Raw Matcha Mint Grasshopper Slice

Grasshopper pie, but make it healthier, vegan, and MATCHA-infused (and ditch the pie pan)!

This raw mint slice is inspired by my (clearly still lingering) childhood obsession with all things peppermint flavored.

It’s creamy (dreamy), satisfyingly minty, and so easy to put together!

If you can’t already tell, this is a frozen dessert. The filling = matcha mint ICE-CREAM, but instead of heavy cream and heaps of sugar, it’s made with coconut cream and brown rice syrup!

A good dash of matcha is added to the mix for both flavor and color (and a healthy dose of calming EGCG’s). Of course, if matcha isn’t your thing, you could try replacing it with a pinch or two of spirulina powder, or a drop of green food dye.

The only thing left is mint extract; add a few drops, and voila— you’ve got a healthified vegan grasshopper pie slice on your hands!

In true grasshopper pie fashion, this treat is complete with a chewy chocolate crust.

However, instead of crushed store-bought cookies, it’s packed with nutritious ingredients like almonds, oats, dates, and cacao!

All you have to do is 1) blend the ingredients up, 2) press them into a pan, and 3) let the freezer take care of the rest.

Hoorah for low-effort, no-bake treats!

Looking for more healthy, ice-creamy goodness? My (protein-packed) salted caramel sundae is an all-time favorite!

Raw Matcha Mint Grasshopper Slice

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By Whollyum Serves: ~8-10 slices


  • Chocolate Crust:
  • 3/4 cup unsalted almonds (or sub another nut of choice, the flavor will just be a little different)
  • 3/4 cup rolled oats (certified-gf if needed)
  • 1/4 cup cacao powder
  • Pinch salt
  • 1/2 packed cup dates (soaked in hot water for ~10 min if not already soft)
  • 3-4 tbsps full-fat canned coconut cream (the rest will be used in the filling)
  • Mint Cream Filling:
  • 1 (400 ml/13.5 fl oz) can full-fat coconut cream (minus the 3-4 tbsps used above; there's no need to refrigerate it first)
  • 1/4 cup brown rice syrup (other neutral-flavored liquid sweeteners, such as agave/maple syrup, should also work)
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 2-3 tsps mint essence (if using mint extract, start with ~1/2-1 tsp, and add more to taste-- it's much more concentrated than mint essence!)
  • ~2 tsps matcha powder (add to taste or until desired green color is achieved-- the amount will depend on the brand of matcha you use; opt for a ceremonial grade matcha for best results)



Line a loaf tin with parchment paper for later.


In a food processor or blender, blend the almonds and oats until a mostly fine meal forms. Add the cacao, pinch salt, and softened dates, and blend/pulse until the dates have broken down.


Add ~3-4 tbsps coconut cream to achieve a soft, cohesive dough. The dough should hold together well and not be too sticky/coating your fingers (if it is, add a tad more cacao or oats).


Press the dough into the lined tin, and pop it in the freezer as you make the filling.


Blend together all of the ingredients for the filling. Taste and add a drop or two more mint essence/extract for a stronger mint flavor, another ~1-2 tbsps syrup if you'd like more sweetness, or a dash more matcha for a stronger matcha flavor or brighter green shade.


If using a silicone loaf tin, it helps to place it on a tray or plate that will fit in your freezer before adding the filling. Pour the liquid filling over the base and cover with cling wrap before returning to the freezer to harden up overnight. If you'd like to sprinkle over chocolate chips or chopped chocolate, allow the filling to firm up a bit first, otherwise they'll sink.


Allow to thaw for a few minutes before slicing into ~8-10 pieces (be careful when cutting as the base will be firmer than the filling). It's best enjoyed when slightly thawed/softened (think ice-cream consistency)! Keep covered/well sealed in the freezer to avoid freezer burn.

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