I know this is old news to you, but I adore mint and chocolate. On their own, they are great. But together, they are fabulous! So of course I love myself a slice of grasshopper pie when the opportunity presents itself. It's hard to resist that mint filling and chocolate based crust, don't you agree? But if you are in the mood for something quicker, healthier, and want to satisfy your mint chocolate craving, this grasshopper pie chia parfait will definitely do the trick!
One of the awesome things about this recipe is there is a strong possibility you have most, if not all of the ingredients already. The minty chia layer gets its color and flavor from a good dose of spinach and some fresh mint leaves. You won't even taste the spinach and your pickiest eaters will not detect it, promise.
The chocolate cream layer is just a scaled down version of my creamy chocolate frosting recipe which is cashew based. I love the creaminess it adds to this parfait. And last but not least, the chocolate crust. Because it wouldn't be related to a grasshopper pie without it. The crust is a simple mixture of pecans (you can use walnuts too), dates, coconut, cacao powder, and cacao nibs. It's just that simple, and healthy too!
All three of these layers can be made in advance and then assembled when you are ready to enjoy these chocolatey mint sensations. These parfaits are sooooo yummy so you don't want to miss trying them!
1 cup almond or coconut milk
1 cup spinach, packed
2 Tbs mint leaves
1 Tbs maple syrup
3 Tbs chia seeds (2 Tbs for thinner, 4 Tbs for thicker)
Chocolate Cream Layer:
1/2 cup raw cashews, soaked 4 hours
2 Tbs raw cacao powder
2 Tbs pure maple syrup
1/2 tsp pure vanilla extract
pinch of sea salt
2 Tbs full fat coconut milk
Chocolate Crust Layer:
1/2 cup pecans (or walnuts)
1/3 cup pitted dates
1 Tbs unsweetened shredded coconut
1 Tbs raw cacao powder
2 tsp raw cacao nibs
pinch of sea salt
1. Start with the chia. Place 3 Tbs of chia seeds in a jar. Remember, you can use more or less depending on your preferred thickness. Combine the rest of the chia ingredients into your blender and blend until mixed well. Pour the mixture into your jar with chia seeds. Stir well and let it sit for a few minutes. Give it another stir and place it in your refrigerator for 6 hours to overnight.
2. For the chocolate cream, place your soaked cashews along with the rest of the ingredients into your high speed blender and blend until smooth. You will need to scrape the sides down in your blender to ensure thorough mixing. Place the chocolate cream in a bowl and set aside. If you make this in advance, put it in an airtight container in your refrigerator.
3. Now for the crust. Place all of the ingredients into your food processor and blend until everything is well incorporated. The mixture should resemble a coarse grind and be somewhat sticky. If it seems too dry, add another date or two.
4. Now to assemble the parfaits. Using two mason jars, press the crust mixture firmly into the bottom of the jars. Divide the chocolate cream layer evenly among the jars. Then top them with the minty chia pudding. Top with cacao nibs, coconut, or chopped nuts if desired. Enjoy!