The perfect summer dessert no bake chocolate mint grasshopper cheesecake pie. This recipe is gluten-free, grain-free, dairy-free, paleo, raw, and vegan.
1 1/2 cups pumpkin seeds
1 1/2 raw cacao powder
1/2 cup tigernut flour (or any flour)
1 3/4 cup coconut flakes
1/2 cup maple syrup
Place pumpkin seeds in food processor and grind into flour. Add remaining ingredients. Pulse until it comes together. Press into a parchment lined 6 in circle cake pan.
7 oz avocado
7 oz coconut cream
2 tbsp maple syrup
5 drops peppermint essential oil or about 1/2-1 tsp peppermint extract
4 1/2 oz coconut butter (1/2 cup)
See how to make homemade coconut butter here http://bit.ly/nutseedcoconutbutter
Blend everything in blender until smooth. Adjust sweetness and peppermint to taste. Pour over crust. Let firm in freezer. Enjoy within 1-3 days.