Vegan Grasshopper Cups (Healthy Mint Chocolate Freezer Cups)
These Vegan Grasshopper Cups are a naturally green, dairy-free mint chocolate treat made with soaked cashews, coconut cream, and dark chocolate. Creamy, rich, and freezer-set, they’re a healthier twist on classic peppermint patties, perfect for St. Patrick’s Day or anytime you’re craving mint chocolate.
Ingredients
Mint Layer
- ½ cup cashews, raw, soaked at least 4 hours or overnight, drained
- ¼ cup water
- ¼ cup coconut cream
- 1 tsp date syrup, or maple syrup
- 1 leaf kale, destemmed and chopped
- ¼ tsp peppermint extract
Chocolate Layer
- 1 cups dairy free dark chocolate chips, or chopped dark chocolate
- ½ tsp peppermint extract
- 1 tbsp cocoa nibs
Equipment
- 1 muffin tin
Instructions
- Line a muffin tin with 8 liners.
- Blend cashews, water, coconut cream, date syrup, kale, and peppermint extract in a high-speed blender until completely smooth.
- Melt dark chocolate using a double boiler or microwave in 20-second intervals.
- Stir peppermint extract and cacao nibs into melted chocolate.
- Pour half of the chocolate evenly into the muffin liners.
- Add an even layer of mint mixture.
- Top with remaining chocolate.
- Freeze for 1 hour or until firm.
- Let sit at room temperature 5–10 minutes before serving for best texture.
Notes
Recipe Notes (Different from blog copy)
- Do not skip soaking the cashews, this ensures a smooth mint layer.
- Peppermint extract is potent. Measure carefully.
- If your chocolate is thick, add 1 teaspoon coconut oil to thin it.
- Store in the freezer for up to 2 weeks in an airtight container.
Calories: 200kcal, Carbohydrates: 16g, Protein: 4g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 0.2mg, Sodium: 27mg, Potassium: 227mg, Fiber: 1g, Sugar: 9g, Vitamin A: 140IU, Vitamin C: 2mg, Calcium: 77mg, Iron: 1mg