Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo, Refined Sugar-free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 5.0 from 2 reviews Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo, Refined Sugar-free} Print Prep time 15 mins Cook/Chill Time 4 hours Ready In 4 hours 15 mins Makes a 7" mini pie. Double ingredients for a larger pie. Author: Audrey @ Gluten-Free Vegan Love Makes: 7" mini pie Ingredients Crust Ingredients:
  • 2 cups mixed raw nuts and seeds of your choice {I used a mix of almonds, brazil nuts, pumpkin seeds, sunflower seeds, and a smaller amount of coconut slivers, raisins, and dried cherries} 4 medjool dates 1-2 tbsp liquid sweetener of your choice {I used maple syrup} 3 tbsp coconut oil, soft 1 tsp pure vanilla extract ½ tsp pure mint extract dash of salt Filling Ingredients: {make sure everything is at room temp for this part!} 2 small ripe avocados a big handful of baby spinach {I'm serious! :) } ⅔ cup raw cashews, pre-soaked and strained ¾ cup liquid sweetener of your choice {I used maple syrup} ½ cup coconut water {or a mylk of your choice} ¼ cup coconut oil, soft or liquified {but not hot} 2 tsp pure vanilla extract 2 tsp pure mint extract ½ tsp salt {don't skip!} Topping: a handful of cacao nibs {chocolate chips or shavings would work well too} Instructions Place all crust ingredients in a food processor and process into a fine crumble. Scoop out this mixture into your pie dish and press it down with your fingers to form a thin pie crust. Place in the freezer while working on the next part. Make sure all your filling ingredients are at room temperature to prevent coconut oil from hardening up prematurely. Place all filling ingredients into a good blender {I used my Vitamix for this}, and process until the mixture is smooth and thoroughly blended {use your tamper, or stop and scrape down the sides with a spatula as needed}. Transfer this mixture into prepared tart crust. Smooth out the top to your liking. Sprinkle with cacao nibs and place back in the freezer to set for at least 4 hours. See notes for serving options. Enjoy! Notes - I used a non-stick tart pan with a removable bottom for easier handling and prettier serving. But any type of dish of a similar size will work. - Because of the presence of avocado in this pie, you'll have to keep it frozen until serving time, as otherwise it will brown up and you'll be starting to pick up on a subtle avocado flavor, which you obviously don't want. Seeing as it's an ice cream pie, keeping it frozen just makes sense :) but I wanted to put it up here in case anyone feels like refrigerating -- I experimented with it and found it doesn't work. I recommend thawing the frozen ice cream pie for about 10-15 minutes prior to serving, and placing any leftovers back in the freezer when done. 3.2.2925



Log in or Register to write a comment.