Lightened-Up Grasshopper Pie

A lighter, low-fat, sugar-free version of a traditional grasshopper pie – oh and it’s vegan, too. No need to bake, just let it set in the fridge!

For the base:
270g chocolate cream centre biscuits or cookies (I used Bourbon creams)
3-4 tbsp coconut oil, melted
60g (2 oz) plain chocolate

For the filling:
125ml (1/2 cup) almond milk
500g firm tofu
1 tbsp psyillium husk (or chia seeds, but they will show as dark specks in your filling)
1/2 tsp spirulina powder
1 tbsp powdered stevia
1/2-1 tsp peppermint extract or oil

View the full recipe at The Vegan Cookie Fairy →