My brother and I used to make root-beer floats with rocky road ice cream when we were teenagers. This pie tastes a lot like the pie version of that, only more chocolatey. All I know is that I’ll remember it as fondly as I do those teenaged floats. As my dad would say: It’s not elegant, but it gets the job done.
For the Crust:
¼ cup whole wheat flour
4 teaspoons cocoa powder
2 ½ TBLSP almond flour (or other nut flour)
1 ½ TBLSP packed brown sugar
Pinch of sea salt
2 ½ TBLSP non-dairy butter, melted
For the Filling:
¼ cup dark chocolate chips
2 teaspoons non-dairy butter
1/3 cup almond milk (or other full-fat non-dairy milk)
1/3 cup vegan mini-marshmallows
1 ½ TBLSP toasted pecans
1 ½ TBLSP toasted coconut
1 ½ TBLSP toasted walnuts
1 ½ TBLSP toasted cashews
Make the Crust:
Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, combine the flour, cocoa powder, almond flour, sugar, and sea salt.
- Add in the melted butter and mix until the dough sticks together when you pinch it. It’s a pretty dry dough.
- Press the crust into a single-serving tart pan, covering the bottom completely and the sides as best you can.
- Bake for 20 minutes or until crisp to the touch.
Let it cool on a wire rack.
Make the Filling:
- Chop the chocolate chips a bit and then place the bits in a small bowl with the butter.
- In a small saucepan, heat the milk until almost but not quite boiling. Pour it over the chocolate chip bits and butter and whisk the mixture until it’s all melted and smooth.
- In another small bowl, combine the marshmallows, toasted nuts, and coconut. (I toasted the nuts and coconut in a dry frying pan over high heat for about 4 minutes, agitating constantly. I just did ‘em all in the same pan.)
- Fold in most of the marshmallow and nut mixture into the chocolate mixture, saving some of it for the top.
- Spread the chocolate and marshmallow mixture into the cooled crust and smooth the top’s surface.
- Sprinkle the top with the remaining toasted nuts, coconut, and marshmallows, and press them in slightly.
- Refrigerate until set, about 3 hours.