My minty, vegan/dairy-free Grasshopper Fluff Pudding Parfait combines crumbles of chocolate with cloud-like layers of peppermint and vanilla flavored pudding and fluff. And parents will love how I color the pudding such a minty shade of peppermint – artificial food coloring free. Get my recipe..
Green Color. If I’m making green frosting, pudding or batter I pretty much always use spinach as my method to achieve green. Spinach is highly concentrated in green pigments and you really only need a small amount to create a lovely green color. Spinach juice works best, but if you are blending your batter – or in this case pudding – you can simply drop a pinch of baby spinach right in the mix and the color will take care of itself. The small specks of green look like bits of fresh peppermint. And trust me, you can’t even taste the “spinach” flavor. Especially with the vanilla, chocolate and peppermint flavors in this dessert.
Healthy Top. My favorite vegan whipped topping of choice is called “Healthy Top” by Mimiccreme. You just fluff with a hand mixer and serve! It is soy-free – nut and coconut based. I love it. I made my peanut butter cream pie and chocolate cream pie with this stuff too.
Make it healthier! If you want to shave some calories off this dessert, use just one cookie per parfait – since the pudding is tofu-based there is actually a nice amount of soy protein in each bite. Reduce the amount of white fluff as well.
Freeze it Up! If you don’t have the white healthy top fluff – or want to make a more “frozen” dessert, add in layers of white vanilla coconut milk based ice cream.
Layers of crumbled chocolate cream cookies mingle with fluffy minty green pudding and fluffy whipped topping in this fun dessert. Dive in..
Grasshopper Fluff Pudding Parfait
vegan, makes 4 tall parfaits
8-10 vegan chocolate cream cookies, roughly crushed
Fluffy White Topping:
1 box vegan whipped topping chilled in fridge (Healthy Top by Mimiccreme)
1/4 tsp peppermint extract
19 ounces silken tofu
1 tsp peppermint extract
1 cup agave syrup
1 cup coconut milk or light coconut milk
3 Tbsp coconut oil – softened
2 tsp vanilla extract
1/2 tsp sea salt (to taste)
small handful or baby spinach – or splash spinach juice (for color)
optional: add 1 heaping spoonful of the Healthy Top for extra “fluff” in pudding
1. In a high speed blender, add your pudding ingredients. Blend until smooth. Taste test. Adjust sweetener or salt if needed.
2. Crush your cookies.
3. With a hand mixer, whip your Healthy Top whipped topping – with the peppermint.
4. Start assembling your parfaits – cookies, pudding, whipped topping (repeat).
5. Top with cookie crumbles.
6. Chill in fridge for at least an hour so that pudding can firm up and chill.
Top: For extra “firm” custard-style pudding, try my agar agar method. See it here.