Paleo Grasshopper Pie

I was craving mint and ice cream and all things sweet on Sunday and it was driving me crazy!  Brian was so kind to offer to go out and get ice cream for his prego wife… however, I’m not supposed to be eating too much dairy and the kids can’t have it at all.  It made me feel guilty just thinking about having something that I can’t share with the kiddos.  

I LOVE ice cream and it’s on my to do list to find a dairy free, sugar free, egg free option that isn’t icy and actually tastes like ice cream!  I tried LOTS last year and ended up giving up after many failed attempts!  I’m going to get started on it again this year… however, I haven’t… and I was craving it in a bad way!

Then for some reason I saw a photo of grasshopper pie and that was all it took.  I marched to the kitchen with a mission!  The following is what I came up with.  The filling definitely isn’t ice cream and it was a bit on the icy side, but FAR better than anything I made last year!  And I didn’t even have to get the ice cream maker out!  I just mixed all this together, poured it in the pie shell and froze!

I did have to wait on it to freeze and it about DROVE ME CRAZY!  29 weeks pregnant and I haven’t had too many cravings, but this was the read deal!  Usually when I have a craving once I eat it, it never tastes as good as I imagined, so I leave feeling disappointed.  This time I think the wait of making it and waiting on it to freeze was enough!  It REALLY hit the spot!  It was JUST what I wanted and I could have eaten the whole thing myself!

It wasn’t completely frozen till after the kids bedtime, so they didn’t get a taste until last night, but they liked it just as much as I did!  And it still tasted just as good to me last night.  In fact I even snuck  a little slice while the kiddos were napping in the afternoon!

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Paleo Grasshopper Pie

Crust:
1/3 cup raisins
5 dates
3 TBSP coconut oil
3 TBSP cocoa or cacao
1/4 tsp salt
2/3 cup coconut flour

Filling:
3 egg whites whipped
1 can coconut cream
1 cup marshmallows melted (optional)
1/4 tsp creme de menthe flavoring
1/4 cup maple syrup
1 tsp vanilla

Instructions:

  • Pulse the dates and raisins in the food processor until they are like paste and stick together.

  • Add the coconut oil, cocoa powder, and salt and process until the coconut oil melts and is completely mixed in.

  • Add the coconut flour and pulse until completely incorporated.

  • Press the crust into a greased pie dish and place in the freezer while starting on the filling.

  • Put the marshmallows in a double broiler to melt or carefully melt in the microwave (we don’t have one…)*

  • Whip the egg white until peaks form.

  • Mix in the coconut cream

  • Mix in the melted marshmallows

  • Carefully mix in the rest of the ingredients together and pour into the pie crust

  • Freeze for a few hours or until firm.

  • Cut, eat, enjoy!

So… if you like mint chocolate ice cream, try it out! ;)

*Also on my to do list is to make homemade marshmallows.  The kids ask frequently when I’m going to do it!  I’ve found a few great recipes that look fantastic, but I just haven’t made the time to do it.  Now that summer is fast approaching and a camping trip is on the horizon, the call for ‘smores is getting louder!  I also need to purchase grass fed beef gelatin and just haven’t made room in the grocery budget for it.  It’s getting higher on my priority list though!