Gluten-Free Grasshopper Parfait

by Evolved Chocolate

Gluten Free Grasshopper Parfait

Don’t trash your empty jar of Roasted Coconut Butter- it’s the perfect vessel for this take on a vintage no-bake pie we made paleo that pairs homemade chocolate cupcakes and chocolate pudding with gluten-free mint chocolate crumbs for a refreshing, minty treat anytime of year!
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Keyword: gluten free, Paleo
Servings: 6 8 ounce cups

Ingredients

Chocolate Cupcake Ingredients

  • ¼ cup cassava flour
  • ¼ cup coconut sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup cocoa powder
  • 1 egg
  • 1 ounce coconut oil
  • ½ teaspoon vanilla extract
  • ½ cup warm water

Chocolate Pudding Ingredients

  • 1 can coconut milk
  • ¼ cup maple syrup
  • 1.5 tablespoons arrowroot powder
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder

Other Ingredients

  • 10 Goodie Girl Mint cookies or our Girl Scout Thin Mint copycat crushed
  • 1 empty jar Evolved Roasted Coconut Butter

Topping Ingredients

  • 1 container Coco Whip
  • 2-3 drops natural green food color
  • teaspoon mint extract

Instructions

For the Chocolate Cupcake

  • Preheat oven to 350℉.
  • Mix together all of the dry ingredients until well combined.
  • Mix together all of the wet ingredients until well combined.
  • Pour wet ingredients into dry ingredients, until combined. Divide evenly in muffin pan.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Set aside to cool.

For the Chocolate Pudding

  • Let coconut milk and maple syrup come to a light boil on medium heat.
  • While it’s heating, whisk together egg yolk and arrowroot powder in a separate small bowl.
  • Take out about ½ cup of the boiling milk, and quickly whisk that in into the egg mixture.(This helps keep the eggs from scrambling when added to the hot mixture.)
  • While constantly whisking the hot milk in the pot, add the egg/hot milk mixture.
  • Let come back up to a boil again while whisking non-stop. You’ll now see it starting to thicken up.
  • After about 1 minute of a light boil, turn off heat. Add salt, vanilla, and cocoa powder.
  • Transfer to bowl. Set in fridge to cool.

Assemble

  • In an empty Evolved Roasted Coconut Butter jar, alternate layers of cupcake, pudding, and crushed cookies until you reach the top of the jar. Enjoy!

Notes

Level: Easy
Nutrition Facts
Serving Size 8 oz. cup
Servings Per Container 6

Amount Per Serving
Calories 373 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 280mg 12%
Total Carbohydrate 47g 16%
Dietary Fiber 3g 12%
Sugars 32g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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