O’Wheatgrasshopper Cheesecake for St. Patty’s Day

grasshopper pic

Top of the mornin’ to ya lovely lassies and laddies! Skip the green beer and go for wheatgrass! It won’t stain your tongue or give you a headache in the mornin’. You’ll take a lik’n to its fresh taste as it’s a perfect compliment to the crisp mint as well. And, chocolate…that goes with everything, right? Grab your blender and whip these plant parts up into this bright green pie plate of MacHeaven. Happy St. Patrick’s Day!

O’Wheatgrasshopper Cheesecake


Makes one 9″ cheesecake


1/3 C + 1 t Coconut oil, liquid

1 C Almonds

1 C Cocoa powder

1/4 t Sea salt


Place the jar of coconut oil in a sauté pan with water and gently warm to a liquid state. Using a pastry brush, coat bottom and sides of 9″ glass pie dish with one teaspoon of coconut oil and set aside. Place almonds in a blender and blend into almond flour, pulsing as to not heat the flour, then sift. Place coconut oil, almond flour, cocoa powder and salt into a mixing bowl and thoroughly mix with a wooden spoon. Press the dough firmly into the bottom of the glass pie dish, using water to keep fingers moist while pressing. Cover and place in freezer while making the filling


2 C Cashews, organic & sprouted

3/4 C Plant-based milk (almond, soy, coconut or other)

1-2 4″ Pots of wheatgrass

1 Bunch of mint, fresh

1/2 C Agave, organic & raw

2 t Vanilla, organic

1/4 t Salt

1/2 C Coconut oil, organic & raw

1 Avocado, medium

3/4 C Enjoy Life semi-sweet chocolate mini chips

grasshopper cheesecake


Place cashews in a bowl, cover with filtered water and let soak for 4-6 hrs. Drain and discard water. In a high-speed blender, pour in the plant based milk. Next, cut the blades of grass off of one to two pots of wheatgrass, depending on your preference of flavor, and add the grass to the blender. The wheatgrass flavor will intensify while freezing. Next, add the mint leaves and stems to the blender and blend throughly. Pour through a nut milk, reusable produce bag, cheesecloth or press through a strainer. Remeasure only adding 3/4 C of the green milk back to the blender. Place all ingredients except for chocolate chips, into the blender. Blend until smooth and creamy. Let the mixture cool. Fold in 1/2 C of the chocolate chips into the mixture. Pour the mixture into the prepared pie plate. Tap pie plate gently on counter to level the filling. Sprinkle the top with 1/4 C of the chocolate chips. Cover the cheesecake and freeze.


3/4 C Enjoy Life semi-sweet chocolate mini chips


In a double broiler, melt chocolate chips throughly and drizzle in all different directions over the top of the cheesecake. Place back in freezer for 15 minutes. When plating, drizzle more of the chocolate over each piece and on to the plate as pictured. Do not let any water come into contact with the chocolate or it will seize up and clump.


All ingredients are available at D&W Fresh Market

WOTV 4 women’s healthy eats expert Margaux Drake

For more on Margaux’s work visit her blog and business site.


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