No-bake Grasshopper Pie Cups have a creamy mint filling and a fudgy chocolate topping placed in a chocolate cookie crust for an easy-to-make dessert for the holidays.
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How to make this recipe
- Line a muffin pan with mini muffin papers. Set aside.
- Place the Medjool dates, cocoa powder, and shredded coconut into a food processor and process until smooth and the dough sticks together creating a ball.
- Using a tablespoon, scoop out about 1-½ tbsp of the mixture. Using your fingers, create a large disc and then place it into the muffin paper. Press into the paper making sure the crust covers the bottom and works its way up the sides. Continue with the remaining dough.
- Place the cocoa butter, cashew butter, mint extract, vanilla extract, and spirulina powder into a small saucepan and gently heat. Heat just until the mixture comes together.
- Place 1 tablespoon of the mint mixture into each cookie crust. Place the muffin pan in the fridge while you work on the topping.
- Put the cocoa powder, maple syrup, and coconut oil in a small saucepan and gently heat. Stir continuously until the mixture becomes thick and fudge-like. Remove the pan from the fridge and scoop 1 tablespoon of the chocolate mixture on top of the mint filling. Gently spread out into an even layer. Continue with the remaining chocolate. Place the cookies back into the fridge and chill for 30 minutes before enjoying.
Equipment you will need
- Food processor
- Muffin pan
- Muffin papers
- Measuring cups & spoons
- Spirulina powder or vegetable based food dye
- Medjool dates
- Cocoa butter
- Mint extract
What is spirulina?
Spirulina is grown in both fresh water and saltwater and is often referred to as blue-green algae, even though it is technically a cyanobacterium. Spirulina is loaded with nutrients, including protein, calcium, vitamin A and magnesium, and has many immune-boosting benefits.
How to store
No-bake grasshopper pie cups will last covered in the refrigerator for up to 2 weeks and can be frozen for three months.
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Are you looking for more easy mint and chocolate recipes? Make sure to check out these Thin Mint Cookies and Dairy-free Grasshopper Pie.
No-bake Grasshopper Pie Cups
Ingredients
For the crust:
- 1 ½ cups Medjool dates, pitted (about 15 dates)
- ½ cup cocoa powder
- ¾ cup shredded unsweeetened coconut
For the filling:
- ¾ cup cocoa butter
- ¼ cup cashew butter
- 2 tsp mint extract
- 1 tsp vanilla extract
- ½ tsp spirulina powder (optional. For color)
For the topping:
- ⅔ cup cocoa powder
- ½ cup maple syrup
- 6 tbsp coconut oil, melted
Instructions
- Line a muffin pan with mini muffin papers. Set aside. Place the Medjool dates, cocoa powder, and shredded coconut into a food processor and process until smooth and the dough sticks together creating a ball.
- Using a tablespoon, scoop out about 1-½ tbsp of the mixture. Using your fingers, create a large disc and then place it into the muffin paper. Press into the paper making sure the crust covers the bottom and works its way up the sides. Continue with the remaining dough.
- Place the cocoa butter, cashew butter, mint extract (not mint flavoring!), vanilla extract, and spirulina powder into a small saucepan and gently heat. Heat just until the mixture comes together. Place 1 tablespoon of the mint mixture into each cookie crust. Place the muffin pan in the fridge while you work on the topping.
- To make the topping, placee the cocoa powder, maple syrup, and coconut oil in a small saucepan and gently heat. Stir continuously until the mixture becomes thick and fudge-like. Remove the pan from the fridge and scoop 1 tablespoon of the chocolate mixture on top of the mint filling. Gently spread out into an even layer. Continue with the remaining chocolate. Place the cookies back into the fridge and chill for 30 minutes before enjoying.
Awesome dessert! I did it in a pan which worked great too!
Great idea making it in a pan and then cutting it into bars!