Posted on Aug. 3rd, 2024

Looking for a creamy, refreshing dessert that’s not only delicious but also vegan, gluten-free, grain-free, and refined sugar-free? This Raw Vegan Grasshopper Ice Cream Pie is the perfect treat to top off any St. Patrick’s Day meal! With its rich mint-chocolate flavor and smooth, ice-cream-like texture, it’s sure to be a crowd-pleaser. Even better, it requires no baking, making it a hassle-free option that’s easy to prepare. Packed with nutrient-dense ingredients like avocados, cashews, and coconut oil, this pie strikes the perfect balance between indulgent and wholesome.

Ingredients

Crust:

• 2 cups mixed raw nuts and seeds (e.g., almonds, brazil nuts, pumpkin seeds, sunflower seeds, coconut slivers, raisins, dried cherries)
• 4 medjool dates
• ¼ cup cacao powder
• 1–2 tbsp maple syrup
• 3 tbsp coconut oil, soft
• 1 tsp pure vanilla extract
• ½ tsp pure mint extract
• Dash of salt

Filling:

• 2 small ripe avocados
• A big handful of baby spinach
• ⅔ cup raw cashews, pre-soaked and strained*
• ¾ cup liquid sweetener (maple syrup works well)
• ½ cup coconut water (or any plant-based milk)
• ¼ cup coconut oil, soft or liquefied
• 2 tsp pure vanilla extract
• 2 tsp pure mint extract
• ½ tsp salt

Topping:

• A handful of cacao nibs (or chocolate chips/shavings)

Instructions

1. Prepare the Crust:
   In a food processor, combine the raw nuts, seeds, dates, cacao powder, maple syrup, coconut oil, vanilla extract, mint extract, and salt. Process the mixture until it forms a fine crumble. Press this mixture into a pie dish to form a thin crust, using your fingers to spread it evenly. Place the crust in the freezer while you work on the filling.
2. Make the Filling:
   Ensure all your filling ingredients are at room temperature to prevent the coconut oil from hardening prematurely. In a high-powered blender, blend the avocados, spinach, pre-soaked cashews, sweetener, coconut water, coconut oil, vanilla extract, mint extract, and salt. Blend until the mixture is smooth and creamy, using a tamper or stopping to scrape down the sides as needed.
3. Assemble the Pie:
   Pour the creamy filling into your prepared crust, smoothing out the top with a spatula. Sprinkle cacao nibs (or chocolate chips) over the top for a crunchy, chocolatey finish. Place the pie in the freezer for at least 4 hours to set.
4. Serve:
   To serve, remove the pie from the freezer and let it thaw for about 10-15 minutes before slicing. This will soften the pie enough for easy cutting while keeping its ice cream-like texture. Return any leftovers to the freezer immediately to maintain freshness.

Notes:

• *Pre-soaking the cashews is key to achieving a smooth, creamy filling. You can soak them overnight in cold water or use a quick soak method by covering them with boiling water for 15 minutes.
• For easier serving, use a non-stick tart pan with a removable bottom. However, any pie dish will work.
• Keep the pie frozen until just before serving to avoid browning from the avocado. Let it thaw for a few minutes to achieve the perfect texture.

Enjoy this cool, creamy, and minty dessert as a refreshing end to your meal! Perfect for St. Patrick’s Day, or any day you’re craving something sweet and indulgent.