~ Inspired by the nostalgia of caramel drumsticks and rocky road desserts, I half-hazardly combined the two in this vegan adaptation. ~
Graham Cracker Crust
1.5 cup finely ground gluten free graham crackers
1/3 cup coconut sugar
a pinch of salt
8 tbsp coconut oil
Mix together and press into a glass backing dish.
Bake for 7m @ 375 degrees. Then let it cool.
Melt 1 cup dark chocolate chips in a double boiler. Line the cooled crust and then place in the freezer to solidify. This is to mimic the drumstick cone chocolate coating.
Coconut Cream Filling
160 ml coconut cream
1/2 cup coconut oil
1/4 tsp vanilla bean powder
3 tbsp agave
Almond Butter Caramel
1/4 cup almond butter
1/4 cup agave (maple syrup would have been optimal but I was out.)
2 tbsp coconut oil
Toppings
Drizzle with almond butter caramel and top with vegan marshmallows, chopped, unsalted peanuts and shredded dark chocolate.
