This chocolate mint-mallow pie is basically a full version of our adorable MINI MINT MALLOW TARTS. Those hit the blog last winter and were a huge hit! Dainty little tarts of minty fresh chocolate! Drool worthy and quite the centerpiece for any holiday dessert table. All this deliciousness nestled inside our blog favorite PALEO PIE CRUST or our PIE CRUST MIX!
When we learned about Sweet Apricity marshmallows we were immediately smitten. Pairing them with decadent chocolate and boom, this chocolate mint-mallow pie was born. This filing is luscious and oh so very rich, so it won’t take too much to satisfy that chocolate craving. If you want it to be a bit milder, use the full amount of eight tablespoons of almond milk instead of six. Still chocolatey…still delish!
This pie is also a time saver for the big day! You can make it a couple days ahead and store in the refrigerator. On the big day all you have to do is dollop your favorite whipped cream up on top. If you feel fancy, add some chocolate shavings or a dusting of cocoa powder. Dessert is ready!
Using the delicious marshmallows from Sweet Apricity makes these tarts delightful! All of their products are paleo friendly and beyond delicious. Click over to their site to see all their goodies and be sure to use the discount: BACKPORCHPALEO at checkout for 15% off!
Our other recipes using SWEET APRICITY goodies:
Our favorite ingredients used in this recipe!
chocolate mint-mallow pieCourse: Holiday, Our Favorites!, Pie, Pie Crust Mix, Sweet TreatsCuisine: dessertDifficulty: Easy
delicious & decadent chocolate minty goodness in every bite!
1 recipe of our paleo pie crust, pre baked
40 Sweet Apricity vanilla marshmallows (126g)
6-8* tbsp almond milk
8 oz dark chocolate, roughly chopped
¼ tsp fine sea salt
12-16 drops peppermint essential oil
2 cups dairy free whipped cream
Additional whipped cream, for garnish (opt)
Chocolate shavings, for garnish (opt)
- Add marshmallows, almond milk, chocolate and peppermint oil (if using) to a medium saucepan. Melt slowly over medium low heat, stirring constantly to fully incorporate. Do not let it burn.
- Remove from the heat and pour into a heat resistant bowl to cool, typically about 30 minutes. When cooled, fold in the whipped cream and stir until fully incorporated and smooth.
- Pour into the prepared pie crust and place in the refrigerator to set up. To serve, top with additional whipped cream and chocolate shavings (if using). Store in the refrigerator for up to a week.
- *If you like a very rich and thick pie, use 6 tablespoons of almond milk. If you would like a less dense pie, use the full 8 tablespoons (½ cup) of the almond milk.