GrassHopper Pie

Mini-Grasshopper Pies

A silky white chocolate mint filling with a deep dark chocolate crust. Mildly sweet, free of dairy, flour, wheat, gluten and refined sugars.

Deep Dark Chocolate Crust
1 cup buckwheat groats
1 1/2 cups cacao nibs
1 cup dates, pitted
3 T coconut butter
1 T honey, optional
pinch sea salt

Process buckwheat, cacao nibs and sea salt together until fine. Add dates, coconut butter and honey and process until well incorporated. Press into a pie plate. Reserve some of the crust to top pie.


White Chocolate Mint Filling
1 cup almond milk
1/2 cup Irish Moss paste
3 avocados
1/2 cup honey plus 1/4 cup dates
1 tsp vanilla powder or flavor
1/2 tsp Spirulina
1/2 cup cacao butter, melted
1 1/2 tsp peppermint oil
pinch sea salt


Blend Irish moss paste with 1/2 cup of the almond milk until smooth and thick. Add remaining almond milk, peppermint oil, cacao butter, honey, avocados, dates, vanilla and Spirulina and blend until smooth. Pour into prepared crust. Place in refrigerator/freezer until set (about an hour). When set, top pie with a thin layer of whipped “cream”. Decorate with crust crumble or shredded chocolate.

Here's a great link about Irish Moss and how to make the paste: http://www.rawfullytempting.com/2010/08/irish-moss-paste.html