Vegan Grasshopper Pie
The Crust Ingredients:
1/2 cup raw pecans
1/2 cup dates (soaked in hot water for 2 hours)
1/4 cup cocoa powder
2-4 T coconut oil
The Filling Ingredients:
1 ½ cups raw cashews, soaked in hot water for a few hours
1/2 cup raw, organic spinach
juice of 2 lemons or limes
2 t mint extract
1/3 cup coconut oil
1/3 cup honey (agave for vegan option)
1/8 cup water, as needed to keep blender spinning
Pulse the crust ingredients in a food processor until fine. Press crust into pie plate, pressing down well with your fingers.
Mix all the filling ingredients in a high powered blender in the order listed, and blend on high until smooth and creamy. Add water as needed.
Pour filling mixture over curst and smooth with a spatula. Freeze for several hours or overnight, take out of the freezer about 15 minutes before serving.