Bite-sized Grasshopper Pies

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These bite-sized mint pies are a delicious frozen treat that be made in muffin tins or silicone molds. The crust is made with carob, but you can easily substitute it for cocoa. This is an adaptation of my mini lemon pies, but with a delicious new taste! Also try out my bite-sized peanut butter cups!

Mini mint grasshopper pies with a carob crust. The green color is from spirulina.

Ingredients:

Crust:

  • 1/2 cup almonds

  • 1/2 cup cashews

  • 2 Tbsp carob powder (you may also use cocoa powder, but you may need to add a little extra maple syrup to counteract its bitterness)

  • 1.5 tablespoon coconut oil, melted

  • 1 tablespoon pure maple syrup

  • 1/2 teaspoon vanilla extract

  • pinch of sea salt

Mint filling:

  • 1/2 cup cashew butter

  • 2 bananas

  • 1/8 tsp spirulina powder (for color)

  • 1 tsp peppermint extract

  • pinch of salt

Instructions:

  1. Line a muffin tin with parchment baking cups, and set aside. Alternatively (which I prefer), use silicone molds which don’t require parchment baking cups and allow you to “pop” out the treats when they are frozen.

  2. Prepare the crust: Pulse the almonds and cashews in a food processor or blender, until a fine powder is formed. Add in the remainder of the crust ingredients until a uniform dough is created.

  3. Scoop the dough by a heaping tablespoon (for large muffin tins) or half-tablespoon (for smaller muffin tins), and drop it into the bottom of each muffin cup. Use your fingers to press the crusts down firmly. If you’d like, save a small amount of crust aside to sprinkle on top of your treats.

  4. Make the filling: Mix all ingredients for the filling in a small bowl. Divide the filling batter evenly among the muffin cups. Place in the freezer to set for at least 3 hours before serving, or until they are completely firm.

  5. Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.