No-Bake S’mores Pie

Serves: 12

Use Organic::

Crust:

  • 1½ cup gluten-free graham crackers (broken into small pieces)
  • ½ cup pecans
  • 6 Tablespoons Garden of Life Coconut Oil
  • ¼ cup coconut palm sugar

Filling:

  • 1 cup marshmallows (vegan)
  • 2 cups cashews soaked in water for 30 minutes
  • ½ cup Garden of Life Coconut Oil melted
  • ½ cup cacao
  • ¼ cup maple syrup
  • ¼ cup coconut palm sugar
  • ¾ cup almond milk
  • 1 teaspoon vanilla extract

Topping:

  • 1 cup marshmallows (vegan)
  • 1 cup gluten-free graham crackers (broken into pieces)
  • ½ cup chopped dark chocolate pieces
  • ¼ cup chopped pecans

Directions:

For the Crust:

  1. Place the graham crackers, pecans and sugar into the food processor using the “s” blade and process for about 20 seconds.
  2. Next add the coconut oil and process again until the crust resembles wet sand.
  3. Press crust into a 9-inch spring form pan and place in refrigerator.

For the Filling:

  1. Rinse and drain cashews and place in high speed blender with almond milk, sugar, maple syrup, coconut oil, vanilla and cacao and blend until smooth.
  2. Place a layer (1 cup) of marshmallows on top of crust then pour cake filling on top.
  3. Sprinkle topping mix evenly on top then freeze cake for at least 4 hours before serving.
  4. Store cake in freezer for up to 2 months or in refrigerator for 1 week.

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