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Mini Mocha S’mores Pies

by Georgie Young
on 23rd November 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

These Mini Mocha S’mores Pies are a fun, healthy, and raw vegan take on the campfire classic. Raw digestive biscuit base with a smooth mocha mousse filling, all topped with vegan marshmallow fluff. Divine!

Mini Mocha S’mores Pies

5 - 2 reviews


  • For the biscuit base
  • 75g pecans
  • 1/2 cup ground almonds
  • 2-3 tbsp coconut sugar
  • 1 tbsp coconut flour
  • 1 tbsp lucuma powder (optional)
  • 1 tbsp maca powder (optional)
  • 1 tbsp raw honey or maple syrup
  • 1 tbsp butter or coconut oil
  • 1/4 tsp vanilla powder or 1 tsp vanilla extract
  • Pinch sea salt
  • Pinch bicarbonate of soda (optional)
  • For the mocha layer
  • 1 1/2 cups cashews (soaked overnight)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil (melted)
  • 25g cacao butter plus 25g cacao paste or 50g good quality dark chocolate (melted)
  • 1/4 cup full fat coconut milk
  • 1 tbsp Percol Fairtrade Colombia Ground Coffee
  • 1/4 tsp vanilla powder or 1 tsp vanilla extract
  • 3 large scoops Percol Fairtrade Smooth Colombia Ground Coffee (brewed - see method below)
  • For the marshmallow layer
  • 1 1/4 cups raw cane sugar or coconut sugar
  • 2/3 cup aquafaba (chickpea juice)
  • 1/2 tsp xanthan gum
  • 1/4 tsp cream of tartar
Prep Time


  1. For the base, combine all of the ingredients in the 1.2 L pitcher and process until you achieve a somewhat sandy but pliable texture, which holds its shape when squeezed between your fingers. Divide between your 8 indentations if using a silicone mould our simply pour in the base mixture into your greased pie tin. ‘Knuckle’ in the mixture until evenly distributed. Place in the freezer until needed later.

  2. Place all of the ingredients for your filling in your 1.2L pitcher and pulse a few times before scraping down the side. Select the ‘Extract’ Auto-IQ setting (or blend on high) until smooth.

  3. Now it’s time to brew your coffee using your Ninja Coffee Bar. Add 3 large scoops of your Percol coffee grounds to the filter and fill with water to the mug icon in your water reservoir. Select the mug setting and press ‘Rich’. Once brewed pour in 125ml (1/2 cup) of coffee into your filling mix and once again blend until smooth.

  4. Place your silicone mould (or pie tin) onto a baking tray – this will make it easier to transport to your fridge or freezer. Pour the filling into the indentations and place in the refrigerator for up to 6 hours, or the freezer for 1 hour, until set.

  5. It’s now time to whip up your marshmallow fluff topping. Divide your raw cane sugar into 2 equal halves, Transfer one half into your Ninja Cup and using the ‘Blend’ Auto-IQ setting, process until it begins to turn into an icing sugar like consistency. Place your powdered sugar and the remaining ingredients for the marshmallow into a stand mixer, alternatively use a large mixing bowl and handheld electric or manual whisk. Whisk until smooth and fluffy with stiff peaks. You shouldn’t be able to feel any grittiness of the sugar when rubbing the mixture between your fingers.

  6. Remove your pies from the fridge/freezer and carefully unmould. Take a couple of tablespoons of the marshmallow mix and swirl on top of the pies. Give a quick blast with a chef’s blowtorch, or if you don’t have one simply pop under the grill until golden.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young