• Pie crusts
  • 100g vegan margarine, melted
  • 250g graham crackers
  • 100g vegan dark chocolate
  • Chocolate filling
  • 1 can coconut cream, refrigerated overnight
  • 200g silken tofu
  • 50g icing sugar
  • 200g dark chocolate (vegan), melted
  • Marshmallow
  • 100ml thick aquafaba (from a good quality, 400ml
  • can of chickpeas)
  • 1/2 tsp cream of tartar
  • 2 tbsp caster sugar
  • 180g liquid glucose
  • 80g caster sugar


  1. Make the pie crusts
  2. Melt the chocolate and margarine in a bain marie. Blitz the graham crackers in a food processor, then pour in the warm liquid and blitz to bring it together. Spoon the mixture evenly between the individual pie cases and press it into the corners and up the edges so it’s flush with the top of the cases. Put into the fridge for 30 minutes while you make the filling.
  3. Make the chocolate filling
  4. Strain the chilled coconut cream, discarding the water, and put it into a food processor. Add the silken tofu and icing sugar, then blitz until smooth. With the motor running, drizzle in the melted chocolate and process until it’s well mixed together, then pour it into the prepared pie cases and chill for 2 hours, or overnight.
  5. Make the marshmallow filling
  6. Put the aquafaba, cream of tartar and caster sugar into a stand mixer and whisk to firm peaks. Meanwhile heat the liquid glucose and remaining caster sugar in a small saucepan, until it reaches 120C. With the stand mixer running, slowly pour the hot syrup into the egg whites and whisk until light, fluffy and starting to cool. Put the marshmallow filling into a piping bag fitted with a 1 centimetre round tip. Pipe the marshmallow on top of the chilled cases then use a blowtorch to brown it. Serve immediately.