Recipe by gr8nola
3 cups Black Coco Chia gr8nola or granola of your choice
1 cup medjool dates
3 Tbsp maple syrup
1 Tbsp coconut oil
1 cup dark chocolate chips
1 Tbsp canned coconut milk (not from a carton)
Dash of cinnamon (optional)
2 4.5oz bags of SMASHMALLOW Toasted Vanilla, or flavor of your choice
Extra chocolate chips for sprinkling
Grease a pie dish with coconut oil and set aside.
In a blender or food processor, blend the granola until a fine flour is achieved.
Add the rest of the crust ingredients and blend until fully combined.
Press the crust mixture into the prepared pie tin and refrigerate while you prepare the filling.
Place all filling ingredients in a microwaveable bowl or double boiler and melt until fully combined. If using a microwave, heat in 15-second intervals, stirring in between. Stir until smooth.
Pour the filling into the prepared crust and place back in the refrigerator for 2 hours, until set.
Preheat oven to 415 degrees F.
Top the pie with SMASHMALLOW Toasted Vanilla, then place in the oven for 15-45 seconds (or more, depending on your oven) until the mallows achieve a scrumptious golden glow. Careful not to overheat! Even 10 seconds too long can make them a little too crispy. Enjoy!