mini avocado grasshopper pies (sugar-free, keto, vegan, paleo, & body ecology)Originally published on February, 22nd 2018. Last updated on July 14th, 2019 Skip to Recipe
Mini avocado grasshopper pies (sugar-free, keto, vegan, paleo, & body ecology) are completely delicious and no-bake. Which means they are super easy to make and even easier to eat. All you need is a double-broiler (or something to melt the chocolate) and muffin cups for making.
I don’t know if it’s just my February but it’s been absolutely bananas, filled with work projects, creative projects, and so much goodness. Including fitting in blogging any and every chance I get. What I am trying to say is I am – oh so grateful for all of you who come to visit and support the blog – you are what keep me going.
Now let’s dive into these minty avocado grasshopper pies, shall we? Imagine a gooey minty shamrock shake pudding with pure dark chocolate as the crust. These babies are great for a freezer snack – or keep in the fridge. My preference is to put them in the fridge to keep the middle nice and soft. Think… ICE CREAM! Yes! I said the magic word! Ice cream! 😀 Now get to baking or I guess you can say the melting of chocolate and popping into the fridge. Promise you they are worth it and a no-brainer to make.
mini avocado grasshopper pies (sugar-free, keto, vegan, paleo, & body ecology) notes:
- I used these from Amazon for the muffin tin – I just love using the silicone to prevent any extra waste
- If you aren’t sugar-free feel free to sweeten with raw honey or maple syrup.
- I used this peppermint oil from Young Living but you can really use any as long as it is a food-grade peppermint oil or extract.
- muffin silicone molds
- 6 Ounces 100% pascha dark chocolate
- 1 Teaspoon Lakanto Raw Monk Fruit Extract 50% (20% with promo MYTINYLAGUNA)
minty avocado pie filling:
- 3-4 ripe avocados
- 1/4 Cup coconut oil
- 1/4 Cup Lakanto Golden Raw Monk Fruit Extract (20% with promo MYTINYLAGUNA)
- 4 drops of vanilla creme stevia
- 6 drops peppermint oil
- 1/2 Tablespoon spiriluna (optional for more of a green color)
- put your chocolate in a double broiler until melted add in your sweetener of choice. feel free to add more to taste if needed.
- pour your chocolate into your muffin tins make sure to fill the bottem and sides completely if you want to resemble a pie.put in fridge to harden while you make your pie filling.
- in a food processor mix your avocado ingredients until smooth – taste it to see if you like how sweet it is – add in more of your sweetener to taste if you want more.
- now it’s time for the fun part i used an scooper and added about 3 tablespoons until the cups were fill than i took a fork and mixed in with the chocolate to get a swirl effect.
- put them in the fridge for 2 hours or the freezer for 1-2 hours just enough for the outer chocolate to harder and the middle to still remain nice and soft. 🙂 enjoy!