S'mores Pie

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S'mores Pie by @sunflower_inthecity

Graham Crust:

- 3 Emmy's Organics Vanilla Bean Coconut Cookies

- 1/4 cup sunflower seed butter

- 1/4 cup coconut sugar

- 2 tbsp maple syrup

- 3 tbsp almond milk

- 1 tsp vanilla

- 3/4 cup almond flour

- 3/4 cup oat flour

- 1/2 tsp baking powder

- 1/4 tsp salt

Chocolate Filling:

- 1 large / 2 small roasted sweet potato(es)

- 1/2 cup cacao powder

- 1 cup coconut cream

- 3 tbsp maple syrup

- 1 tsp vanilla

- 1/4 tsp salt


- 1 egg white (or 3 tbsp aquafaba)

- 1/2 cup honey



1. Pulse the Emmy's Organics Vanilla Bean Cookies in a food processor until flour-like. Add the rest of the ingredients pulse until dough forms. 

3. Press dough into a greased skillet with a circle of parchment on the bottom. 

4. Bake at 325 degrees for 25-30 minutes. Them let cool completely. 

5. Add all of the filling ingredients to a blender and mix until silky smooth. 

6. Plop the filling in the crust and spread evenly. Chill. 

7. Beat an egg white until frothy. Heat honey in a small saucepan until it reaches 110 degrees. 

8. Drizzle the hot honey into the egg white while continuing to beat the mixture. 

9. Mix at medium speed for 3-4 minutes, until the meringue is glossy smooth and forms peaks. 

10. Pipe the meringue on the chilled pie. Toast with a blow torch or broil for 5 minutes. 

11. Let it cool again. 



S'mores Pie

S'mores Pie

S'mores Pie

S'mores Pie

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