I love making these Vegan Grasshopper Cups around St Patty’s Day because they are easy enough to get the kids involved and yummy enough that they actually eat them! They are made with a secret ingredient (kale!), and instead of tricking my kids into eating more dark leafy greens, I show them fun ways they can be used.

If you’re looking for a healthy mint chocolate dessert that feels festive around St. Patrick’s Day, but still fits into your whole-food, plant-forward lifestyle, this one is it.

Why You’ll Love These Healthy Mint Chocolate Cups

• Naturally green (no artificial dyes)
• Dairy-free + vegan
• No refined sugar
• Made with soaked cashews for creaminess
• Perfect freezer dessert
• Kid-friendly but elevated enough for adults

They’re basically a homemade vegan peppermint patty meets a freezer fudge cup, but prettier and cleaner.

What Makes Them Green?

The mint layer gets its gorgeous soft green hue from:

Kale. Yes. A single leaf of kale.

Before you panic… you do NOT taste it. At all.

When blended with soaked cashews, coconut cream, water, and peppermint extract, it disappears into creamy mint cup. The kale simply adds:

• Natural color
• A tiny nutrient boost
• That fun “wait… what?!” moment when people find out

Ingredients for Vegan Grasshopper Cups

These are layered freezer cups with a creamy mint center and dark chocolate shell.

Mint Layer

• 1/2 cup soaked + drained cashews (soak at least 4 hours or overnight)
• 1/4 cup water
• 1/4 cup coconut cream
• 1 teaspoon date syrup
• 1 leaf kale, destemmed + chopped
• 1/4 teaspoon peppermint extract

Chocolate Layer

• 1 cup high-quality dairy free dark chocolate chips (or chopped dairy free dark chocolate bars)
• 1/2 teaspoon peppermint extract
• 1 tablespoon cacao nibs (optional)

How to Make Vegan Grasshopper Cups

Step 1: Blend the Mint Layer

Add cashews, water, coconut cream, date syrup, kale, and peppermint extract to a high-speed blender.

Blend until completely smooth and creamy (about 60 seconds).

It should look light green and silky.

Step 2: Melt the Chocolate

Melt dark chocolate using a double boiler method (or carefully in the microwave in 20-second intervals).

Once melted, remove from heat and stir in peppermint oil and cacao nibs.

Step 3: Assemble the Cups

Line a muffin tin with 8 liners.

• Pour half of the melted chocolate evenly into the bottoms.
• Add an even layer of the mint mixture.
• Top with the remaining chocolate.
• Sprinkle extra cacao nibs if desired.

Step 4: Freeze

Freeze for about 1 hour until firm.

Store in the freezer and allow to sit at room temperature 5–10 minutes before eating for the best texture.

Are These Actually Healthy?

Let’s define healthy.

They’re:

• Free from artificial dyes
• Naturally sweetened
• Made with whole-food fats
• Balanced with fiber

They’re still dessert. But they’re the kind of dessert that doesn’t make you feel like you want to say f-it to the rest of your goals. The point is to find ways to integrate treats into your plan and make it work you.

As a dietitian, I’m not here to say you can never eat regular peppermint patties (because we all know they are amazing and have a place in our life). I’m here to give you options to upgrade your dessert if you have goals that you want to stick to.

Nutrition Benefits of Key Ingredients

Cashews

Provide healthy fats, magnesium, and give that cheesecake-like texture without dairy.

Coconut Cream

Adds richness and satisfaction so you don’t need as much sweetness.

Kale

Even in a small amount, it provides phytonutrients and that natural green color without artificial additives.

Dark Chocolate

Rich in antioxidants and polyphenols, plus it satisfies that deep chocolate craving in a way milk chocolate just doesn’t.

Variations for These Vegan Grasshopper Cups

One of my favorite things about these Vegan Grasshopper Cups is how easy they are to customize. If you want a stronger mint flavor, add an extra tiny drop of peppermint extract (but go slow because it’s potent). Prefer a sweeter center? Swap the date syrup for maple syrup or add an extra teaspoon. If you don’t have kale, baby spinach works beautifully and keeps that naturally green color. For a protein boost, you can blend in a tablespoon of unflavored or vanilla plant-based protein powder, just add a splash more water if needed to keep the mint layer creamy. Want texture? Stir crushed cacao nibs or finely chopped dark chocolate directly into the mint filling. You can even turn these into a peppermint bark-style slab by layering everything in a parchment-lined loaf pan instead of muffin cups and slicing after freezing.

Tips for Perfect Vegan Mint Chocolate Cups

• Soak cashews long enough. This ensures that smooth creamy texture.
• Use good quality dark chocolate.
• Don’t overdo peppermint extract, it gets strong fast.
• Let them soften slightly before eating for best texture.

How to Store Them

Keep in an airtight container in the freezer for up to 2 weeks.

FAQ

Can I use spinach instead of kale?

Yes. The flavor is neutral enough in this small amount.

Can I use maple syrup instead of date syrup?

Absolutely.

Are these refined sugar-free?

Yes, if your chocolate is refined sugar-free.

Can I make them nut-free?

You’d need to replace the cashews with a seed-based cream alternative. The texture will change slightly.

When to Make These

• St. Patrick’s Day
• Holiday cookie swaps
• Cozy movie night with your kids
• When you want something sweet but elevated
• When you want to impress someone with “the green is kale”

If You Love This Recipe…

You’ll also love:

• My high-protein holiday bark
• My high protein chocolate cheesecake covered strawberries
• My Mint Chocolate Chip Ice Cream

If you’re into elevated, plant-forward recipes that still feel indulgent, you might also love my digital cookbook MORE PROTEIN, where I show you how to add protein strategically to everyday recipes without making them weird or dry.