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Semi-Raw S’Mores

  17 rater(s)



  • For the marshmallow fluff topping:
  • 1 c (150 g) raw cashews
  • 1 c (240 ml) coconut beverage (the kind in a carton)
  • 1 tbsp. (15 ml) pure vanilla extract or 2 tsp (10 ml) pure vanilla powder
  • 1/4 c (60 ml) white chia seeds (gray work, too, but will make the fluff darker)
  • pinch fine sea salt
  • 7 1/4 (.25 to .5 ml) pure stevia powder, to your taste
  • For the “graham cracker” base:
  • 1/2 c (80 g) raw walnut halves or pieces
  • 1/4 c (30 g) raw hemp seeds
  • 4 tsp. (20 ml) lucuma powder
  • 1/8 tsp. (.5 ml) fine sea salt, to your taste
  • 2 tbsp. (30 ml) coconut flour
  • 2 1/4 tsp. (.5-1 ml) pure stevia powder, to your taste
  • 1 tsp. (5 ml) cinnamon
  • 2 tsp. (10 ml) pure vanilla extract
  • 2 tbsp. (30 ml) unsweetened almond, rice or coconut milk, or as needed
  • For the chocolate coating:
  • 1/4 c (60 ml) raw cacao powder
  • 2 tbsp. (30 ml) extra virgin coconut oil, preferably organic
  • 2 1/4 tsp. (.5-1 ml) pure stevia powder, to your taste


  1. Set out 24 mini silicone muffin cups. Line a tray or two dinner plates with plastic wrap and set aside.
  2. Prepare the marshmallow fluff: In a high-speed blender, blend all ingredients until smooth, using the tamper to help push the nuts into the blades and to help the mixture move in the container.  The texture will be thick; you will need the tamper to help it blend. (If using a regular blender, first grind the chia seeds to a fine powder in a coffee grinder and set aside. Blend the cashews, milk and vanilla until smooth; pour into a food processor along with the powdered chia and remaining ingredients, and process until well combined). Chill in the refrigerator while you make the base.
  3. Make the base: In the bowl of a food processor, process the walnuts, hemp seeds, lucuma, salt, coconut flour, stevia and cinnamon until the mixture resembles graham crumbs.  Add the vanilla and milk and pulse until you have a slightly moist dough. Using one heaping teaspoon (8 ml) at a time, place the dough in the mini muffin cups and pack it down to create a disk at the bottom of the cup.  You should end up with 18-24 disks, depending on the size of your muffin cups.  Place the cups in the freezer for about 20 minutes, until the base is solid.
  4. Pop each base out of the muffin cup and place it on the tray or a plate.  Using a small ice cream scoop or a tablespoon, take mounds of the marshmallow fluff and put them atop each base. Return the base with fluff to the freezer for another 20 minutes, until the fluff is firm on the outside.
  5. Meanwhile, make the chocolate coating: In a heavy-bottomed pot over very low heat, melt the cacao, coconut oil and stevia, stirring constantly. It will seem very runny; this is as it should be.
  6. Remove the nearly frozen treats from the freezer and, using about 1/2 tsp (2.5 ml) for each, drizzle some chocolate coating over each S’more.  (Alternately, you can pour the chocolate coating into a small, deep bowl and then dip the top of each S’more into it). The coating should harden up fairly quickly if the S’mores are almost frozen.  Once coated, store the S’mores in the refrigerator, where the nearly-frozen fluff will quickly return to a soft, gooey marshmallow texture. Makes 18-24 mini S’mores. Will keep, covered in the refrigerator, up to 4 days. May be frozen; defrost overnight in a covered container in the refrigerator.

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