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Side view of no-bake grasshopper pie cups stacked on top of eachother
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5 from 4 votes

No-bake Grasshopper Pie Cups

No-bake Grasshopper Pie Cup has a creamy mint filling and a fudgey chocolate topping that are placed in a chocolate cookie crust for an easy to make dessert for the holidays.
Prep Time45 minutes
Chill Time:15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: chocolate, dairy-free, dessert, gluten-free, grain-free, vegan
Servings: 12 cups
Calories: 337.5kcal

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:

  • 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. 

Nutrition

Serving: 1cup | Calories: 337.5kcal | Carbohydrates: 30.5g | Protein: 3.4g | Fat: 25.7g | Saturated Fat: 17.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.5g | Trans Fat: 0.5g | Cholesterol: 30.5mg | Sodium: 107.3mg | Potassium: 348.4mg | Fiber: 5g | Sugar: 20.9g | Vitamin A: 381.9IU | Vitamin C: 0.1mg | Calcium: 44.3mg | Iron: 1.8mg