Mini Grasshopper Pies

Name: Mini Grasshopper Pies
Ingredients: FOR THE CRUST:; 1-1/2 cup Whole Almonds; 1/4 cups Dark Cocoa Powder; 1/2 cups Pitted Dates; 1/8 teaspoons Fine Sea Salt; 1/4 cups Pure Maple Syrup; FOR THE FILLING:; 1/2 cups Raw Cashews; 1/4 cups Pure Maple Syrup; 1 container (6 Oz. Size) Coconut Dream Plain Non-dairy Yogurt; 1/4 cups Coconut Oil, Melted And Cooled; 1/2 cups Packed Fresh Mint Leaves; 2 teaspoons Matcha Powder; FOR THE PEPPERMINT TOPPING:; 1 can (about 13 Oz. Size) Coconut Cream, Chilled At Least 2 Hours; 2 teaspoons Pure Maple Syrup; 1/4 teaspoons Peppermint Extract; Chocolate Shavings For Garnish; Fresh Mint For Garnish

19 ingredients

8 steps

Ingredients

FOR THE CRUST:
1-1/2 cup Whole Almonds
1/4 cups Dark Cocoa Powder
1/2 cups Pitted Dates
1/8 teaspoons Fine Sea Salt
1/4 cups Pure Maple Syrup
FOR THE FILLING:
1/2 cups Raw Cashews
1/4 cups Pure Maple Syrup
1 container (6 Oz. Size) Coconut Dream Plain Non-dairy Yogurt
1/4 cups Coconut Oil, Melted And Cooled
1/2 cups Packed Fresh Mint Leaves
2 teaspoons Matcha Powder
FOR THE PEPPERMINT TOPPING:
1 can (about 13 Oz. Size) Coconut Cream, Chilled At Least 2 Hours
2 teaspoons Pure Maple Syrup
1/4 teaspoons Peppermint Extract
Chocolate Shavings For Garnish
Fresh Mint For Garnish

Directions

1

Start by pouring boiling hot water over the raw cashews (for the filling) and letting set for 1 hour to soften.
2

To make the crust, add almonds, cocoa powder, dates, and sea salt into the bowl of a food processor and process until almonds are finely ground. Add pure maple syrup and process again until mixture clumps together.
3

Divide mixture among several 4-ounce jars or whatever size mason jars you have. Try to pack the crust gently so it's easier to eat later once it's hardened a bit.
4

To make the filling, add drained soaked cashews into a kitchen blender, along with pure maple syrup, non-dairy yogurt, and melted coconut oil. Blend for 2-3 minutes until very smooth, scraping down the sides of the blender as needed.
5

Add fresh mint leaves and matcha powder to the blender and blend again until mint is broken down into very tiny pieces. Place a fine mesh strainer over a large mixing bowl and pour in the filling from the blender. Use a silicon spatula or spoon to press the mixture through the strainer spatula, removing any pieces of mint leaves.
6

Pour the filling into the jars over the crust. Place into the refrigerator and chill the jars until filling is firm and set, about 1 hour.
7

To make the whipped peppermint topping, remove hardened coconut cream from a refrigerated can of full fat coconut milk, scraping the top creamy part into a large bowl. Add pure maple syrup and peppermint extract and whip using a hand blender or stand mixer until the mixture holds soft peaks.
8

Once the mint filling for the grasshopper pies is firm, remove from the refrigerator. Top each with a dollop of the peppermint whipped cream and some fresh chocolate shavings and fresh mint.