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Grasshopper Pies

Grasshopper Pies
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Chocolate Layer(s)
  1. 3 tbsp coconut oil
  2. 1/4 cup butter
  3. 1/4 cup sugar free chocolate chips or chopped chocolate such as Lily's or Krisda (sweetened with Erythritol)
  4. 4 tbsp unsweetened cocoa powder
  5. 2 tablespoons powdered Erythritol
  6. 1/2 tsp vanilla or chocolate Stevia drops
  7. 1/2 tsp mint extract
Mint Layer
  1. 1/2 cup coconut oil, melted
  2. 1 tbsp butter
  3. 3 tbsp powdered Erythritol
  4. 1/2 tsp vanilla Stevia drops
  5. 1 tsp mint extract
  6. 2-3 drops of green gel food colour
  1. Start a pot with 3-4 inches of water boiling, then turn down heat to barely a simmer
  2. In a glass or heat-proof bowl, set over the pot of water, making sure the bottom of the bowl doesn't touch the water
  3. Melt together the coconut oil, butter and chocolate chips until smooth and fluid
  4. Stir in the cocoa powder, Erythritol, Stevia drops and mint extract. I use a mini silicone whisk for this to eliminate any lumps
  5. Turn heat off and keep bowl warm on top of the hot water until ready to use. If mixture thickens at all, turn heat back on low and stir until thinned.
  6. Fill 1/3 of the molds with the chocolate mixture (about 1 tbsp) and place in the freezer for 10-15 minutes
  7. Meanwhile;
  8. In a microwaveable bowl, microwave coconut oil at 50% power for 60-90 seconds, stirring at 20 second intervals
  9. Give the oil a couple minutes to cool off, then stir in the butter until melted
  10. Once smooth, whisk in powdered Erythritol, Stevia drops, mint extract and green food colouring
  11. Remove molds from freezer, and layer each mold with the mint layer
  12. Place back in the freezer for 15-20 until hardened
  13. Remove from freezer, and add the final layer of chocolate to the top off the molds
  14. Place back in the freezer for another 15 minutes, or refrigerate at least 1 hour before unmolding
  15. Store in refrigerator.

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