Grasshopper pie was announced as the evening’s dessert at the summer camp my little brother and I were attending, and I was intrigued and excited. Mind you, if my mom had said, “We’re having grasshopper pie for dessert,” I would have freaked out. She was notorious throughout my neighborhood as the lady who served real food – such as mac ‘n cheese with actual cheese in it, or pizza that didn’t come out of a box – there might actually have been some grasshopper in her pie! Thankfully I had no doubt that my camp counselor was going to let me eat a treat full of all the wonderfully forbidden food my mother had sheltered me from all my life.

Last summer, when I fell in love with hiding avocados in my smoothies, I knew pretty much right away that I was going to have to come up with a ‘grasshopper something’ to sneak it into. : )

And here it is, in all its healthy, whole food glory….

A smooth, homemade chocolate layer covering a chewy mint bottom. The latter being the perfect conduit forconcealing a healthy avocado, thus providing extra nutrition (omega-6 and potassium) and negating the need for green food coloring. ; )

MINT LAYER INGREDIENTS

1. 1 Hass avocado
2. 1/4 c. honey ( replaced w/ organic raw agave nectar, and/or dates in the chocoate part)
3. 6 T. coconut oil, melted
4. 1 1/2 c. shredded unsweetened coconut
5. 3/8 t. mint extract, or a drop or two of food-grade peppermint essential oil
6. dash of salt

CHOCOLATE LAYER INGREDIENTS

1. 1/4 c. coconut oil
2. 2 T. honey ( replaced w/ organic raw agave nectar, and/or dates in the chocoate part)
3. 1/4 c. cocoa powder
4. 1/4 t. vanilla extract (I like to make my own)
5. dash of salt

MINT LAYER INSTRUCTIONS

1. Line a 9×9 inch baking dish with foil. Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Blend until smooth. (You can puree it if you want, but I like mine to have little flecks of coconut still.) Smooth mixture into prepared dish and stick in the freezer.

CHOCOLATE LAYER INSTRUCTIONS

1. In small saucepan, melt coconut oil and honey ( replaced w/ organic raw agave nectar, and/or dates in the chocoate part) over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Source

Comments

comments