This vegan grasshopper pie has a delicious brownie style crust topped with mint cream filling and vegan mint chocolate shavings.
Honestly I. Can’t. Even. This pie. Wow.
Everything about this vegan grasshopper pie, from how it looks to how it tastes, just blew me away.
I was actually mega impressed with myself for even coming up with this recipe in the first place. Well, it took a few misses.
I didn’t quite know what I was going for when I started, which sometimes happens. I love mint and I had it in mind to make a sort of minty ‘ice cream’ type topping paired with a brownie base.
However, my first attempts were not a success. Primarily because I thought I could do it without whipping the coconut cream first – and then freezing it to get that sort of ‘ice cream’ mint topping. Hmmm, just didn’t work.
So then I made it like this, whipped coconut cream, with added powdered sugar and mint flavoring and suddenly it was WOW.
The pie is still in my fridge as I write this and every time I open the fridge there is this gorgeous creamy mint aroma that is simply delicious!
How To Make Vegan Grasshopper Pie
Full instructions and measurements are in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos.
- The base is a simple mix of walnuts, medjool dates and cocoa powder, processed in the food processor until it forms a sticky dough. Press down into a pie dish and then place into the freezer to set.
- The filling is simply whipped coconut cream – take two cans of chilled coconut cream, scoop the cream section that has risen to the top off, leaving the watery section behind, and whip it in your stand mixer until it reaches a whipped cream consistency. Add powdered sugar, vanilla extract, peppermint extract and a little green food coloring and whip it again.
- Pour the topping out over the top of the brownie base and smooth down. Refrigerate until set.
- Decorate with vegan mint chocolate shavings.
Ingredient Notes
Green Food Coloring: We used ¼ teaspoon of green food coloring and got this gorgeous color. However, if you prefer not to use green food coloring you can probably use a teaspoon of spirulina, or barley grass powder and get it green that way.
It won’t be this shade of green, but it will be green. Alternatively, just skip the green color altogether and have a white cream topping that is just as minty tasting. The green coloring adds nothing to the taste, so it can be easily omitted.
Vegan Mint Chocolate: If you can get hold of some vegan mint chocolate then this is great to add shavings to the top. If you can’t then just use any vegan chocolate.
Storing Instructions
This pie must be kept in the fridge and served cold or the filling will become too soft. It will stay fresh in the fridge for up to a week.
More Delicious Vegan Mint Recipes
- Raw Mint Slice
- Vegan Thin Mint Cookies
- Mint Chocolate Chip Smoothie
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Chocolate Cupcakes with Mint Frosting
- Chocolate Mint Crunch Cups
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Grasshopper Pie
Ingredients
For the Crust:
- 3 cups Raw Walnuts (300g)
- 1 cup Pitted Medjool Dates (175g) Packed
- ⅓ cup Cocoa Powder (28g) Unsweetened
For the Mint Cream Filling:
- 2 ½ cups Canned Coconut Cream (600ml) hardened cream only from two 14-ounce cans, chilled overnight in the fridge
- ¼ teaspoon Xanthan Gum If needed
- 1 cup Powdered Sugar (120g)
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Peppermint Extract
- ¼ teaspoon Green Food Coloring
For the Topping:
- Vegan Mint Chocolate
Instructions
- The night before you want to make this, place two cans of coconut cream into the coldest part of your refrigerator to chill overnight.
- To make the crust place the walnuts, dates and cocoa powder into the food processor and process until it starts to clump together into a sticky dough. When you start processing it will initially process into fine crumbs but won't be sticky. The longer you process, the more the nuts will release their oils and then it will start to stick together in clumps.
- Press this mixture down into a pie dish and then place into the freezer to set.
- Remove the cans of coconut cream from the fridge, being careful not to shake them at all. When you open the can you will see that the cream part has risen to the top. Scoop out only this cream section into a mixing bowl – leaving the water behind. Repeat with the second can.
- Add the hardened cream to the bowl of your stand mixer and whip it until it reaches a whipped cream consistency. If the cream won't whip properly and remains quite floppy in consistency, then add in the xanthan gum and whip again.
- When the cream is whipped, add the powdered sugar, vanilla extract, peppermint extract and green food coloring and whip again to mix it all in.
- Scoop this out on top of the brownie pie crust. Place this into the refrigerator (not freezer) to set.
- When you’re ready to serve, top with vegan mint chocolate shavings.
Notes
- If you don’t want to use food coloring, you can omit it, the flavor will not be affected, only the color.
- If you can’t find vegan mint chocolate, just use plain vegan dark chocolate.
- The prep time of this recipe does not include time spent setting in the fridge.
- Keep it stored in the fridge and enjoy within 1 week.
yeah, yeah!!! chilhood fav’ relived!! i wanted to make the date crust but am moving out, poor so i used an oreo crust (vegan)!!
thankyou!!!
So glad you enjoyed it Robin! And an oreo crust always works great too. 🙂
Has anyone tried this?? How much can you taste the coconut??
This looks amazing. Is there a sugar substitute that can be used in place of the Powdered (Confectioners) Sugar?
Probably a lovely summer time treat. Thanks!
What size of pie dish did you use? Or do you think this would work in a spring form pan by chance? Or would the whip portion not hold its shape? Thanks in advance!
My pie dish is 9 inches round. A spring form pan should be okay, the whipped portion does get very firm in the fridge, though it does need to be firm to start with, as in the photos, if your whipped cream is too floppy to start with, it won’t work. If this does happen though (whipped cream is too floppy), a fix I’ve discovered is to add 1/4 to 1/2 tsp xantham gum to the whipped cream, this will firm it up very fast, just go slow as it works really quick! All the best! 🙂
Much appreciated!
How long does it take to set in the fridge? Can you put it in the freezer then move it to the fridge?
You probably can if you want to speed it up, but the texture is just perfect in the fridge. The time it takes to set perfectly will depend on your fridge, but probably 2-3 hours to be just perfect.
Mouth watering….
Hi there, the pie looks soooo awesome! I was just wondering – when you mention ‘2 cans of coconut cream’, do you really mean the cream, not milk? I am asking only because you then mention water, and I thought that kind of separation can only happen to coconut milk.
Hi Goda, thank you! Yes, I really mean the coconut cream and not the coconut milk. It does separate the same way. I demonstrate this in a video where I made whipped coconut cream, you can see it here: https://lovingitvegan.com/how-to-make-vegan-whipped-cream/ 🙂
Thanks for replying! I am seriously dying to try this recipe 🙂 What was the size of the pie dish you used?
Cool! Let us know how it turns out if you do try it! The pie dish I used is 8 inches round. 🙂
Hi Alison, sorry to bother you again! 🙂 I am planning to make this pie for my fiance’s birthday so he could bring it to his work. I don’t have much (if any) experience with this kind of pies, so if I make it in the evening a day before his b-day, does the pie need to stay in fridge up until serving, or should we take it out from the fridge and leave somewhere in room temp. several hours before serving? Thank you very much!
Hi Goda, this pie needs to stay in the fridge right up until serving. The texture you see in the picture is what it is directly out the fridge. If your fiance is taking it to work, he would need to take it in a cooler bag so that it stays cold on the trip there and then put it into the fridge immediately on arrival. If it wasn’t in the fridge the topping would start to lose its firmness, so you would end up with something like a brownie with cream on top rather than a nice firm mint cream filling. All the best!