My task over the weekend was to create a mighty green sweet…
A delectable sweet incorporating the mighty mega health benefits of some leafy green.

Mission Accomplished.

Raw_cake_61Layers upon layers of grasshopper green – A pistachio crust, raw chocolate fudge middle, and a hearty coconut-mint frost had mouths watering.

My only wish is for some better lighting and camera staging so that the true vibrant green and deliciousness could really come your way.  You’ll have to trust me on this one.

Raw Grasshopper Pie, Oh My!

Pistachio Crust
1  cup natural pistachios
1/3  cup yellow raisins
2 ½  Tbs. water
1  small pinch of Himalayan salt

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Process pistachios and salt in food processor.  Blend in raisins and water to make a coarse paste.  Press the nut dough evenly onto a baking sheet.  Freeze.

Chocolate Fudge Layer
2  cups dates, chopped & pitted
¼  cup raw cacao (or regular organic cacao)
¼  cup cacao nibs (optional)
1  pinch of Himalayan salt

Process all ingredients in a food processor and mix until a dough-like consistency.  Press atop frozen pistachio crust.  Freeze again.

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Super-infused Mint Layer
2  cups coconut flour
1  cup coconut oil
2  handfuls fresh spinach, juiced
20 drops of peppermint essence
½  cup raw honey
2  bananas, mashed

Combine all ingredients and process until beautifully green.  Add a little water if necessary.  Processing will take several minutes.  (My motor was pretty darn beat).  Frost the crust and fudge layer and chill until ready to serve.
Top with fresh pomegranate seeds, for color, or fresh mint leaves if desired.

 

9 thoughts on “Raw Grasshopper Pie, Oh My!”

    1. Ha ha! You’re too funny and SO right!! This does have banana, but mostly for texture. Even I cannot detect any banana flavor! But also remember, I detest mint…so this is a very interesting concoction coming from my kitchen. I created it for my Mighty Greens class – this was just a few weeks after my Hail to the Kale class. The class description: “Kale is SO two weeks ago…” 🙂

      On Thu, Mar 28, 2013 at 11:19 AM, Craving4More

      Reply

      1. I forgot about the mint too! Wow, this is quite the leap for you then. I’m impressed that you liked it and tried making it, for that matter! I like your fun kale class description 😉

        Reply

  2. When you say “spinach, juiced” are you using the leftover pulp from juicing the spinach, the spinach juicie or both?

    Reply

    1. I actually used both. It wasn’t green enough for me at first. I used all the spinach in the food processor first, then juiced another handful to add more green and more moisture to the coconut flour mix. I love experimentation!! 🙂

      Ashley Kipp

      Sent from my awesome iPhone

      Reply

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