No Bake Vegan S’mores Pie (Gluten Free!)
This easy no bake vegan s’mores pie is layered with a gluten free graham cracker crust, creamy chocolate filling, and topped with toasted marshmallows! Perfect for keeping those temperatures down!
If you couldn’t tell, my love for s’mores is real. Like I think it’s the best dang combo out there.
Okay, okay, there are a few iconic combos (looking at you, peanut butter and chocolate, peanut butter and jelly, cookies and cream…okay, you get the picture ha!).
But seriously, s’mores are the best. So I just had to get my fix for s’mores another route: through this easy and gluten free no bake vegan s’mores pie!
This is one of my favorite decadent chocolate treats: it starts with a gluten free graham cracker crust, filled with an easy yet rich creamy chocolate filling, and then layered with vegan marshmallows!
I even have a few tricks to toast your marshmallows because, ya know, you can’t stick a no-bake pie in the oven on broil!
That wouldn’t end well ha!
Get ready for this to be your go-to treat of the summer to keep those temps down!
Vegan S’mores Pie Ingredients
For this vegan gluten free s’mores pie, you’ll need a few ingredients (nothing too fancy over here!) for the gluten free graham cracker crust, the no bake chocolate filling, and then of course the marshmallow topping.
To make this graham cracker oat crust soft yet stable, you’ll need:
- Oats: I love using sprouted oats here, but you can use any! If you’re gluten free for an allergy, always use gluten free certified oats just to be safe 🙂
- Dates: you can purchase pitted dates in your local grocery store. A few of my favorites are Joolie’s or Aurora Natural!
- Vanilla extract
- Coconut milk: you can also use almond milk here! I would go for unsweetened, as the dates already make this crust very sweet!
Next, we need the ingredients for the filling of this no bake chocolate pie:
- Cashews
- Coconut cream: you can definitely use coconut milk as well (full fat), but I wouldn’t use any lighter than that- this will affect the consistency of your s’mores pie, and you don’t want it to be anything but smooth and creamy!
- Cacao powder
- Vanilla extract
- Chocolate bar: this is my secret ingredient to how this vegan s’mores pie is so silky smooth! My favorite to use is Lily’s Sweets chocolate, but you can use your own personal favorite vegan chocolate!
Now for the marshmallow topping…all you need is vegan marshmallows! Simple enough, right? I originally wanted to try making this vegan s’mores pie with a vegan marshmallow cream buttttt I thought, why not keep it simple?!
Marshmallows are really the best way to do s’mores! I found my vegan marshmallows at Trader Joe’s, but there are a few well known brands around at various grocery stores!
How to make a no bake chocolate pie with toasted marshmallows
So what I love most about this no bake s’mores pie is that you don’t ever need to turn on the oven.
And thank goodness, because I’m assuming you’re making this in the summertime, and I don’t know about you, but my house gets hot, even with the AC on full blast ha! There’s just no winning!
Except with this pie 😉
So there are really just two big steps to this recipe, and I highly recommend using a large food processor, like this one, to do most of the work! Then all you need to do is press a button 😉
Gluten Free Graham Cracker Crust
To start, place the rolled oats into your large food processor, and pulse the oats until they’re a fine flour. If you want a chunkier texture, you can leave a few oats unprocessed or not pulse it as much!
Next, add in the dates, vanilla, sea salt, and coconut milk (or other nondairy milk!) and pulse the crust ingredients again until it’s a nice and clumpy batter.
Press the pie crust into a parchment lined 8″ springform pan, starting from the middle and working your way up the sides to give it a more rustic look.
Now, just place the pie crust into the freezer, and we’ll move onto the chocolate filling!
Vegan Chocolate Filling
Next, make sure you give your food processor a good rinse and dry before adding the cashews into it. Blend the cashews together until it’s nice and smooth, like below.
Add in the coconut cream, cacao powder, vanilla, and maple syrup, and then blend it again until it’s smooth.
Now, here’s the trick: melt a bar of chocolate and it’s nice and drippy. Then, pour the chocolate into the blended chocolate filling, place the food processor lid on top (sorry, had to say it, we don’t want your filling on the ceiling, now!), and blend!
You, my friend, just made the most velvety, ultra chocolatey no bake chocolate pie filling!
Pour the chocolate filling into the slightly frozen pie crust, and smooth the top of the pie. Place your vegan s’mores pie back into the freezer, and let it chill for 4-6 hours.
When you’re ready to serve, simply remove the pie from the freezer and top with vegan marshmallows. Now we’ll move onto actually toasting them!
How to toast the marshmallows
So unlike my previous s’mores recipes, where an oven was involved and I could place the recipe underneath a broiler, this is a no bake vegan s’mores pie.
Meaning, no ovens allowed! Or your beautiful chocolate filling that you just worked so hard on will melt away!
Well, I have three options for you!
You can invest in a culinary blow torch (usually between $15-20) and lightly toast the marshmallows (like how I did!). Or you can use a lighter with a handle and gently lower the flame over each marshmallow (a little more tedious)….orrrrr you can leave the marshmallows as is!
I know, I know, I said toasted, but the vegan marshmallows as they are make for a very delicious gluten free s’mores pie topping!
Then just drizzle a little chocolate on top, and you are golden!
I hope you love this no bake s’mores pie as much as I do! It’s perfect for any get together during the summer or even if you’re having that summer craving in the middle of winter ha!
Don’t worry, I’ve been there 😉
Let me know if you make this pie in the comments below, and as always, I’d love to see your beautiful recreations on Instagram and Pinterest, so feel free to tag me!
Happy no-baking and marshmallow-toasting!
If you liked this recipe, check out these!
Vegan Baked Chocolate Cheesecake
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
No Bake Vegan S’mores Pie (Gluten Free!)
- Prep Time: 20
- Cook Time: 360
- Total Time: 6 hours 20 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Freezing
Description
This easy no bake vegan s’mores pie is layered with a gluten free graham cracker crust, creamy chocolate filling, and topped with toasted marshmallows! Perfect for keeping those temperatures down!
Ingredients
Graham Cracker Crust:
- 2 cups sprouted rolled oats
- 1 cup dates, pitted (if they aren’t soft, see note)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup water or coconut milk
Filling:
- 2 cups cashews, soaked for 4+ hours and rinsed
- 1 can coconut cream
- 1 cup cacao powder
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 bar (4 ounces) baking chocolate (I recommend using Lily’s here!)
- 10 vegan marshmallows, halved
Instructions
- Grease and line an 8″ springform pan with parchment paper and coconut oil.
- In a large food processor, pulse the oats until they’re a fine flour (there can be some oats in there for texture if you’d like!).
- Add in dates, cinnamon, vanilla, sea salt, and water/dairy free milk to the food processor and blend all of the ingredients together. It should be a thick and sticky dough.
- Press the dough into the bottom of the pan first and work it up the sides.
- Place the crust into the freezer to chill while you make the filling. Rinse out the food processor to use for the filling.
- In a large food processor, blend the cashews until smooth.
- Add in coconut cream, cacao powder, vanilla and maple syrup, and blend until smooth.
- Melt the baking chocolate in a microwave safe bowl until its liquid.
- Pour the chocolate into the blended chocolate filling and blend again until smooth.
- Remove the crust from the freezer and pour the chocolate filling into the middle of the crust. Smooth the top of the filling and place the pie back into the freezer to chill for 4-6 hours.
- When ready to serve, remove from the freezer and directly place the halved marshmallows on top. Using a culinary blow torch, lightly toast the marshmallows, drizzle with extra chocolate if desired, and serve!
Notes
If your dates aren’t soft, you can place them into a medium saucepan with 1/4 cup of water and bring the dates to a boil. Reduce the heat and let them cook for 5 minutes to soften. Strain the water and let the dates cool for 2-3 minutes before adding to the food processor!
