4 In Desserts/ Recipes/ Snacks/ Vegan/ Vegetarian

Paleo Grasshopper Pie Cheesecake Squares

So the lovely people at Naturya sent me out some Chlorella Powder to experiment with, and in return I created this recipe to feature on their website! Pretty amazing hey?! I feel super lucky.

So Grasshopper Pie. Yeah, I love that stuff, I mean I really love it! Buuuuuut… I also love cheesecake. So I had to make this. It’s Paleo, it’s Vegan, it’s raw and it makes chlorella taste goooood. What more could you honestly want?

Makes: 16 medium sized squares

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes


For the ‘biscuit’ base:

100g almonds
1 tbsp almond butter
2 tbsp vanilla essence
1/2 tsp Himalayan pink salt
1/2 cup coconut sugar
1/4 cup coconut flour
2 tbsp coconut oil
100g 90% chocolate (or 75g cacao solids)

For the Grasshopper cheesecake:

1/2 cup coconut oil
50g cacao butter
1/2 cup coconut milk
1/4 cup coconut sugar
200g cashews (soaked for at least 4 hours but preferably overnight)
1/2 tsp vanilla essence
1 peeled courgette (finely sliced)
10 drops peppermint extract

For decoration:

A little grated chocolate (this is optional but I think looks fab!)


  1.  For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs crossed with chocolate it’s done!).
  2. Line a 6″x8″ tin and pour in the base mixture.  ‘Knuckle’ the mixture in until evenly distributed. Place in the freezer until it is needed later.
  3. For the cheesecake filling place the coconut oil, cacao butter, coconut milk and coconut sugar over a bain-marie until fully melted. This could take around 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  4. Meanwhile, in a food processor blend the cashews and vanilla essence until a smooth paste. This will probably take around 5 minutes.
  5. Once the cacao butter mix has melted fully, pour it into the cashew paste and blend until smooth. Make sure you periodically scrape down the sides of the food processor bowl with a spatula to ensure that it mixes evenly.
  6. Add your courgette, peppermint extract and chlorella powder. Blend until smooth and evenly distributed. Be sure to scrape down the sides of the bowl thoroughly.
  7. Remove the biscuit base from the freezer and pour over the Grasshopper cheesecake mix. Spread evenly with a spatula until the mix is level.
  8. Sprinkle over your grated chocolate and return to the freezer until set.
  9. Remove from the freezer and cut into squares. Serve and enjoy! Yummy yummy!


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  • Reply
    26th October 2014 at 11:22 pm

    This looks great! I’m scrambling to see if I have all the ingredients!

  • Reply
    29th October 2014 at 1:43 am

    These look very cool indeed 🙂 Thanks for sharing 🙂

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