S’mores Pie

Creamy, chocolaty, and decadent are just a few ways to describe this delicious S’mores Pie. A rich chocolate topping with a creamy vanilla filling, and a crumbly almond and date crust, this pie is sure to leave you wanting s’more!

Vegan S'mores Pie

My younger brother has been whipping up some mad desserts in the kitchen. He’s been getting super creative, making all sorts of desserts like key lime pie nice cream (with pie crust), cookie dough nice cream (with my cookie recipe), pumpkin pie nice cream, homemade fudge, and little candy-bar like turtles. We kind of feed off each other with ideas for desserts. I make something and he takes that recipe and brings it to the next level. It’s been fun! Well, one day we were hanging out, I had just made a delicious strawberry banana cream pie (recipe coming soon) and he was talking about this s’mores pie idea with a fudge he’s recently been making. Crust made with almonds and dates for that graham cracker taste, creamy cashew vanilla filling, and a fudgy chocolate layer on top. Mmmm hmmm so good! So we got to talking, and then creating, and that’s when this master piece was born!

Vegan S'mores Pie

S’mores Pie is made with simple ingredients: nuts, dates, vanilla, chocolate, and water. Exactly how I like my pies. Simple, wholesome, and of course—delicious!

S’mores Pie
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Crust
  1. 1 cup raw almonds
  2. ½ cup dates, pitted
Filling
  1. 1 cup cashews
  2. ½ cup dates, pitted
  3. 1 teaspoon of vanilla extract
  4. ¼ cup water
Topping
  1. 1 cup raw almonds
  2. ½ cup dates, pitted
  3. ¼ cup chocolate powder
  4. 3 tablespoons water
Crumble
  1. ¼ cup raw almonds
Instructions
  1. In a food processor*, combine the crust ingredients (almonds and dates). Pulse together until the crust is sticky. If the crust is too crumbly, add one date at a time to the food processor and continue to pulse.
  2. Pour the crust into a 9 inch glass pie dish and pat with clean fingers or the back of a spoon until the pie crust fills the dish evenly. Be sure to put some crust on the sides of the dish.
  3. Add the filling ingredients (cashews*, dates, vanilla, and water) to a high speed blender. Blend until smooth, add 1 Tablespoon of water at a time (if needed) to help smooth out the texture.
  4. Cover the pie and place it into the freezer for about 2-3 hours, or until the cashew layer is pretty frozen.
  5. To prepare the topping, add 1 cup of almonds to a high speed blender. Blend the almonds until flour-like texture. Then add the dates, chocolate, and 3 tablespoons of water. Blend until smooth. Continue to add 1 tablespoon of water as needed to help smooth out the texture of the fudge. The fudge should be fairly thick, so avoid thinning it out too much. Set the fudge aside in the fridge until needed.
  6. In a high speed blender or food processor, blend ¼ cup of almonds until fine like flour. Set aside.
  7. Once the pie is frozen, remove from the freezer. Carefully spread the fudge layer evenly over the top of the pie. Sprinkle on the almond crumble. Cover the pie and place it back into the freezer for another 1-2 hours. If the pie is very frozen, be sure to allow it to thaw for a few minutes before serving. Enjoy!
Notes
  1. The pie crust can be made in a high speed blender. First blend the almonds until fine (almost like flour) and then add the pitted dates. You do not want to soak the almonds or dates for the crust—as this will make it too watery. I learned the hard way.
  2. If your blender is not overly strong, soak the cashews and dates for the pie filling in hot water for about 30 minutes to soften them up. Once softened, measure out ¼ cup of the water for the pie filling and then pour off the rest of the water.
Kristina DeMuth https://stonebreakerswebgroup.com/