Healthy desserts continue….what do we think of a paleo version of S’mores from edibleharmony.com????
Ingredients for the Graham Cracker:
2 cups of almond flour
½ cup of tapioca flour
6 tbsp of coconut oil softened
½ tsp of baking soda
¼ cup of honey
1 tsp of ground cinnamon
Preheat oven to 325 degrees Fahrenheit.
In a medium bowl, combine all the ingredients.
Using your hands, knead and massage the dough until uniform.
Roll the dough into a ball and place between two pieces of parchment paper.
Using a rolling-pin or the palms of your hands flatten the dough into a thin cracker width layer.
Bake for 10 to 12 minutes or until golden. Keep an eye on them because they burn fast.
Immediately after taking out from the oven cut into desired shape, using a sharp knife.
Allow them to cool for 3 to 4 minutes and transfer to a cooling rack until crispy.
Ingredients for the Marshmallows:
I cup of honey
4 tbsp of unflavored gelatin
1 cup of water, divided in half
1 tsp of vanilla or 2-3 tbsp of unsweetened cocoa powder
In a small saucepan bring ½ cup of water plus the honey to a gentle boil.
In a separate mixing bowl using a stand up mixer on medium high-speed, mix the remaining ½ cup of water and the gelatin.
Start pouring the hot honey into the gelatin mixture VERY slowly while the mixer is running. Pour the honey into the side bowl and not directly into the gelatin to avoid curdling. This process should take about 3 minutes.
Leave the mixer on for about 15 minutes or until the mixture has the consistency of a foamy shaving cream.
While the mixer is still running, mix in the vanilla, cocoa powder or flavor of choice.
Immediately transfer to a greased or plastic lined baking dish or mold.
Refrigerate for at least 3 hours or until set.
Cut into desired shape.
Ingredients for the chocolate:
4 ounces of tempered cacao paste or unsweetened soy-free chocolate, chopped into small pieces
1 tbsp of cacao butter or coconut oil
2 tbsp of raw honey
¼ tsp of vanilla extract
Fill a saucepan with a couple of inches of water and bring to a gentle boil.
Place the ingredients into a heat-resistant bowl and set over the simmering water until the chocolate is melted.
Remove from heat.
Allow the chocolate to cool down while until it reaches about 85 degrees (If you pour the chocolate while it is still too hot the honey will separate from the rest of the ingredients).
Pour into molds or spread over a parchment paper and place in the freezer until set.
Store in the refrigerator.
To assemble the S’mores melt the marshmallow over the fire and sandwich between two cookies and a piece of chocolate.