I know, after all that talk about being healthy.
I have good intentions, I swear! This s’mores pie is refined-sugar free. How is that even possible, you say? I’ll tell you. Gluten free graham and pretzel crust ( I had gf pretzels but not graham crackers, it should work just the same). Coconut-sugar-sweetened chocolate ganache filling. And finally: paleo marshmallow fluff. I cannot thank Paleo Fondue enough for this recipe. It’s really amazing.
Don’t be fooled by the *seemingly* hard recipe. It isn’t at all, it just requires a bit of time. Perfect for a lazy Saturday afternoon. A few tips: watch the honey/maple syrup temperature carefully and remove from the heat as soon as it reaches temperature. Don’t be discouraged when you start whipping the fluff, it looks weird, like it will never become fluffy. It is really magical when it starts, though. Just sit back and realize how nice it is that you have a machine to whip it for you. Also, you can double the marshmallow recipe for more toasty topping, and add more coconut sugar to the chocolate filling for a “milk chocolate” experience.
P.S. I photographed this pie the morning after, because I didn’t toast and actually eat it until unreasonably late and not to mention dark hour. Only natural light for me. Do not judge.
1 c. crushed graham crackers
1/3 c. crushed pretzels
1/3 c. coconut sugar
6 T (3/4 stick) butter, melted
1 1/2 c. whipping cream
1 c. coconut sugar
8 oz. (1 c.) unsweetened chocolate, chopped
½ cup Filtered Water
2 envelopes (1 ½ T.) unflavored gelatin
¼ cup of Honey ( I only had 1.7 oz)
¼ cup of Light Maple Syrup (I used 2.2 oz., since I used 1.7 oz. honey)
pinch sea salt
In a large bowl, combine all ingredients with a fork. Compact into a 9′ pie plate. Bake at 325 for 10 minutes, let cool completely.
Combine unsweetened chocolate and coconut sugar in a medium bowl. Heat cream until just simmering. Pour over unsweetened chocolate and coconut sugar. Let sit for 5 minutes before stirring. Whisk until smooth. Pour into cooled pie crust. Refrigerate.
Meanwhile, place ¼ cup of water and the gelatin in the stand mixer. With the whisk attachment on, mix on low periodically to soften the gelatin.
Add the remaining ¼ cup of water, honey, maple syrup, and a pinch of salt to a sauce pan. Heat mixture to about 242oF. The mixture will bubble a lot, and it will probably take about 10 minutes to reach temperature. When it does, immediately take it off the heat. (you can transfer to a heatproof bowl with a spout if you like now)
With the stand mixer mixing on high, slowly pour in liquid mixture along bowl walls. Whip whip whip until mixture is white and has tripled in volume, 6-10 minutes.
Pour marshmallow mixture over cooled tart. When serving time comes, go crazy with a blowtorch I mean safely toast the marshmallow fluff with a kitchen torch or in the broiler for a bit (seriously, not even a couple minutes. Watch it CLOSELY!)