Monday, November 30, 2015

Dairy Free Grasshopper Pie

I think this is a super yummy recipe I found at The Unrefined Kitchen. Since I can't have almonds I was thinking about using GF brownies (probably the mix from trader joes) instead. You can spread a thin layer on the bottom and bake until crunchy. I also love to use Glutino "oreos" that I put in a food processor with a little oil and blend. Then you just pat that down in your pie pan. You can buy mint ice cream, or instead, here is her recipe for her version. 
photo from The Unrefined Kitchen

2-3 cups prepared Mint-Chocolate Chip Ice Cream (we used 3 cups, but this is more than one recipe of the ice cream…)
3/4 cup almond flour
3/4 cup almonds, finely chopped
1/4 tsp. salt
1/4 cup raw honey
3 Tbsp. coconut oil, melted (or butter)
3 Tbsp. cocoa or cacao
Coconut Whipped Cream and/or melted chocolate chips for garnish
1. Preheat oven to 325 degrees.
2. Combine almond flour, almonds, salt, honey, butter and cocoa in a bowl.
3. Press into a 9″ pie plate.
4. Bake at 325 degrees for 10-12 minutes.
5. Cool completely and place in freezer.
6. If your ice cream is already prepared and in the freezer, let it stand at room temperature until you can scoop and spread it fairly easily. Fill frozen pie shell with softened ice cream and place back into freezer to firm up. (If you prepare your ice cream after making the crust, you can pour it right into the crust from the ice cream maker.)
7. (Optional) Decorate pie with prepared coconut whipped cream and/or melted chocolate. Place back in the freezer until ready to serve! Remove pie from freezer for a few minutes before cutting and serving.
*I have only made this recipe once, and even though we loved it, we did have a bit of trouble with the crust coming apart from the ice cream section…if anyone has any tips that would help that, let me know!

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