Creamy Vegan Pies - Minty Grasshopper

Fluffy White Topping:
1 box vegan whipped topping – chilled in fridge (Healthy Top by Mimiccreme)
*or use Alternative white cream topping: coconut cream
1/4 tsp peppermint extract

Green Grasshopper Pudding:
19 ounces silken tofu
1 tsp peppermint extract
1 cup agave syrup
1/3 cup coconut milk or light coconut milk
1/2 cup soy milk
1-3 tsp agar agar (optional)
3 Tbsp coconut oil – softened
2 tsp vanilla extract
1/2 tsp sea salt (to taste)
optional: add 1 heaping spoonful of the Healthy Top for extra “fluff” in pudding

extra mint chocolate or chocolate sandwich cookies (vegan)

chocolate drizzle: 1/2 a dark mint chocolate bar (vegan)

To Make:

1. Heat the soy milk and coconut milk over high heat with the agar agar. Stir until agar is dissolved. Turn off heat. Add in coconut oil - allow to soften in warm mixture.
2. In a high speed blender, add your pudding ingredients, plus the agar mixture (I like to strain the agar mixture into the blender just in case a few agar beads remain). Blend until smooth. Taste test. Adjust sweetener or salt if needed.
3. Crush your cookies - for garnish - prepare your cookie crust if not using store bought.
4. Start assembling your pie - pour the green pudding into crust. Place in fridge to chill for at least an hour.
5. When pie has chilled and firmed up - at least an hour or so - whip your white topping. With a hand mixer, whip your “Healthy Top” whipped topping – with the peppermint. Add in an even layer to the pie - over top the green layer. Place back in fridge to chill for at least a half hour.
6. Lastly, melt your vegan dark mint chocolate with 1 Tbsp coconut oil. Allow the melted chocolate to cool for a bit - to the point where is isn’t steaming hot, but still drizzle-able. Drizzle over top chilled pie - splattered design. Place pie back in fridge for at least a half hour before serving.

(adapted via kblog.lunchbox)