Talk about deliciousness, people! These semi-raw vegan s’mores are bit-sized delights that are just as delicious, if not better than the real thing. You get that gooey marshmallow inside from a classic s’more and the luscious melted chocolate, all on top of a homemade graham cracker inspired cookie.
- Prep Time:20m
- Cook Time:5m
- Total Time:25m
- Serves: 24 servings
- Category: Desserts, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Marshmallow Fluff
- 1 c raw cashews
- 1 c coconut milk
- 1 tbsp. alcohol-free vanilla extract
- 1/4 c chia seeds
- pinch of sea salt
- 1/8 tsp. pure stevia powder, or to taste
For the Graham Cracker Base
- 1/2 c raw walnuts, chopped
- 1/4 c raw hemp seeds
- 4 tsp. raw lucuma powder
- 1/8 tsp. sea salt
- 2 tbsp. coconut flour
- 1/4 tsp. pure stevia powder, or to taste
- 1 tsp. cinnamon
- 2 tsp. alcohol-free vanilla extract
- 2 tbsp. unsweetened almond milk
For the Chocolate Coating
- 1/4 c raw cacao powder
- 2 tbsp. virgin coconut oil (preferably organic)
- 1/4 tsp. pure stevia powder, or to taste
Instructions
For the Marshmallow Fluff
- Add all of the ingredients to a high-speed blender and blend until smooth. You may need to use the tamper to ensure that all the cashews are blended.
- Pour this mixture into a bowl, cover, and chill in the refrigerator while you prepare the graham cracker base.
For the Graham Cracker Base
- Set out 24 mini silicone muffin cups or a muffin pan and grease the molds with coconut oil to prevent sticking. You can also use muffin papers.
- Add all of the ingredients, except the vanilla extract and coconut milk, to a food processor and pulse until you get a mixture that resemble crumbled graham crackers.
- Pour the vanilla extract and coconut milk into the food processor and continue blending until you have a mixture that resembles a moist dough.
- Press about 1 tablespoon of the dough into each of the muffin molds, pressing the dough into the bottom of each mold to create a disc. Place the molds in the freezer to set for 20 minutes.
- Remove the molds from the freezer and pop each base out of the molds. Place them on a small baking sheet lined with parchment paper.
- Remove the bowl of marshmallow fluff from the fridge and use a tablespoon to scoop the fluff onto each graham cracker disc. Place the baking sheet in the freezer for 20 minutes.
For the Chocolate Coating
- While the marshmallow fluff is hardening in the freezer, add all of the ingredients to a small saucepan over medium-low heat. Stir occasionally to make sure that the chocolate coating is evenly combined (about 5 minutes).
- Once the mixture is melted, remove from heat and set aside.
- Remove the frozen marshmallow cookies from the freezer and drizzle about one teaspoon of the chocolate sauce over each cookie. If you want to coat the cookies in more chocolate, simply make a larger batch of chocolate coating.
- You can enjoy them right then and there because the hot chocolate sauce will make the frozen marshmallow fluff nice and gooey.
- Store the s'mores in an airtight container in the fridge for up to four days. Enjoy!
