Raw Grasshopper Ice Cream Pie {Nut-Free Option}

Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo, Refined Sugar-free}

I’m so excited to share this healthy and delicious raw grasshopper ice cream pie recipe with you, and for so many reasons: it made me laugh, it made me cry, but ultimately it made me oh, so happy when it turned out well on all accounts  :)

Let’s start with the oh, so happy part: this grasshopper pie is the king of grasshopper pies in my books. For starters, it’s grain-free, raw, vegan, paleo, refined sugar-free, made without eggs, dairy, oh and no food dyes here either {aren’t you dying to know what gives it the gorgeous color? Hint: it’s more than one thing ;) }. And yet, with all this “freedom,” and with some unexpected super good-for-you ingredients snuck in there for good measure, it was absolutely AMAZING!

Here are just a few things my {lucky to have been over for it} friends had to say about it: “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!”

Does that convince you enough?

Let me tell you some more about it: it’s chocolatey, it’s minty, it’s super refreshing, it’s creamy, it’s ice-cream-y, it’s beautiful, it’s _____ {you tell me the rest when you make it!}.

Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo, Refined Sugar-free}

So what inspired me to make it? A raw grasshopper ice cream pie is probably not something that would have been at the top of my priorities list, but back in January, a blog reader by the name Danielle shared this:

My absolute favorite sweet treat as a child was my mother’s grasshopper ice cream pie. She would make it every year for my birthday. I have been trying to recreate it in a grain free vegan recipes. I have come very close, but I have not met my mother’s perfection.

Well, that got my curiosity peaked! And after thinking about it some more, I just had to make it. Obviously, I never expected it to compete with Danielle’s mother’s pie — mainly because I have  no idea what that pie was made of, but also {of course!} because nobody can ever beat a mother’s perfected recipe ;) . But I am very grateful to Danielle for the suggestion because I now have this delicious recipe to share with you all!

Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo, Refined Sugar-free}

Oh, and the “laughing/crying” part? Crying is an exaggeration here — subtle momentary shock would be a better way to describe it. Well, let me just say share that handling cold things when you have Raynaud’s can be a little tricky. Whenever I make one of my famous freezer treats, I have to be incredibly careful {and take lots of hand warming by the fireplace breaks} because Raynaud’s + cold = icicle devoid of feeling fingers! {Let’s not even talk about their color — ever wonder why you never see me do one of those pretty hold it in your fingers photos of petite ice cream sandwiches? Well, now you know. Until rainbow-colored fingers are in style, I’ll keep mine out of the shot, thank you ;) }. So back to this pie, mid way through taking photos of this treat for you it… um… hopped away! I was only trying to nudge it a tiny touch when it went flying off the edge of the table… Luckily not onto the floor and in a way that left it perfectly edible, but there was definitely a stunned gasp in the air and then a lot of laughing! You can see what it looked like on my instagram if you’re curious. Well, that brought the photo shoot to and end. Luckily I was able to snap some acceptable photos beforehand so you can at least see what it will look like when you make it :) .

{Oh, and yes, I am aware that it’s time for – day desserts right now, and that this is more of a St. Patrick’s / Spring-ish treat, but it was so good I couldn’t wait any longer to share it with you. Plus, it’s always good to plan ahead, right? ;) }

{Please make sure you read the notes on caring for this pie once made!}

And for the nut-free crowd: use mulberries in place of nuts in the crust & and flesh from young thai coconut in the filling in place of cashews — problem solved ;)

Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo, Refined Sugar-free}

Raw Grasshopper Ice Cream Pie

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 7" mini pie



  • 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 {I’m serious! :) }
  • 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 {don’t skip!}


  • a handful of cacao nibs {chocolate chips or shavings would work well too}


  1. Place all crust ingredients in a food processor and process into a fine crumble. Scoop out this mixture into your pie dish and press it down with your fingers to form a thin pie crust. Place in the freezer while working on the next part.
  2. 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}.
  3. 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!


*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!



Disclaimer: this post contains an affiliate link to the high powered blender used.

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