Jessica Murnane’s Plant Based Grasshopper Pie
It’s March y’all and we are but a few weeks away from spring (march 20th 2017 to be exact!). Now that we are stepping away from the chill of winter its time to prepare for the changing of season, return of sunlight, and maybe even pie.
I came across Jessica Murnane’s Plant Based Grasshopper Pie via Glossed & Found. Now I spent some amount of my childhood in the South namely Virignia where my mothers side of the family still lives, and I cant blame them! Beside the existence of actual seasons, the bounty of nature is your literal neighbor, and a sense of Stars Hollow in the air – I do miss my roots. Grasshopper Pie however is a retro southern dessert from the ‘50s and ‘60s. Its name comes from its green color and it’s a luscious amalgam of chocolate and mint. But the spin on this recipe happens to be vegan and gluten free and its color derives from algae. Spirulina is an excellent source of Vitamins A, K1, K2, B12, iron while also giving a boost of protein (2 grams per one teaspoon) which you can check out on Nutrex Hawaiian’s info page.
Nutrex Hawaii and I partnered up to incorporate the green goodness in both daily and creative ways. This recipe uses spirulina as a food dye creating the loveliest mint color for pie. We can thank chlorophyll for the intense sea-green color. Sustainability is important to Nutrex,
their microalgae comes from their parent company’s farm located on the Kona Coast, their fresh water is recycled and returned to the pond for the next cycle. Read more about their dedication to sustainable practices (like solar panels and clean energy!) here
I adapted Jessica’s recipe slightly. Stick to zero waste principles by buying bulk! Cause you’ll want to make more of this pie, it’s so darn delicious and perfect for a spring day. This pie was gone within a day but I’ll be making more. And really nothing beats the beautiful color from spirulina! Don’t forget Jessica just dropped her cookbook One Part Plant with even more recipes like these!
*Adapted from Jessica Murnane’s Plant Based Grasshopper Pie | v/gf via Glossed & Found
Pie Crust Ingredients
• 1 tsp. vanilla extract
• 1 tbsp. coconut oil, liquid form
• 1 tsp. pink sea salt
• 1 cup dark or dairy-free chocolate chips, chopped and divided
• 2 cans full fat coconut milk cream, refrigerated overnight
• 3 tbsp. Grade B maple syrup
Preheat the oven to 350 degrees. Grease a 9 inch tart or pie pan. In a food processor blend the almond meal and oats together. While the motor is running, pour in vanilla, maple syrup and coconut oil. Blend until you don’t see whole oats anymore and you have a nice crumbly dough ball. Press dough into tart or pie pan and bake for 10-12 minutes, or until the edges and bottom begin to brown.
Filling + Pie Assembly
In a blender, add the coconut cream and save the water for another day/us. Add the maple syrup, mint extract or a few mint leaves and the spirulina powder. Blender. If you prefer a more intense green ad 1/8th of a teaspoon of spirulina until you get the desire color. Pour the pie filling into the crust and spread evenly. Top with chopped chocolate and freeze for 30-40 minutes until serving.