No-bake Grasshopper Pie Cups (Edit recipe)

30 recipes
|
14 followers

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.

save

View original recipe

PREP TIME

45 minutes

COOK TIME

—

INGREDIENTS

Serves: 12

Ingredients

For the crust

1.5 cups Medjool Dates, pitted (about 15 dates)
.5 cup Cocoa Powder
.75 cup shredded Coconut, unsweetened

For the filling

.75 cup Cocoa Butter
.25 cup Cashew Butter
2 tsp Peppermint Extract
1 tsp Vanilla Extract
.5 tsp Spirulina Powder, (optional., for color)

For the topping

.667 cup Cocoa Powder
.5 cup Pure Maple Syrup
6 Tbsp Coconut Oil, melted

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 1-1/2 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, place 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.

Notes

No-bake grasshopper pie cups will last covered in the refrigerator for up to 2 weeks and can be frozen for three months.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	273
Fat:	26 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	15 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.