Sugar-Free Grasshopper Mousse Pie

• Condiments

  • 1 tsp Peppermint liquid stevia

• Baking & Spices

  • 1/4 cup Cocoa powder, unsweetened
  • 1 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1/4 cup Swerve sweetener

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened
  • 1/2 cup Pumpkin seeds, unsalted raw

• Dairy

  • 4 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Heavy cream

• Desserts

  • 1 tsp Gelatin

• Liquids

  • 1/2 cup Water

• Other

  • 1 Ripe avocado or 1 cup mashed

Found on sugarfreemom.com

Description

Ingredients

• 3/4 cup unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsalted, raw pumpkin seeds (sunflowers can also be used)
• 4 tbsp butter, softened
• 1/4 tsp salt
• 1/4 cup Swerve sweetener or another sugar free granulated sweetener
• 1/2 cup water
• 1 tsp gelatin
• 1 ripe avocado or 1 cup mashed
• 8 ounces cream cheese, softened
• 1 tsp peppermint extract
• 1 tsp peppermint liquid stevia
• pinch salt
• 1 cup heavy cream
• Optional Topping: Sugar-Free Chocolate Sauce

Directions

• To make the pie crust, combine all ingredients into a food processor and blend just enough to combine. Dont over blend or you will have the texture of peanut butter.
• Taste crust to see if you need more salt or sweetness.
• Using your fingers spread and mold crust onto bottom and sides of pie plate. Set aside.
• To make filling:
• Pour the water into a small saucepan and sprinkle the gelatin on top.
• Turn on low heat, stirring constantly until gelatin is dissolved. Let cool.
• Place the avocado, cream cheese, peppermint extract, stevia and salt into a stand mixer and blend on high until smooth.
• Taste and adjust sweetness if needed.
• Pour in heavy cream and blend on high until incorporated and texture looks thicker, may take about 3- 5minutes.
• Gradually pour in gelatin until combined well.
• Pour filling into pie crust.
• Refrigerate at least 2 hours, loosely covered or up to 1 day.
• When ready to serve add optional chocolate drizzle if desired.

Nutrition