S’mores Hand Pies

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Fall means bonfires. Bonfires mean s’mores. Everyone knows the luscious, gooey goodness that is a melted marshmallow, all squished between softened chocolate and graham crackers. But sometimes, though you just can’t set up a bonfire,  the longing for a s’more goes on. Enter the s’mores hand pie.
We were lucky enough to develop this recipe with our friend Kristin, who blogs at High Impact Vegan. She is something of a s’mores expert – knowing the specifics that only a true connoisseur could appreciate like just how melty the chocolate and marshmallow should be, the perfect moment to eat a s’more – between hot and too cool, and the right amount of each ingredient for perfect s’mores balance. Basically, we had a blast making – and eating – these treats with Kristin.
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S’mores Hand Pies

Makes 15 hand pies

1 8oz. container vegan cream cheese (we used Tofutti), room temperature

3/4 cup Earth Balance, room temperature

1/4 cup vanilla soy creamer (coconut creamer will work, too)

1/2 cup powdered sugar, sifted

1 1/2 cups all purpose flour, sifted, plus a little for rolling (we used King Arthur)

pinch salt

8 vegan marshmallows, cut into halves (we used Dandies)
1/3 cup chocolate flavored nut butter (we used Peanut Butter & Co. Dark Chocolate Dream)
2 sheets graham crackers, crumbled
1/4 cup vanilla almond milk (coconut or almond milk will work, too)
2 Tbl. sugar, for sprinkling
Make the dough first. In a stand mixer or with a hand-held mixer, cream together the vegan cream cheese, Earth Balance and vanilla soy creamer. When it’s smooth, add in the powdered sugar, flour and salt. Don’t overwork or the dough will get tough – mix until just combined. Transfer the dough to parchment or wax paper and roll up. Chill in freezer one hour or three hours in the fridge. You can keep it in the fridge overnight. Just so that the dough is firmed up when it’s time to roll the hand pies.
To make the hand pies, preheat oven to 350. Sprinkle a flat surface with flour and roll about half of the dough to 1/4 inch. Use a wide jar or large cookie cutter to make big circles, about 3 to 4 inches in diameter. Transfer circles to a parchment-lined cookie sheet. Top each circle with one teaspoon of chocolate nut butter, followed by a sprinkle of graham crumbles and a half vegan marshmallow. To seal the pie, brush almond milk around the edge and fold in half to close. Crimp edge of hand pie with a fork and brush top of hand pie with more almond milk, then sprinkle with sugar. Repeat until all dough is used.
Bake 12 minutes until dough is golden brown. Allow to cool at least 10 minutes before eating! They will be warm and gooey, but not too hot. The pies are tastiest eaten warm, but we didn’t hesitate to devour the leftovers from the fridge, either. You may wish to serve these with a tall glass of soy or almond milk, or perhaps some cocoa.
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