Vegan Grasshopper Pie for Leap Day

Last week at work, we decided to make some themed items to celebrate Leap Day, February 29th.  My coworker and I both wanted to make Grasshopper Pies, but our specialties lie in different arenas; I specialize in health-supportive recipe conversions, she in quick and easy dishes.  As our boss overheard us discussing who should get to make their dish, he suggested a "bake-off" of sorts, with the rest of the employees and himself, along with any clients present, as judges.

More conventional Grasshopper Pie recipes call for using marshmallows or ice cream, neither of which fit into my idea of a healthy version of the dish.  When I began researching vegan styles, all the recipes I found called for silken tofu, which I prefer not to use because of my own inability to digest soy, in addition to the way it affects the brain, so I decided to create my own original version.  Let me know what you guys think!

 

Vegan Grasshopper Pie

Crust:

1 package vegan chocolate cookies (I used a brand found at Eataly, here in New York City, but any brand will do.  Feel free to experiment here, try crumbling vegan chocolate cake, or using wafer cookies and adding cocoa powder)

2-4 Tablespoons coconut oil

2-4 Tablespoons agave syrup (substitute maple syrup if desired)

Filling:

1 can coconut milk

3 cups almond milk (I used Pacific Natural Foods, but homemade would be best)

1 T coconut oil

5 Tablespoons kudzu root starch

3/4 cup agave syrup

3 teaspoons agar agar flakes (a vegetarian gelatin replacement made from sea vegetables)

1/4 sea salt

1 teaspoon vanilla extract

2 teaspoons peppermint extract

juice from a handful or two of baby spinach (optional)

semi-sweet chocolate chips, or 1/4-1/2 c semi-sweet chocolate shavings

Line a spring-form pan with plastic wrap and set aside.  Put the chocolate cookies in a food processor and pulse until they are broken into fine crumbs.  While machine is running, add equal parts agave and coconut oil until the mixture resembles wet sand.  Pour into lined pan and using another sheet of plastic wrap, press the crumb mixture into the bottom of the pan and just slightly up the sides.  The crust should be between 1/8 and 1/4 inch thick. Refrigerate while you prepare the filling.  Pour the coconut and almond milks into a medium saucepan, reserving 5 Tablespoons.  Dissolve kudzu in the reserved milk and refrigerate until ready to use.  Add coconut oil, agave syrup, salt, and agar flakes to the saucepan and heat mixture over medium heat until just simmering.  Stir constantly until the flakes are completely dissolved and then whisk in the kudzu slurry.  Simmer until the mixture thickens and the kudzu is completely dissolved.  Turn off the heat, and stir in both extracts and spinach juice.  Let cool until no longer steaming.  Stir to incorporate any firmed filling and pour into prepared chocolate crust.  While the filling is still warm, sprinkle the chocolate chips or chocolate shavings onto the top of the filling so the chocolate melts slightly into the pie.  Refrigerate overnight.  To serve, un-mold the spring-form pan and slide onto plate, gently peeling away the plastic wrap.  If desired, freeze for a few hours before serving.