Raw Grasshopper Pie with Pistachio Crust

Raw Grasshopper Pie with Pistachio Crust

Pistachio Crust:

1 cup raw pistachios

1/3 cup yellow raisins
2 ½ Tbs. water
1  small pinch of Himalayan salt

 

Process pistachios and salt in a food processor. Blend in raisins and water to make a coarse paste. Press the nut dough evenly onto a baking sheet. Freeze.

Chocolate Fudge Layer
2 cups dates, chopped & pitted
¼ cup raw cacao (or regular organic cacao)
¼ cup cacao nibs (optional)
1 pinch of Himalayan salt

 

Process all ingredients in a food processor and mix until a dough-like consistency. Press atop frozen pistachio crust.  
Freeze again.

Super-infused Mint Layer
2 cups coconut flour
1 cup coconut oil
2 handfuls fresh spinach, juiced
20 drops of peppermint essence
½ cup raw honey
2 bananas, mashed

 

Combine all ingredients and process until beautifully green. Add a little water if necessary. Processing will take several minutes.  (My motor was pretty darn beat). Frost the crust and fudge layer and chill until ready to serve.

Top with fresh pomegranate seeds, for color, or fresh mint leaves, if desired.