Clean Matcha Grasshopper Pie By Little Sprig

By Matcha Maiden


By @little_sprig




  • 1 ½ cups almond meal
  • ¼ cup cacao powder
  • ¼ cup melted coconut oil
  • 1 tbsp coconut cream
  • 1 tbsp rice malt syrup
  • ¼ tsp sea salt


  • 2 large avocados
  • ¼ cup coconut cream
  • 4 tbsp rice malt syrup (or to taste)
  • 1 teaspoon Matcha Maiden green tea powder
  • ¼ tsp sea salt
  • 3 tsp mint essence
  • Mint chocolate for shaving topping


  1. Place all base ingredients in a food processor and blend until combined.
  2. Press mixture into and along the sides of a small spring cake tin until a shell is formed.
  3. Place tin in freezer to set.
  4. Meanwhile, add filling ingredients to your clean food processor and blend until creamy and smooth.
  5. Remove can tin from the freezer and pour filling mixture over your base.
  6. Return to freezer and allow pie to set overnight.
  7. Once solidified, remove pie from spring cake tin and place on a serving plate.
  8. Decorate with shaved mint chocolate and allow to defrost slightly in the fridge.

Note: Best consumed within a day


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