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

Scale

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

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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!