Gluten-Free Grass Hopper Mint Chocolate Pie


Special Diet Notes: Gluten-Free Grass Hopper Mint Chocolate Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, and vegetarian.

Gluten-Free Grass Hopper Mint Chocolate Pie
Prep time
Cook time
Total time
This was a special St. Patrick’s Day Recipe from Enjoy Life Foods. Enjoy Life’s (awesome) cookies are very tender, so if you are using other cookies, such as chocolate wafer ones (brands such as MiDel have gluten-free versions, most brands are dairy-free), you may need to add some additional moisture to the crust.
Serves: 8 servings
Chocolate Crust:
  • 1 package Enjoy Life® Double Chocolate Brownie cookies
  • ¼ cup cocoa powder
  • 2 tablespoons tapioca flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon vanilla
  • 3 tablespoons Spectrum shortening
Mint Mousse Filling:
  • 1 (12oz.) package Silken SOFT Tofu (brought to room temperature)
  • 1(10oz.) bag Enjoy Life® semi-sweet chocolate chips
  • ¼ cup brown rice syrup
  • ½ teaspoon mint flavor or natural extract
  1. Preheat oven to 350°.
  2. To make the crust, process cookies in a food processor until crumb size.
  3. Add the next three ingredients (cocoa powder, tapioca flour and xanthan gum) and pulse to combine.
  4. Add vanilla and gradually add shortening (in approx. ½ tablespoons). Pulse until mixture is crumbled (small pea size).
  5. Press mixture into a 9″ pie shell. Be sure to smooth it up the sides. Bake at 350° for 8 minutes. Let cool.
  6. For the delicious mint-chocolate mouse filling, blend tofu until smooth using a hand mixer, blender, or food processor. Set aside.
  7. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Be careful not overheat. Stir until smooth.
  8. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should “seize” and pull away from the sides of the bowl, almost forming a ball.
  9. Add the chocolate mixture to the tofu. Beat until smooth and creamy. Mix in mint flavor/extract natural.
  10. Add filling to cooled chocolate crust. Chill in refrigerator until set (at least 5 hours). Then serve and indulge!
Contains NO: wheat, gluten, dairy, peanuts, tree nuts or egg
Note: this recipe contains soy

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Sadly this recipe didn’t translate to the deliciousness promised. Instead everyone who tried it commented on how the filling tasted like and was the consistancy of chocolate mint toothpaste. The smell alone as I was making it was turning my stomach. I would never recommend this. Sorry.

Leave A Reply

Rate this recipe: