Rocky Road Caramel Drumstick Pie (Vegan)

~ 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.

Marzipan Protein Bites

These little morsels are rich and satisfying, made of nut butters and sprinkled with a touch of cacao.  It's like dipping your spoon into the almond butter jar but 10x better.

1/4 cup almond butter (raw is preferable, but I didn't have any)
1/4 cup raw walnut butter (Artisana)
5 medjool dates
1 1/2 tsp organic almond extract
1/8 cup melted coconut oil.
raw cacao powder for the topping

1) Blend nut butters, dates and almond extract in a high speed blender or food processor until smooth.

2) Place coconut oil in a glass dish, then place that dish in a bowl of boiling water until the oil is liquified.  Then add that to the blender mixture.

3) Press into a small dish or sealable container and top with raw cacao powder

4) Refrigerate until solid and cut into small squares.