*Note: I made a mini tart (7″ pan), but you can easily double this recipe for a full size tart pan.

Crust Ingredients:
1/4 cup coconut oil, melted or very soft
1/4 cup liquid sweetener of your choice (I used maple syrup)
1/2 tbsp pure vanilla extract
1/4 tsp salt
1/2 cup water
1/4 cup natural smooth/creamy peanut butter
1/2 cup coconut flour
1/4 cup potato starch
1/4 cup cocoa powder

Filling Ingredients:
1 tbsp coconut oil
1 cup vegan mini marshmallows (I used Dandies)
1/2 cup natural smooth peanut butter
pinch of salt
1 can full fat coconut milk (chilled in the fridge overnight)
1 tsp pure vanilla extract

Garnish options:
Use some cacao nibs or chocolate chips to sprinkle on top of the finished pie. Or top with some whipped cream or chopped roasted peanuts. Or drizzle with chocolate sauce… Or leave it “nude” — it’s delicious either way :)