Grasshopper Pie

I have a mint plant that, despite my neglect, is growing exponentially in my yard and I needed a good recipe in which to use it. It FINALLY hit me!

I'd never had a grasshopper anything until I made this recipe. I went into it blind and I'm glad I did. I don't think I could ever have another version than this one right here. I got some help on the filling from Emily at Pretty Pies. You should definitely check out her stuff!

Mint is incredibly calming and provides many digestive and antibacterial properties. It is known to relax digestive muscles which can relieve symptoms of IBS. Mint also aids in the digestion of fats, perfect to ingest at the end of a rich meal. Mint tea can ease mental fatigue, mood swings, sinusitis, asthma, head colds, headaches, and congestion.

Mint has one of the highest antioxidant and anti-inflammatory capacities of any food, and is effective in relieving seasonal allergy symptoms. The menthol in mint is a natural aromatic decongestant that helps to break up phlegm and mucus, making it easier to expel. The cooling qualities of mint are also great at easing a sore throat, especially when in tea form.

If you're feeling sick, this recipe will comfort you on variety of levels!

Ingredients:

Crust:

1.5 cups of almond flour

1/2 cup shredded unsweetened coconut flakes

1/4 cup cocoa powder

3 tablespoons of maple syrup

1 tablespoon of refined coconut oil, melted

1/4 teaspoon sea salt

Filling:

2 cups of raw cashews, soaked at least 2 hours in hot water

1 cup of fresh spinach, very tightly packed

1/2 cup of maple syrup

2/3 cup of refined coconut oil, melted

1 teaspoon of alcohol free vanilla extract

1/4 teaspoon of sea salt

7 large fresh mint leaves

Topping:

1 can of coconut cream, chilled overnight

1 teaspoon of alcohol free vanilla extract

1 tablespoon of maple syrup

Grated dark chocolate (optional)

Preheat the oven to 350 degrees. In a food processor, pulse together the almond flour, shredded coconut flakes, cocoa powder, and sea salt until combined. Then process the mixture on low and drizzle in the coconut oil and maple syrup. The texture should look like wet sand.

Pour into a greased pie plate, or a 9-inch spring form pan and press down firmly with your hands to an even, firm layer that covers the bottom of the pan (if using a spring form), or bottom and up the sides (if using a pie plate).

Pop in the oven and bake for 10-12 minutes. Remove from the oven and let cool completely.

Rinse the soaked cashews thoroughly. In a high speed blender, combine the cashews, spinach, maple syrup, coconut oil, vanilla extract, sea salt, and mint leaves. Blend on high until there are no lumps and the mixture is smooth and creamy. You may need to use the tamper, or stop and scrape down the sides to achieve this consistency. On my blender, it usually takes about 1 minute of blending.

Pour the filling into the cooled pie crust and smooth out into an even surface. Pop in the fridge for at least 4 hours, or overnight if you can wait that long.

When ready to serve, scrape the separated coconut cream out of the can (save the leftover water for a smoothie or something) into a chilled bowl. Add the maple syrup and vanilla extract, and use chilled beaters to whip. I beat with medium speed for about a minute until it had a smooth, whipped consistency. Pour on top of pie and smooth out into an even surface. At this point, you can cut and serve or you can grate some dark chocolate over the top.

The pie will stay good for up to 5 days in the fridge, if it lasts that long!

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