The first time I had a ‘grasshopper’ anything, I was 9 years old.
Grasshopper pie was announced as the evening’s dessert at the summer camp my little brother and I were attending, and I was intrigued and excited. Mind you, if my mom had said, “We’re having grasshopper pie for dessert,” I would have freaked out. She was notorious throughout my neighborhood as the lady who served real food – such as mac ‘n cheese with actual cheese in it, or pizza that didn’t come out of a box – there might actually have been some grasshopper in her pie! Thankfully I had no doubt that my camp counselor was going to let me eat a treat full of all the wonderfully forbidden food my mother had sheltered me from all my life.
And here it is, in all its healthy, whole food glory….
A smooth, homemade chocolate layer covering a chewy mint bottom. The latter being the perfect conduit for concealing a healthy avocado, thus providing extra nutrition (omega-6 and potassium) and negating the need for green food coloring. ; )
- Line a 9×9 inch baking dish with foil. Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Blend until smooth. (You can puree it if you want, but I like mine to have little flecks of coconut still.) Smooth mixture into prepared dish and stick in the freezer.
- In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.