No-Bake Matcha Mint Grasshopper Pies in Jars {gluten-free, vegan}
Try this No-Bake Matcha Mint Grasshopper Pies in Jars recipe, or contribute your own.
Try this No-Bake Matcha Mint Grasshopper Pies in Jars recipe, or contribute your own.
- pinch fine sea salt
- 1 1/4 cups (130 g) sliced or whole almonds
- 1/4 cup + 2 tablespoons (40 g) unsweetened cocoa powder
- 2 tablespoons (30 ml) maple syrup
- 1 cup (135 g) raw cashews soaked in cool water for 4-12 hours (or covered in boiling water and soaked 1-2 hours)
- 1 tablespoon (6 g) finely ground white chia seed
- 1/4 cup + 2 tablespoons (90 ml) light maple syrup (grade a
- 1/2 cup (120 ml) cool water
- 2 1/2 teaspoons unsweetened culinary-grade matcha powder
- 3/4 cup (20 g) lightly packed fresh mint leaves (from 1-2
- 1/4 cup + 2 tablespoons melted and cooled extra-virgin coc
- 1 small (5.4 ounce / 160 ml) can coconut cream chilled at least 2 hours
- 2 teaspoons (10 ml) maple syrup
- a few drops peppermint extract
- chocolate shavings mint sprigs, and/or matcha, for garnish
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 large or 8 dainty serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In the bowl of a food processor, process the almonds, cocoa powder and salt until the almonds are finely ground.
- Drizzle in the maple syrup and pulse until the mixture clumps together lightly.
- Divide the crust mixture among 4 (8-ounce) or 8 (4-ounce) jars or cups and pack gently; the crust mixture is easier to eat with a spoon when slightly loose.
- Rinse and drain the cashews and place them in the bowl of a blender with the ground chia, salt, maple syrup, and half of the water.
- Blend on low, gradually increasing to high, gradually adding the remaining water.
- Blend on high for 2-3 minutes until silky-smooth, scraping down the sides of the blender as needed.
- If the mixture is warm to the touch, let it cool before proceeding to the next step – we want to keep the mixture cool so the mint doesn't oxidize.
- Bring a small kettle of water to a boil.
- Prepare a small ice bath by combining several ice cubes in a medium bowl with cool water.
- Place the mint leaves in a strainer, place the strainer over a bowl, and pour enough boiling water over the leaves to just wilt them, about 1 cup.
- Immediately dump the mint into the ice bath and stir until the mint is icy-cold, 1 minute.
- When the cashew mixture is ready, drain the mint, squeeze out excess moisture, and add to the blender along with the matcha powder.
- Blend on medium-high until the mint is broken down into tiny pieces.
- Add the melted coconut oil and blend until just combined; don't over process or the mixture could become grainy.
- Place a fine mesh strainer over a large measuring pitcher or bowl and pour in the filling; it will be thick.
- Vigorously work the mixture through the strainer with a sturdy silicone spatula, pressing on the mint leaf dregs to extract all the good stuff; it will take a bit of effort but the silky-smooth results will be worth it!
- Now pour the filling into the jars over the crust.
- Cover and chill the jars until the filling is firm and set, 3-4 hours and up to 2 days.
- Without tilting or shaking the can, remove the coconut cream from the refrigerator, open the can, and scrape the top creamy part into the bowl of a stand mixer fitted with the paddle attachment.
- Add the maple syrup and peppermint extract (a little goes a long way!) and whip until the mixture holds soft peaks.
- When the pies are firm, remove from the refrigerator, top each with a dollop of cream and handful of chocolate shavings, and serve.
- The pies keep well for up to 3 days.
My Unexpected Culinary Adventure: No-Bake Matcha Mint Grasshopper Pies
I'm a busy mom, juggling work, kids' activities, and trying to maintain a semblance of sanity. Cooking elaborate meals is often a luxury I can't afford, and honestly, I sometimes crave something a bit more exciting than the usual weeknight dinners. So, when I stumbled upon this recipe for No-Bake Matcha Mint Grasshopper Pies in jars, I was intrigued. The name alone promised a refreshing twist, and the “no-bake” aspect was a huge win. I envisioned these little gems as a perfect treat for a quiet evening, a sophisticated dessert for an unexpected gathering, or a whimsical addition to a lunchbox (okay, maybe not the lunchbox, but a girl can dream, right?).
The ingredients list seemed a bit daunting at first – matcha powder, chia seeds, coconut cream – but surprisingly, most of them were things I already had on hand. The process itself was surprisingly simple, even with the blending and straining involved. I found the most therapeutic part was carefully layering the crust and filling into the adorable little jars. It felt like a little act of self-care, a moment of mindfulness amidst the chaos. The final result was simply divine. The rich, earthy matcha paired perfectly with the cool mint, and the creamy coconut topping added a delightful touch of sweetness. The subtle hint of peppermint extract rounded out the flavor profile beautifully.
These pies are so versatile. I've served them as an elegant dessert after dinner with friends, packed them as a refreshing treat for a picnic in the park, and even enjoyed them as a satisfying afternoon pick-me-up. The best part? They are gluten-free and vegan, so everyone can indulge without worry. The ease of preparation makes them perfect for busy weeknights, and the beautiful presentation makes them feel special enough for any occasion. Beyond their deliciousness, I found the whole experience deeply satisfying. It was a chance to step away from the routine, to experiment in the kitchen, and to create something beautiful and delicious. And that, my friends, is a recipe for happiness.
Beyond the Recipe: A Reflection on Simple Joys
This recipe, for me, has become more than just a dessert. It's a reminder to savor the small moments, to find joy in the simple things. The process of making these pies—from carefully measuring the ingredients to the satisfying whir of the blender—became a mini meditation. In today’s fast-paced world, it’s easy to get swept up in the whirlwind of responsibilities, forgetting to appreciate the smaller pleasures. But this recipe has helped me reconnect with that sense of calm, that feeling of accomplishment in creating something beautiful from scratch.
Moreover, the beautiful presentation of these little pies in their individual jars adds an extra layer of charm. The vibrant green color is visually appealing, and the simple elegance makes them perfect for sharing. The act of presenting these pies to friends and family, seeing the joy on their faces as they take their first bite, is incredibly rewarding. It's a way to connect, to share a small piece of happiness with those you love. It is moments like these that truly enrich our lives.
This recipe is not just about making a delicious dessert, it's about creating a moment of peace, a connection with oneself and others. It's about finding beauty and joy in the everyday, and remembering that even the simplest things can bring immense satisfaction. So, I encourage you to try this recipe—not just for the delicious outcome, but for the journey and the joy it brings along the way.
Tips and Variations:
For the Matcha Enthusiast: Experiment with different types of matcha powder. Some offer a more grassy flavor, while others have sweeter, more mellow notes. Adjust the quantity of matcha to your preference.
For the Chocolate Lover: Add a tablespoon or two of unsweetened cocoa powder to the filling to intensify the chocolate flavor.
For a Festive Twist: Incorporate some crushed candy canes or peppermint pieces into the filling for a holiday flair.
For a Nut-Free Option: Substitute the almonds and cashews with sunflower seeds or pumpkin seeds for a delicious nut-free version.
No matter how you choose to personalize this recipe, I hope you enjoy it as much as I do. It's a reminder that even in the midst of a busy life, there's always time to create something beautiful and delicious, and to share that joy with others.
