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1
Start by pouring boiling hot water over the raw cashews (for the filling) and letting set for 1 hour to soften.
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2
To make the crust, add almonds, cocoa powder, dates, and sea salt into the bowl of a food processor and process until almonds are finely ground. Add pure maple syrup and process again until mixture clumps together.
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3
Divide mixture among several 4-ounce jars or whatever size mason jars you have. Try to pack the crust gently so it's easier to eat later once it's hardened a bit.
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4
To make the filling, add drained soaked cashews into a kitchen blender, along with pure maple syrup, non-dairy yogurt, and melted coconut oil. Blend for 2-3 minutes until very smooth, scraping down the sides of the blender as needed.
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5
Add fresh mint leaves and matcha powder to the blender and blend again until mint is broken down into very tiny pieces. Place a fine mesh strainer over a large mixing bowl and pour in the filling from the blender. Use a silicon spatula or spoon to press the mixture through the strainer spatula, removing any pieces of mint leaves.
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6
Pour the filling into the jars over the crust. Place into the refrigerator and chill the jars until filling is firm and set, about 1 hour.
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7
To make the whipped peppermint topping, remove hardened coconut cream from a refrigerated can of full fat coconut milk, scraping the top creamy part into a large bowl. Add pure maple syrup and peppermint extract and whip using a hand blender or stand mixer until the mixture holds soft peaks.
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8
Once the mint filling for the grasshopper pies is firm, remove from the refrigerator. Top each with a dollop of the peppermint whipped cream and some fresh chocolate shavings and fresh mint.
