Home //S’mores
From Amber Shea Ford – Overland Park, KS
½ cup soaked raw Cashews
½ cup Coconut Butter, softened
2 tbsp Coconut Oil, softened
1 tbsp Coconut Nectar
½ tbsp Vanilla
10 drops liquid Stevia
Pinch of sea salt
1-2 tbsp water, as needed
Blend all ingredients in a high-speed blender, adding only as much water as necessary to obtain a smooth consistency. To serve, spread a graham cracker with marshmallow creme, top it with a square of raw chocolate, and put it in the dehydrator for a couple minutes to get it melty and gooey. Raw S’mores – it can be done!
If you have marshmallow extract, definitely throw teaspoon of it in there, but it’s still delicious without it. Also, if you don’t have coconut butter (such as Artisana), just double the amount of soaked raw cashews or, for a nutty twist, use raw almond butter!
From Amber Shea Ford – Overland Park, KS
1 ¾ cup Coconut Flour
¼ cup Coconut Crystal
¼ cup water
1 tbsp Coconut Nectar
1 tbsp Vanilla
1 tsp Cinnamon
Pinch of Sea Salt
Combine all ingredients in a large bowl. Mix thoroughly (dough will be thick). Spread in an even layer (about ⅛-inch thick) on a Paraflexx-lined dehydrator tray. Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration – exact times and temps aren’t really a big deal). Flip it over onto a cutting board, peel away the Paraflexx liner, and cut into rectangles (a pizza cutter works great). Transfer to the mesh-lined dehydrator tray and dehydrate another hour or two, depending on how soft you want your graham crackers to be.
If you have marshmallow extract, definitely throw teaspoon of it in there, but it’s still delicious without it. Also, if you don’t have coconut butter (such as Artisana), just double the amount of soaked raw cashews or, for a nutty twist, use raw almond butter!
