S'mores ( low-sugar, gluten free, grain free )

What you will need:
for the cookie:
1/2 cup (2oz) – walnut halves
1/2 cup (1 3/4oz) – finely shredded coconut flakes
3 tablespoons (1oz) – mesquite flour (can use nut meal, carob, or cocoa)
1 tablespoon coconut oil
1 tablespoon flax meal
1 teaspoon cinnamon
2 tablespoon yacon syrup or molasses (or could do maple syrup)
pinch sea salt

for the marshmallow:
1 1/2 cups water
3/4 tsp liquid stevia
3 tablespoons gelatin (beef grass-fed based)
1 teaspoon vanilla extract
1/4-1/2 teaspoon vanilla bean (optional we used it for the little specs of vanilla bean in marshmallows)

for the chocolate sauce:
few drops of stevia
1 teaspoon vanilla extract
6 tablespoons raw cacao powder (cocoa powder is fine)
4 tablespoons coconut oil, liquid
1-2 tablespoons water

Steps to yummy goodness:
for the marshmallow:

  1. Place the 3 tbsp gelatin into the bowl of a stand mixer along with 1/2 cup water. Mix together. Let sit for 5-10 minutes. Have the whisk attachment standing by. **you could use a hand mixer for this
  2. Next step you can do in a small saucepan , heat up 1 cup water over medium high heat or heat up the 1 cup water in the microwave. Basically you are looking for just about boiling water. Begin to heat the water. Once the water reaches just about boil temperature immediately remove from the heat.
  3. Turn the mixer on low speed and, while running, slowly pour the hot water down the side of the bowl into the gelatin mixture. Once you have added all of the water, add in vanilla extract and vanilla bean powder and liquid stevia, and increase the speed to medium-high. Beat at medium-high for 1-2 minutes than increase speed to high. Continue to whip until the mixture becomes slightly thick, approximately 10 to 13 minutes.
    While the mixture is whipping prepare the pans as follows.
  4. We used a bread loaf pan. You can use anything you like. Lightly grease your pan with some coconut oil. You could put done wax paper instead if you wanted.
  5. Once your marshmallow mixture is starting to look like it has some body to it (almost forming peaks), pour the mixture into the prepared pan, using a spatula for spreading. Allow the marshmallows to sit uncovered for at least 4-5 hours.
  6. Once marshmallows have set for a few hours you can start to cut into desired shapes using a sharp knife. Store in an airtight container. We store our sugar-free marshmallows in the refrigerator.

** for those that do not want to use gelatin – you can try agar agar – 3/4 tsp – 1 tsp

for the rest of the s’more:

  1. Gather your s’more cookies ingredients together.
  2. Once cookies batter comes together, carefully roll out on a parchment paper. Grab a circle cookie cutter and start cutting out the cookies. We got 6 cookies. * Size and amount will vary depending on the size cookie cutter you use.
  3. We dehydrated our cookies at 110 degrees for about 6-8 hours. You do not have to do this part, you can place cookies in a 200 degree oven for about 3-4 hours. This part helps set the cookies.
  4. Once cookies are done set to the side to cool.
    Next grab your marshmallows and start cutting them into circles using the same circle cookie cutters.
  5. Next time to make the chocolate sauce for the topping.
    Place all your chocolate sauce ingredients into a glass bowl. Begin to stir. Continue to stir until it is all mixed together.
  6. Build your cookie s’more cookies with marshmallows in the middle. Top with chocolate sauce.
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