Description
This S’mores Pie transforms the classic campfire treat into a rich, creamy, and indulgent dessert. Featuring a nutty almond-flour crust, velvety chocolate filling, and a toasted marshmallow topping, it’s naturally gluten-free and easily adaptable for dairy-free diets.
Ingredients
- Crust:
- 1 ½ cups almond flour
- 2 tablespoons ground flax meal
- 2 tablespoons coconut sugar (divided)
- 2 tablespoons honey
- ½ teaspoon cinnamon
- 1 large egg
- 2 tablespoons butter, melted (or ghee/plant-based butter)
- Filling:
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup maple sugar or coconut palm sugar
- 3 tablespoons arrowroot flour
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (dairy-free if needed)
- Topping:
- 1 ½ cups mini marshmallows (preferably without high-fructose corn syrup)
Instructions
- Prepare the Crust: Preheat oven to 300°F (150°C). Mix almond flour, flax meal, 1 tablespoon coconut sugar, honey, cinnamon, and egg. Spread thinly on a parchment-lined baking sheet and bake for 15–20 minutes until golden. Let cool.
- Pulse the cooled sheet mixture with the remaining coconut sugar and melted butter in a food processor until crumbly. Press into a 9-inch pie dish and bake at 350°F (175°C) for 10 minutes. Let cool completely.
- Make the Filling: In a saucepan, whisk together coconut milk, sugar, arrowroot, and salt. Bring to a boil while whisking. Remove from heat and stir in chocolate chips and vanilla until smooth. Pour into cooled crust. Refrigerate for at least 4 hours or overnight until set.
- Assemble the Pie: Once chilled, top with mini marshmallows in a circular pattern. Broil for 1–2 minutes until marshmallows are golden and toasted—watch closely.
- Let cool briefly and serve.
Notes
- Use crushed gluten-free graham crackers or chocolate cookies for a shortcut crust.
- Swap mini marshmallows with marshmallow fluff for a more even topping.
- For paleo version, use ghee and unprocessed ingredients.
- Add flaky sea salt on top for a sweet-salty balance.
- Tapioca starch or cornstarch can substitute for arrowroot.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 95mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
