Paleo S’mores Bites

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s'mores

What are these, you ask?  S’mores Bites.  I keep a list of ideas in my head (and my Ipad when I have too many to remember) and this one has been lingering around for a while.  I told you around the fourth of July that I made homemade s’mores with my friend, Lindsey.  We had everything down to the homemade marshmallows, which I had never attempted because anything with a candy thermometer just seems excessively complicated.  Well, complicated is not what I like in everyday life, but I do appreciate special effort around special occasions because the treats are that much more special.  They only pop up at special occasions, and you eventually build nostalgia around them.  You know, that thing that you go “Remember when mom used to make those amazing cupcakes?!”  Well, these are not for the faint of heart because they are exactly what I said “Slightly complicated which makes them special, and should only come out during special occasions.”  So now that I have made marshmallows successfully, I wanted a cute pop-in-your-mouth idea.  Here it goes….

This granola is my all time favorite.  It is salty and sweet.  If I am using it as granola and not s’mores bites, I add raisins in while it’s still warm after baking.  Use this recipe for everyday use, you won’t regret it!

Granola:

  • 1 cup sliced almonds or pumpkin seeds
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup unsweetened, shredded coconut (I wouldn’t leave this out because the spices really adhere to it!…but would be fine without)
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw honey
  • 1 tsp salt (please keep the salt!  I love the salty/sweet effect!)
  • 1 tbsp cinnamon

1. Preheat oven to 300 degrees.

2. Mix all the ingredients together.

3. Put on a baking sheet lined with aluminum or a silpat, etc.

4. Bake for 20-25 minutes, stirring occasionally

5. Let cool.

Marshmallows:  I used this recipe this time, but for the 4th of July I used the recipe out of Paleo Indulgences and both worked great!

For the s’mores bites, make a pan of marshmallows per the instructions and while they are setting up, make the granola.  Place your granola through a food processor to get it a little finer crumble or use good ole elbow grease and put it between 2 sheets of parchment paper and mash it up with a rolling pin.

Once the marshmallows are done, cut them into 2-bite squares.

Dip them in heated chocolate until they are covered, and immediately roll them around in the crushed granola.  Put on a baking sheet to set!  That’s it!  This is super easy other than it’s slightly intimidating due to the marshmallow production and it has two ingredients you have to make.

I know that no one will go to the effort to make these bad boys because my readers like EASY and delicious!  However, if you get a wild hair, this is one you won’t regret!!!!

 

Smores and the 4th of July

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smores
The 4th of July in my group of friends is always a big deal because we have a huge “wiffle ball meets dodgeball meets soccer” tournament we call Freedomball. Everyone comes in from out of town and we think of every excuse to get together that we can. Well, I have had a candy thermometer staring at me since Christmas, and I thought “this is it. I’m making marshmallows.”

I used both the graham cracker recipe and the marshmallow out of Paleo Indulgences.

Graham Crackers

  • ¼ C Coconut Flour
  • ¼ C Tapioca Starch
  • ¼ C Arrowroot Starch
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 ½ tsp Cinnamon
  • 1/3 C Pure maple syrup
  • 1 egg
  • 2 tsp Pure vanilla extract
  • ¼ C Coconut oil, melted

Directions:

1) Preheat oven to 350°.
2) Place the dry ingredients in a medium bowl and whisk to combine.
3) Add the maple syrup, egg and vanilla extract. Mix well with a hand mixer.
4) With the mixer on low, slowly add the coconut oil. Blend well to incorporate. Let the
dough rest for 3 minutes.
5) Pat the dough into a disc, cover in plastic wrap and refrigerate 15 -30 minutes.
6) Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a 1/4-inch thick rectangle. Remove top piece of parchment, place bottom piece with the dough on the baking sheet.
7) Using a sharp knife, score the dough lengthwise into 6 sections, then across into 4 sections. (Or be independent and make them as large or small as you’d like!)
8) Poke dough all over with fork.
9) Bake 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake 5-10 minutes more, or until centers are cooked and edges are golden.
10) Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.