Vegan Grasshopper Pie

This Vegan Grasshopper Pie is cool, creamy, chocolatey, and minty—basically, the dessert version of a mint chocolate milkshake!

No baking, no fancy steps.

It’s one of those recipes you can make ahead and pull out of the freezer when you want to impress someone—or just treat yourself.

Why I Love This Recipe

I first made this pie for a friend’s birthday party, and not one person guessed it was vegan! It’s creamy and rich without feeling heavy. The mint and chocolate combo is always a hit, especially in warm weather or around the holidays when you want something refreshing but indulgent.

No-bake and super easy
Great for make-ahead desserts
Tastes like a Thin Mint and a milkshake had a baby
Crowd-pleaser for vegans and non-vegans

Makes: 8 servings
Time: 20 minutes prep + 4 hours chill

What You’ll Need

For the crust:

2 cups chocolate sandwich cookies (like Oreos), crushed
4 tbsp melted vegan butter

For the filling:

1 ½ cups raw cashews, soaked overnight or boiled for 10 mins
1 cup canned full-fat coconut milk
½ cup plant milk (like almond or oat)
½ cup maple syrup
1 tsp peppermint extract
½ tsp vanilla extract
Pinch of salt
½ tsp spirulina or natural green food coloring (optional)

Toppings (optional):

Dairy-free whipped cream
Vegan chocolate shavings

Pro Tips

Soak your cashews overnight for the creamiest texture. If you’re in a rush, boil them for 10 minutes instead.
Use a springform pan for cleaner slices.
Chill the pie for at least 4 hours—or overnight—for a firm, sliceable texture.
Add spirulina in small amounts to avoid a grassy taste. It’s just for color.
Don’t skip the peppermint extract—it’s what makes it a true grasshopper pie!

Tools Needed

Food processor
Rubber spatula
Measuring cups and spoons
Mixing bowls
9-inch pie dish or springform pan
Blender (high-speed works best)
Spoon or flat-bottomed cup (for pressing crust)

Substitutions and Variations

No coconut milk? Use any thick non-dairy cream, like cashew cream.
No maple syrup? Agave or even simple syrup will work.
Not into mint? Skip the peppermint and use lemon zest + juice for a citrus twist.
Gluten-free? Use gluten-free chocolate cookies for the crust.

Make Ahead Tips

Make the whole pie 1-2 days in advance and freeze. Just let it thaw slightly before slicing.
Make the crust a day early and refrigerate it.

Vegan Grasshopper Pie Recipe

Step 1: Make the crust

Ingredients in this step:

2 cups chocolate sandwich cookies, crushed
4 tbsp vegan butter, melted

Blend cookies in a food processor until they become fine crumbs. Pour in the melted butter and blend again until the mixture looks like wet sand.

Step 2: Press the crust

Pour the cookie mixture into a 9-inch pie dish. Press it firmly into the bottom and slightly up the sides using the bottom of a measuring cup or spoon. Freeze while you make the filling.

Step 3: Blend the filling

Ingredients in this step:

1 ½ cups soaked raw cashews
1 cup canned full-fat coconut milk
½ cup plant milk
½ cup maple syrup
1 tsp peppermint extract
½ tsp vanilla extract
Pinch of salt
½ tsp spirulina (optional)

Add everything into a blender. Blend on high until super smooth and creamy, scraping down the sides as needed.

Step 4: Pour and freeze

Pour the creamy filling into the frozen crust. Smooth out the top with a spatula. Freeze for at least 4 hours until firm.

Step 5: Slice and garnish

Let the pie thaw for 10–15 minutes. Slice and top with dairy-free whipped cream and chocolate shavings if you like.

Leftovers & Storage

Store leftovers in the freezer, covered, for up to 1 week.
Let it sit at room temp for 10–15 minutes before slicing.
Don’t store it in the fridge—it’ll get too soft.

Why This Recipe Works (Quick Science)

Cashews and coconut milk blend into a creamy base thanks to their natural fats.
Peppermint extract adds flavor without needing much.
Freezing sets the pie without any need for baking or gelatin.
Crushed cookies + melted butter form a solid crust when cold because the fat re-solidifies.

Common Mistakes

Not soaking the cashews long enough: leads to gritty filling.
Using low-fat coconut milk: won’t set properly.
Overdoing the peppermint extract: a little goes a long way.
Not freezing long enough: filling won’t slice cleanly.

What to Serve With

Hot coffee or an iced espresso
A glass of almond milk
A big fruit salad on the side
Crushed chocolate cookies sprinkled on top

FAQ

Can I use a different nut instead of cashews?
Cashews work best, but blanched almonds could work if soaked longer.

Can I make it without spirulina?
Yes! The color will just be pale cream instead of green, but the taste is the same.

Do I have to freeze it?
Yes. The filling needs to firm up completely to slice cleanly.

What if I don’t have a high-speed blender?
Soak your cashews overnight and blend in smaller batches for smoothest results.

Final Thoughts

This vegan grasshopper pie is one of those no-fuss, no-bake treats that looks fancy but takes very little effort. It’s rich, refreshing, and perfect for making ahead. Give it a try and let me know in the comments how it turned out or if you have any questions—I’d love to hear from you!