Monday, January 28, 2013

Paleo S'More Pie

Yes, I am just that crazy to do it!

A few weeks ago, I found a recipe for Paleo Marshmallows with a base of gelatin instead of corn syrup like most commercial, even "vegan" brands, contain. Since I am a fan of gelatin and its many uses, I had to make these marshmallows. I mean that. Had. To. It was as if I had been possessed by some hungry (if not slightly puffy) spirit, wherein after it entered my body and seized control of my heart, my will, and my finer motor functions, I was its slave, forced to bust out the stand mixer after a good march through downtown Manhattan, stomping on buildings and harassing Bill Murray and Dan Aykroyd on a rooftop.

I never would have found this marshmallow recipe without Google, nor would I have tried it if hadn't tried it first and made it look sooooooo delectable. I only made some slight alterations after my first attempt.

  • 5 packets of flavorless gelatin
  • 1 cup water
  • 1 cup sugar (they recommend raw honey, which I tried and liked, though I prefer coconut sugar instead-- lower blood sugar spike, and tastes more like marshmallows)
  • 1 tsp vanilla extract (again, I think that's a little low-- I did closer to a Tbsp of this, and it's worth it)
  1. Combine 1/2 cup of water and all gelatin in the bowl of your stand mixer and set on low to mix
  2. In a small pot, combine the other 1/2 cup of water with the whole cup of sugar and bring to a gentle boil
  3. Transfer the sugar water into a heat-resistent pitcher, and turn up the speed on your mixer to about med-high
  4. Slowly pour the sugar water into the mix, making sure the thin stream of the liquid is meeting the bowl first (so the gelatin doesn't temper right away)
  5. Let the mixer do its thang for 13 minutes, preferably covered with a towel to avoid splatter all over your kitchen
  6. With the mixer still running, add vanilla and let it run for another 2 minutes to swirl it all in
  7. Pour the gigantic amounts of marshmallow creme into a large pan or dish, and let sit in the fridge for anywhere from 4 hours to overnight to make sure they set properly
Now that you know how to make the marshmallow portion of the pie, all you need is the rest of the pie! 

I've been taking my recipe for Chocolate Avocado Pudding and using that for the filling of a Chocolate Pudding Pie for a few months, and it works QUITE well, especially after I decided to start adding some dark chocolate chips to the blend and pulsing the food processor a few times to break them up a little. For the crust, I've been using the following:


  • 2/3 cup almond meal
  • 1 spoonful coconut oil
  • cinnamon and nutmeg to taste
  • 1 tsp vanilla extract
  • water to bind
  1. Preheat oven to 375
  2. Grease pie pan with coconut oil or coconut spread
  3. Mix ingredients together until the crumble tastes like graham crackers (you can add more of any ingredient to get the right texture, so add things slowly)
  4. Press mixture into pan, taking it up the sides
  5. Bake in oven for 15 minutes or until golden brown
  6. Let cool before adding in pudding mixture
And all that's left if blanketing with a generous layer of marshmallow! You can always pop the whole thing in the oven for a few minutes to get the marshmallow to soften even more, too.

I think I should win some kind of award for this thing.

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