From what I can tell, S’mores are the quintessential “camp” food. What child hasn’t eaten a gooey S’mores bar? Well, dear readers, it’s True Confession time: I am that child who has never eaten a S’mores bar. (Does that make me S’less?)
When I was a kid, summers were a fairly solitary affair. Early on, I grew accustomed to waving goodbye to my friends as they headed off to summer camp, while my sisters and I stayed home to read, draw, play with the dog and acquire a city tan before we returned to school in September. Sure, the staycaytion was due in part to my parents’ limited income, but looking back, it seems to me I wasn’t the most likely camp candidate in any case.
Unlike my most of my cohorts, I never got to experience that first heady kiss of the first summer romance, sneaking out of the cabins at night to meet with the target of my infatuation (Are you kidding? Me, walk alone at night–in the woods? What about the wolves, the foxes, the snakes, the crazed hermit with the axe hiding behind a tree?); kayaking across the rapids (Um, not a good swimmer, and say, are there sharks in that lake?); hiking through the woods on day trips with my cabin mates (What are you, crazy? Mosquitoes love me, no way am I risking West Nile–or whatever the heck was around back then); diving off the rocks into the lake (Hey, you know, you could get a concussion hitting your head on one of those rocks!); or recounting stories around the campfire at night while munching on . . . S’mores (Sure, the S’mores part sounds good, but who wants Stephen King-worthy nightmares after listening to all those ghost stories?).
Yeah, I was a real laugh-riot as a kid.
Well, this summer (while I was avoiding mosquitoes, not swimming, staying away from the woods and refusing to set foot near a water craft of any sort), I decided to create my own version of the classic summer treat.
These babies are raw, bite-sized and contain ingredients that are actually good for you. It took several tries, but I finally created a raw marshmallow cream that is truly marshmallowy–fluffy, slightly gooey, with a rich, intense vanilla flavor (I couldn’t do anything about the grayish pallor, sadly–the one drawback of chia seeds). Each S’more is only about two bites, so despite their over-the-top lusciousness, you won’t feel guilty about eating one (or three).
And while I haven’t consumed true graham crackers in a long while, I think the base for these really does come close. In fact, when I posted a pic of it being prepared in my food processor, one of the first guesses was “graham crumbs.” Yay! In fact, if you’re short on time, you could skip the marshmallow topping entirely (though really, why would you want to?) and just drizzle some chocolate over the base for a wonderful blondie-type bar.
Whether or not you attended summer camp as a kid, I hope you enjoy the nostalgia–and melted chocolate on your fingertips–of these tiny confections. But please, no ghost stories around the campfire.
“Mum, sorry you weren’t a fan, but this camp business sounds pretty good to us! Unlimited hiking and swimming? Count us in! And say, what are these S’mores thingies, anyway?”
Grain-Free and Raw Two-Bite S’mores
A miniature, raw version of the summer classic confection. With a graham-like base and fluffy marshmallow topping, these treats will quickly become a new favorite–no campfire required.
For the marshmallow fluff topping:
1 cup (150 g) raw cashews
1 cup (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 cup (60 ml) white chia seeds (gray work, too, but will make the fluff darker)
pinch fine sea salt
1/16-1/8 tsp (.25 to .5 ml) pure stevia powder, to your taste
For the “graham cracker” base:
1/2 cup (80 g) raw walnut halves or pieces
1/4 cup (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
1/8-1/4 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 cup (60 ml) raw cacao powder
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
1/8-1/4 tsp (.5-1 ml) pure stevia powder, to your taste
Set out 24 mini silicone muffin cups. Line a tray or two dinner plates with plastic wrap and set aside.
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.
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.
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.
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.
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.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, vegan, low glycemic.
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© Ricki Heller, Diet, Dessert and Dogs