Monday, August 24, 2015

Mocha Grasshopper Cookie Pie


Yesterday was my 33 birthday.  I always make my own birthday treat.  It's the one day out of the year where I let myself ignore all my responsibilities and do what I want to do, which is usually bake something chocolatey :).  My older recipe for grasshopper pie is a favorite and very paleo-friendly.

I wanted to make another one with some gluten-free sprouted grains so I came up with a new version.  And to make it extra yummy, I added some espresso powder in the mix.  This is one of my favorite desserts, thus why I chose it for my Happy Birthday to Me treat :).


This recipe uses sprouted flour.  We eat less nuts these days because of food allergies, and thus the limited paleo-friendly options for deserts :).  I try to buy sprouted flours when I can.  I can now find brands like One Degree and To Your Health Sprouted Flour Co. in a couple different places in Memphis!  Woot!  This must translate into these kinds of healthy products becoming more available to the world if I can find them here :).

Both of these companies have excellent standards for their food; however, if you want a larger selection of gluten-free sprouted grains then To Your Health is the company to look for or request in your local grocery store.  Sprouted flours are your friends, easier for our tummies to digest.  I don't always eat grains, but when I do, I prefer sprouted (said in the voice of the Dos X man;)


Mocha Grasshopper Cookie Pie 

vegan/gluten-free friendly, nut-free 
makes a 10 inch pie and serves 10-12

Ingredients

For the crust:
  • 2 bananas
  • 1/2 cup coconut oil
  • 1 1/3 cup sprouted oat flour or sprouted brown rice flour (can substitute 1 cup regular oat or brown rice flour if not sprouted) 
  • 1/3 cup organic cane sugar or coconut sugar for more of a caramel-like, brown sugar flavor
  • 1/4 cup tapioca or arrowroot starch
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 3 drops peppermint essential oil  [can substitute 1/2 tsp peppermint extract]
  • 1/2 cup Enjoy Life chocolate chips, I use the Dark Chocolate kind 
For the filling:
  • 1/2 cup non-dairy milk
  • 6-8 dates (1/2 cup)
  • 1 Tbsp chia seeds
  • 1 avocado
  • 3 Tbsp cocoa powder (or raw cacao powder)
  • 5 drops peppermint essential oil [can substitute 1/2 tsp peppermint extract]
  • 3 Tbsp coconut oil, melted
  • 1/4 tsp instant espresso powder 
For the top layer:
  • a 3 oz or 4 oz chocolate bar, I use Endangered Species Dark 72%
  • 1/2 cup coconut milk from a can, full fat
  • 2 drops peppermint essential oil 

Method

Cookie Crust:
  • Pre-heat oven to 350 F.
  • Grease a large glass pie dish with coconut oil.
  • Blend coconut oil and bananas for crust together in blender.
  • Add all other crust ingredients to a bowl and whisk.
  • Stir in banana mixture into dry ingredients.
  • Press the cookie crust into the prepared pie pan by layering parchment over so you can press up the sides of pan.  This will help since the dough will be sticky and wet.
  • Bake 12-15 minutes until the edges begin to brown slightly.
  • Let cool for a while before filling.  When I'm in a hurry- I put the pie pan in the fridge for 15 minutes while I make the filling and the ganache topping.
Filling:
  • While the crust bakes and cools, blend all filling ingredients in a high-powered blender or food-processor. 
  • Pour into your cookie pie crust and refrigerate for about 30 minutes until set before pouring on the ganache (you can also freeze for 15 min if in a hurry :).
Ganache:
  • While the filling sets, heat water for a double boiler or in a small pot.  
  • Use double boiler or a stainless steel bowl over a small pot of simmering water to gently melt the chocolate and coconut milll together.  Stir until completely dissolved.
  • Stir in peppermint oil after this is liquid and pour over pie and tap the whole pie gently to knock out air bubbles from the ganache.
  • Set in refrigerator for 1 hr or freezer 20-30 minutes before pulling out to serve and enjoy! 





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