Grasshopper Pie (Version 2)
This vegan grasshopper pie includes a scrumptious brownie-style crust, mint cream filling, and vegan mint chocolate shavings on top.
Ingredients
Chocolate Crumb Crust:
- 3-4 tbsp vegan butter or coconut oil melted
- 25 chocolate cookies
Mint filling:
- 6 oz chickpeas
- ¾ tsp tartar cream
- 2-3 cups sugar powdered
- 5 tbsp creme de menthe
- 16 oz vegan cream cheese
- 2 oz coconut refined, melted
- 4 oz chocolate chips vegan
- cookie crumbs vegan, optional
Instructions
Cookie Crumb Crust:
- Put 20-25 chocolate cookies in a food processor and pulse until they're finely smashed.
- Combine melted vegan butter with the crushed sandwich cookies and press onto the bottom of a 9-inches springform pan.
- Place in the fridge to cool while you prepare the filling.
Mint Pie Filling:
- In a mixing bowl, combine 3/4 cup aquafaba and 1/4 tsp cream of tartar.
- Mix for 7 minutes with an electric mixer, stirring occasionally to scrape the edges.
- Mix in 1 cup powdered sugar, a little at a time, to the beaten aquafaba for another 2 minutes.
- Set aside the bowl of whipped aquafaba once it has been beaten for a 10 minutes
- In a separate mixing dish, combine 2 cups vegan cream cheese, crème de Menthe, and melted refined coconut oil with an electric mixer.
- Add 2 cups powdered sugar to the cream cheese mixture slowly, 1/2 cup at a time, mixing well after each addition.
- To prevent the mixture from becoming too soggy, sprinkle with chocolate chips or cookie crumbs and fold it together with a spatula.
- Make sure there's enough room for the filling, and don't be afraid to add some extra chocolate chips or cookie crumbs if desired.
- Freeze for at least 6 hours or overnight. Frozen is best.