The sweetie-pie folks over at Dandies All Natural Marshmallows asked me to take a crack at a vegan Valentine’s Day dessert using their tasty little marshmallow gems in the mix. Glad to right?
Of course I’d like to share that recipe with you all but even more so….I got to enjoy this creamy, chocolate cloud of a pie for myself…hard work folks!
Dandies Marshmallows are made with all natural ingredients, contain no high fructose corn syrup or gelatin (they’re 100% vegan!), and are the first ever marshmallow to be Non-GMO Project Verified. Oh, and kosher too!
The first Non-GMO Project Verified marshmallows. Made by long-time vegans and longtime friends Ryan Howard and Dan Ziegler, Dandies are air puffed, which gives them a traditional texture and flavor that melts and tastes just like the marshmallows we grew up with. Produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts, and tree-nuts, these vegan marshmallows are also free of wheat, gluten and corn, and certified kosher by the Chicago Rabbinical Council.
For my Valentine’s Day pie, I melted dark Vegan Chocolate Chips, Almond Milk, a bit of Coconut Oil and 1 bag of Dandies Mini Marshmallows into a creamy, dreamy custard. Then blended that mixture in with some coconut cream for a rich, creamy texture that melts in your mouth.
I created a brand new crust for this wonderful pie. It’s made from ground up granola, coconut oil and nut milk.
The combination of crunchy granola and the dreamy, fluffy marshmallow lightened chocolate is a
Valentine’s Day dream.
Best thing about my Valentine’s Day pie? No Gelatin!!
Gelatin is derived from pork skins, pork, horses, and cattle bones, or split cattle hides.
NOT in my pie please!!
The sour, fresh raspberries just put this pie over the top.
Serve a slice to someone you love and they’ll be instantly in luv ♥
- 10 oz. Sweet Granola of choice
- 1/3 cup Organic Coconut Oil
- 1/4 cup Vanilla Nut Milk ( I used Almond)
- 2/3 cups Vanilla Nut Milk
- 10 oz. Vegan Chocolate Chips
- 10 oz. Dandies Mini Vanilla Marshmallow
- 1 Tbs. Coconut Oil
- 2 Frozen Bananas
- 1 Pint Coconut Milk Creamer\
- 1/2 tsp. Sea Salt
- Blend Granola, Oil and Nut Milk in a food processor, pulsing until the granola is sticky and will form a ball when squeezed between fingers.
- Press the mixture into the bottom of an 8" pie plate. Chill until your filling is made.
- In a microwave safe bowl, combine chocolate chips, marshmallows and nut milk. Heat in 30 second intervals until chocolate has softened when stirred. It does not have to be completely melted at this point and the marshmallows will only be slightly softened.
- Transfer the heated mixture to a food processor bowl and chill in the freezer for 10 - 15 minutes.
- Add in the remaining ingredients, oil, bananas, salt and creamer and blend until smooth, about 1 minute.
- Pour the chocolate mixture into your prepared crust ( you may have a little extra filling) and place the pie carefully into a flat surface of your freezer to harden. Freeze for at least 5 hours until the center is completely set. See notes.
- Top with fresh berries or Vegan whipped cream.
- I also made this pie with a pastry crust (pre-baked and cooled) and topped it with a fresh blackberry / cream drizzle which was fabulous. The pie is very rich. A little piece goes a long way so the fresh berry topping is best to contrast the sweet for me. Freeze the pie before serving then thaw 5 minutes before slicing and serving.
- Store in the freezer, tightly wrapped to prevent funky flavors getting to your pie for up to 6 months.
Thanks to Dandies Marshmallows for providing me with product samples for my recipe.
More from my site
- Adding Powdered Greens to your diet, deliciously + a Giveaway!
- Super Simple Super Bowl Cucumber Avocado Jalapeño Gazpacho from ‘FullyRaw.com’