Source: Sarah Lipoff
There's something about homemade chocolate pudding that's so rich and indulgent, but when it's mixed with melted marshmallows, it turns into what dreams are made of. The combination is like eating a frosted dark chocolate cloud that ends with a toasty note. And this decadent dessert is, amazingly, dairy free. You're going to want more than one piece.
Dark Chocolate Marshmallow Pie
From Sarah Lipoff, POPSUGAR Food
Notes
Not a fan of marshmallows? This pie bakes up wonderfully without them. Just finish with a dusting of powdered sugar for a touch of sweetness.
Ingredients
- For the crust
1/2 cup flour
1 tablespoon coconut oil
1/4 cup chopped dates
1/4 cup cashews
- For the filling
2 cups plus 1/2 cup Silk Cashewmilk
1/2 cup sugar
1 cup cocoa powder
1 tablespoon vanilla
1/4 teaspoon cinnamon
1/3 cup cornstarch
1 cup minimarshmallows
Directions
- Preheat your oven to 375˚F.
- Pulse together the flour, coconut oil, cashews, and dates until the mixture resembles course sand. Press into the base of a 9-inch pie shell.
- Combine the cashew milk, cocoa, sugar, and vanilla in a saucepan over medium heat and slowly bring to a boil.
- Mix the additional cashew milk with the cornstarch and a touch of salt together, and then add to the saucepan.
- Whisk for 3 to 5 minutes or until the pudding has thickened.
- Pour the mixture over the pie crust and bake for 25 minutes, or until the top has crusted over.
- Remove the pie and sprinkle the top with the marshmallows. Turn on the broiler and place back in the oven until the marshmallows have browned.
- Let the pie set up for 30 minutes in the fridge before serving.
Remove and let set for at least 20 minutes before serving.
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
Image Source: Sarah Lipoff