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
Meringue:
- 1 egg white (or 3 tbsp aquafaba)
- 1/2 cup honey
PROCESS:
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.
ENJOY!
