his easy, no bake, s'mores pie is layered with a gluten free graham cracker crust, creamy chocolate filling, and topped with toasted marshmallows!
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 bar and coconut oil in a microwave safe bowl, stirring every 10 seconds.
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!