Raw Caramel S’mores Bites
Makes 16 bars
Crust:
1 cup raw walnuts
1 cup finely shredded dried coconut
3/4 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/4 tsp sea salt
1/4 tsp cinnnamon
12 soft medjool dates, pitted (if not soft, soak them until they are and drain them)
Caramel:
10 soft medjool dates
3 Tbsp raw coconut nectar or maple syrup
2 Tbsp raw pecan butter or raw coconut butter (warmed to liquid id using coconut)
1 Tbsp raw coconut oil, warmed to liquid
1/4 tsp sea salt
1 tsp pure vanilla extract
2-3 Tbsp filtered water as needed
“Marshmallow” layer:
1 cup raw cashews, soaked 4 hours and drained
1 cup young coconut meat (or 1 cup soaked cashews if unavailable)
1/4 cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 Tbsp coconut butter
1/4 cup raw coconut oil, warmed to liquid
Chocolate glaze:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or raw agave nectar
a pinch of sea salt
For the crust, combine walnuts, coconut, buckwheat, sea salt, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a square on a foil lined sheet pan 1/4 inch thick, and set aside in the fridge.
To make the caramel, process all ingredients except for water in the food processor until smooth and well blended. Add a few Tbsp water as needed to create a caramel consistency. Spread over the crust and set aside in the fridge while you make the cream.
To make the marshmallow cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth. With the motor running, add the coconut butter and oil and process a minute more. Pour the cream over the caramel on the crust and place in the freezer until firmed up, about an hour. Trim the edges so that they are even, then cut into small 2×2 inch squares once chilled and set back in the freezer while you make the chocolate.
Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth. To put the chocolate on the s’mores squares, one at a time take a square and set on a fork holding with one hand over a bowl. Using your other hand, take some of the chocolate in a spoonful and drizzle over the square, then place the square back on the foil (the fork helps drain excess chocolate off). Repeat with remaining squares and then place in the freezer just until set, about 5 minutes, then enjoy! Store in the fridge.
Oh my heavens, this sounds absolutely wonderful! My daughter has on her “bucket-list” this summer to make s’mores. You can count on us trying this out!
Awesome! I hope you and your daughter enjoy it :)!
scrumptious!!! as a newbie to the raw food world I am finding it difficult trying to locate real raw seeds, nuts, coconut nectar. I would love to know where people find these types of items if in real stores or online sites! thanks for any info
Well, either in health food stores, or you can order them online from places like http://www.sunfood.com/food.html .
Those look awesome! Such a classic summer treat, love your take on it. Feel free to stop by my link party and share some of your fantastic recipes 🙂
Happy Blogging!
Happy Valley Chow
Thank you :)! I may just have to check it out!
These look incredibly decadent! My favorite dessert is s’mores and this just looks exquisite! I can’t wait to make these!
Thank you :)! Hope you enjoy them as much as I did!
I just made these this morning, snuck a bite of one (sadly have to save the rest) and it was AMAZING! Only change I made was to sub a banana for the coconut meat and maple syrup for the nectar (not raw I know).
Thanks so much for such an amazing recipe!
Awesome :)! SO glad you decided to try making them, and the maple syrup would be perfect! Glad the banana worked out, that would be yummy too! You are so welcome!
This comment has been removed by the author.
This comment has been removed by the author.
Awesome! So happy you made them and enjoyed them :)!
I am glad you enjoy the recipes and the blog, it means so much to me :). Good for you getting healthy, and it is awesome that I can help you enjoy desserts that do not sabotage it. I will be publishing a book soon, it is almost done, I am just looking for a publisher, I have it all written and all!
Is there any alternative to buckwheat? I’m not sure if I can eat it and would rather not risk it – would almond flour/meal be a possible sub? Or perhaps coconut flour? Or is that not thick enough? Thanks!
You can use additional shredded coconut as mentioned above ;).
oh my good god. bookmarking to make these SOON! thank you for sharing the recipe. i am loving your blog!!!
Thank you so much :)! I am glad you are enjoying it, thank you for visiting!
if you wont put coconut meat how many extra cashews do you need??
1 cup.
What is the difference between coconut oil and butter. I thought they were one in the same?
No they aree not the same. Coconut butter is the whole coconut flesh, not just the oil. Like nut butter. You can see how to make it if you do not want to buy it on my helpful tips and ingredients page.