crust ingredients in a food processor and process into a fine crumble. Scoop out this mixture into a 7″ pie / tart pan (preferably with a removable bottom) and press it down with your fingers to form a thin pie crust. Place in the freezer while working on the next part.
- Make sure all your filling ingredients are at room temperature to prevent coconut oil from hardening up prematurely. Place all filling ingredients into a good blender {I used my Vitamix for this}, and process until the mixture is smooth and thoroughly blended {use your tamper, or stop and scrape down the sides with a spatula as needed}.
- Transfer this mixture into prepared tart crust. Smooth out the top to your liking. Sprinkle with cacao nibs and place back in the freezer to set for at least 4 hours. See notes for serving options. Enjoy!
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Other notes: I used a non-stick tart pan with a removable bottom for easier handling and prettier serving. But any type of dish of a similar size will work.
– Because of the presence of avocado in this pie, you’ll have to keep it frozen until serving time, as otherwise it will brown up and you’ll be starting to pick up on a subtle avocado flavor, which you obviously don’t want. Seeing as it’s an ice cream pie, keeping it frozen just makes sense :) but I wanted to put it up here in case anyone feels like refrigerating — I experimented with it and found it doesn’t work.
I recommend thawing the frozen ice cream pie for about 10-15 minutes prior to serving, and placing any leftovers back in the freezer when done.
Double ingredients for a larger pie.
Happy {un}baking!
Audrey
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Disclaimer: this post contains an affiliate link to the high powered blender used.
Hello. Whats the size of baking dish?
Hi Maria, I use a 7″ pie/tart pan with a removable bottom for this recipe.
This is DELISH!!!! How do you get the coconut oil from not separating from the crust – it was room temp but the Vitamix heated it while mixing !
Hi Bridgette. I’m glad you enjoyed this recipe :)
The coconut oil should get blended into the mixture and then it will firm up and stay put in the crust once you freeze it.
This is stunning…the flavours are lovely and it’s so pretty. Just so delicious and easy to make. Another amazing recipe…thank you!
★★★★★
Thanks so much, Farina! Enjoy it :)
The note beside the cashews says, “presoaked and strained.” I have a friend who soaks all raw nuts in salt water, then dries overnight on a dish towel spread on a cookie sheet. Is that what this refers to? If so, hot water? Cold water? Salt – how much? How long? Can’t wait to try this yummy sounding recipe!
Hi Thea,
I’ve been adding a soaking explanation to all recipes over the last year, but haven’t had time to re-visit the older ones (will update this one shortly — thanks for pointing it out!). So here’s the nut-soaking breakdown:
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge)(you can add a little bit of salt if you like). Then strain and discard the water.
For an alternative quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
thank you so much for sharing this recipe. I’m a huge fan of your work! I’m a ‘recovering’ pro pastry chef turned vegan and also have Reynauds. Have you tired this using fresh mint in place of the extract?
Hi Jenna,
Gosh, I wrote this so long ago and was just re-reading the story again. Yep, baking cold things and Raynauds don’t always get along ?.
I haven’t tried it with fresh mint, no. I usually have the extract on hand and so find it easy to work with for a more even flavor. I’ve tried something similar though in summer with fresh mint. It worked fine, but you have to really blend it in well.
Hi, thank you for the recipe, may you please clarify at what temperature the cake should be preserved?
Hi Nijole,
It should be kept frozen until serving, and then freeze any leftovers as well. There are some notes on that at the end of the recipe if you wanted more info. Enjoy it!
This is a great recipe! I’d love it if you would share it on my latest corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-feb-28-2015/
Thanks Jillian — I’d be happy to share :)
Awesome! I used to love grasshopper pie as a child – it was a marshmallow and creme de menthe goo on top. I totally feel the need to try your version now. Thanks for sharing!
Yeah, the marshmallow and creme de menthe are quite iconic, aren’t they? :) Well, this is a healthified version, and I’m pleased to say I’ll take this any day over the other kind — it’s *that* good! ;)
I’ve always been intrigued by grasshopper pies but never tried one. Your version Audrey looks brilliant, I’ll be pinning this for sure. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
Thanks so much, Laura! Grasshopper pie is so good. I hope you get to try it out some time. I’m sure you’ll love it! ♥
Yum! This looks simply amazing! Really like the new name for you website too :)
Thanks for stopping by & thank you, Heather! :)
Stopping by from Gluten Free Wednesday. Yum! This looks so good – bookmarking this for sure. Love the avocado, spinach and cashew combo. Creamy goodness! So glad you were able to still eat part of your creation. Ten second rule, right? Thanks for sharing this tasty looking recipe!
Thanks for stopping by, Angela! And yes, I was very happy it was totally salvageable too ;)
Yum,yum, yum! And. Dry clever crust idea and sooo beautiful!!!
Thanks a lot, Rachel! :) The crust was quite good — made for a super chocolate + mint combo :)
I want to try this so badly. I’m sure it’s wonderful, but how fun it would be to tell my kids what they were eating after they gobbled up their piece!
I’d love to see their faces too, Kristen — best part! :) That’s sort of how it went when I served it to my friends. They’re used to me putting funny ingredients in things all the time, but I “one-upped” myself on this one ;)
This looks amazing! I love anything with mint! Thanks for sharing – I’m adding it to my list of recipes to try!
★★★★★
Thanks Lauren! I’m a huge mint & chocolate fan too :)
I was quite serious about wanting it for my birthday FYI! haha :)
★★★★★
As you wish, my lady ;)
Super decadent! I have always loved the mint chocolate combo! I used to love the Andes mints and peppermint patties as a little girl! Chocolate plus that refreshing taste of mint is just so pleasing to the palate!
I know, I absolutely love it too. Peppermint patties are always a favorite here — I’m actually surprised I haven’t put up the recipe yet, thanks for the reminder :). Andes mints, After 8s, and I think you forgot an essential — nanaimo bars! I was close to putting up a recipe in the summer but just wanted to tweak it a little more and never got back to it. I think this is definitely an invitation for more mint + chocolate goodies ;)
This sounds delicious and surprisingly healthy! I can see myself making this in the near future. Thank you for sharing!
You’re welcome, Sunny! I hope you get to try it out — it’s quite a treat :)
I use that same ingredient to make my mint chocolate chip ice cream! Your Grasshopper Pie looks awesome, Audrey! :-)
Shirley
Thanks Shirley! I know avocado isn’t that original, but you really add spinach to your ice cream too? :) And here I thought I was being clever ;) Great minds think alike, I guess :)
Well, I bet your mint chocolate chip ice cream in a chocolate shell would make a pretty good grasshopper pie then ;)