No-Bake Matcha Mint Grasshopper Pies in Jars (gluten-free, vegan

• Vegan
• Gluten free

• Produce

  • 2 1/2 tsp Culinary-grade matcha powder, unsweetened
  • 3/4 cup Mint, lightly packed Fresh

• Canned Goods

  • 1 (5.4 ounce / 160 ml can coconut cream, small

• Condiments

  • 2 2/3 tbsp Maple syrup
  • 3/8 cup Maple syrup, light

• Baking & Spices

  • 1 Chocolate shavings
  • 3/8 cup Cocoa powder, unsweetened
  • 3 drops Peppermint extract
  • 2 pinch Sea salt, fine

• Oils & Vinegars

  • 3/8 cup Coconut oil, Extra Virgin

• Nuts & Seeds

  • 1 1/4 cups Almonds
  • 1 cup Cashews, raw
  • 1 tbsp Chia seed, finely ground white

• Liquids

  • 1/2 cup Water

Found on bojongourmet.com

Description

Ingredients

• 1 ¼ cups (130 g) sliced or whole almonds
• ¼ cup + 2 tablespoons (40 g) unsweetened cocoa powder
• pinch fine sea salt
• 2 tablespoons (30 ml) maple syrup
• 1 cup (135 g) raw cashews, soaked in cool water for 4-12 hours (or covered in boiling water and soaked 1-2 hours)
• 1 tablespoon (6 g) finely ground white chia seed
• ¼ cup + 2 tablespoons (90 ml) light maple syrup (grade A amber)
• pinch fine sea salt
• ½ cup (120 ml) cool water
• 2 ½ teaspoons unsweetened culinary-grade matcha powder
• ¾ cup (20 g) lightly packed fresh mint leaves (from 1-2 bunches)
• ¼ cup + 2 tablespoons melted and cooled extra-virgin coconut oil
• 1 small (5.4 ounce / 160 ml) can coconut cream, chilled at least 2 hours
• 2 teaspoons (10 ml) maple syrup
• a few drops peppermint extract
• chocolate shavings, mint sprigs, and/or matcha, for garnish

Directions

• In the bowl of a food processor, process the almonds, cocoa powder and salt until the almonds are finely ground. Drizzle in the maple syrup and pulse until the mixture clumps together lightly. Divide the crust mixture among 4 (8-ounce) or 8 (4-ounce) jars or cups and pack gently; the crust mixture is easier to eat with a spoon when slightly loose.
• Rinse and drain the cashews and place them in the bowl of a blender with the ground chia, salt, maple syrup, and half of the water. Blend on low, gradually increasing to high, gradually adding the remaining water. Blend on high for 2-3 minutes until silky-smooth, scraping down the sides of the blender as needed. If the mixture is warm to the touch, let it cool before proceeding to the next step – we want to keep the mixture cool so the mint doesnt oxidize.
• Bring a small kettle of water to a boil. Prepare a small ice bath by combining several ice cubes in a medium bowl with cool water. Place the mint leaves in a strainer, place the strainer over a bowl, and pour enough boiling water over the leaves to just wilt them, about 1 cup. Immediately dump the mint into the ice bath and stir until the mint is icy-cold, 1 minute. When the cashew mixture is ready, drain the mint, squeeze out excess moisture, and add to the blender along with the matcha powder. Blend on medium-high until the mint is broken down into tiny pieces. Add the melted coconut oil and blend until just combined; dont over process or the mixture could become grainy.
• Place a fine mesh strainer over a large measuring pitcher or bowl and pour in the filling; it will be thick. Vigorously work the mixture through the strainer with a sturdy silicone spatula, pressing on the mint leaf dregs to extract all the good stuff; it will take a bit of effort but the silky-smooth results will be worth it! Now pour the filling into the jars over the crust. Cover and chill the jars until the filling is firm and set, 3-4 hours and up to 2 days.
• Without tilting or shaking the can, remove the coconut cream from the refrigerator, open the can, and scrape the top creamy part into the bowl of a stand mixer fitted with the paddle attachment. Add the maple syrup and peppermint extract (a little goes a long way!) and whip until the mixture holds soft peaks.
• When the pies are firm, remove from the refrigerator, top each with a dollop of cream and handful of chocolate shavings, and serve.
• The pies keep well for up to 3 days.