While making this recipe I realized that vegan marshmallows (made without refined sugar) don't grow on trees! After a few failed attempts with agar agar and arrowroot - I came back to the drawing board and thought - what makes a s'more delicious? It is the combination of a gooey toasted marshmallow, cinnamon sugar graham cracker and delicious chocolate stacked into a messy handheld sandwich. I figured out that I could achieve the above iconic deliciousness with a coconut whipped cream, a simple grain-free graham cracker recipe, and our Pure and Simple chocolate bar or I've included our fudgey chocolate recipe for a softer chocolate bar! Both are amazing. You can make this completely raw (no baking required) or you can choose to bake the graham cracker recipe. If you're used to a softer graham cracker, I'd suggest the raw version. If you crave that crunch in a s'more, simply bake the crackers. The jury is out on which one is the favorite! We'll let you decide.
I love this recipe because its super easy; it takes only 25 minutes to make and is a breeze to assemble!
Graham Cracker Ingredients:
1 cup almond flour
1/2 cup coconut palm sugar
1 tablespoon coconut oil
1 tablespoon flax seed
2 tablespoons water
1/4 teaspoon sea salt (I used Himalayan)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Chocolate Ingredients: Or 1-2 Pure and Simple Bar Pieces
1/2 cup coconut oil or cacao butter, or a mix of coconut butter, coconut oil and cacao butter
1/2 cup raw cacao
1/4 teaspoon maple syrup, agave or honey
2 tablespoons cacao
1/4 teaspoon vanilla
dash sea salt
Honey Sweetened-Vanilla Marshmallow
1 can full fat coconut milk (chilled at least 15 minutes up to overnight - you want the cream to be semi hard and separated from the milk)
1 tablespoon raw clear honey (if possible, will lead to lighter color)
1/2 teaspoon vanilla
1-2 tablespoons coconut palm sugar or maple sugar
1. Make the chocolate. Line a baking sheet with parchment paper (or plate/pyrex).
2. In a small saucepan on low heat melt coconut oil (or mix of fats) until liquid. Add cacao powder, maple syrup, salt and vanilla and stir well.
3. Pour mixture in baking sheet to create a thick layer of chocolate and place in freezer to set.
4. Make the graham cracker. (For cooked version only) Preheat the oven to 350 degrees F. (For both raw and baked) Line a baking sheet with parchment paper. In a medium bowl mix all ingredients and massage and squeeze with hands until a dough forms (may take a bunch of squeezes). When dough is dough-like, press it into the baking sheet and form a 1/4 inch layer and flatten out with your hands. Try to make sure the layer is consistent throughout. For cooked version, bake for 10 minutes (or until bottom is brown but not burnt). For raw version, place in freezer to set.
5. Make marshmallow. Open coconut milk can and separate cream from liquid coconut. Place in bowl and whisk with vanilla and honey until it resembles whipped cream. Store in fridge until your ready to assemble.
6. To assemble, take graham crackers out and cut into squares. Cut chocolate to match graham cracker sizes. assemble graham cracker, with a big slice of chocolate, put a dollop of marshmallow on top. Sprinkle coconut palm sugar/maple sugar on top and bring fire to crisp until slightly burnt. Put graham cracker on top. Eat right away!
Have you ever wanted to make your own chocolate truffles but didn't know how?! This recipe is super easy (almost fool proof) and uses only five ingredients and one pot!
We love these truffles for a few different reasons. First off, they are the perfect texture - soft, super rich, creamy, and magically melt in your mouth in the most decadent way. They are the perfect combination of rich dark chocolate and subtle rose. We think they'd make the perfect Valentine's day dessert for a romantic dinner or just shared with your gal pals or co-workers for a mind blowing treat that is packed with nutrients! They can be stored at room temperature which make them easy to give as a handmade gift wrapped in foil or in a pretty box.
Did you know rose essential oil is the highest frequency food of any natural substance? What does that mean exactly?! To keep it simple, every thing has a frequency because everything vibrates (because everything is made of atoms!). You, me, plants,etc. The human body = 62-72 MHz (unit of measurement), rose = 320 MHz! Think of it as concentrated life force. Consuming it or smelling it can helps raise your vibration (which improves health and immunity). Rose oil is known to be a natural antidepressant, aphrodisiac, and anti-viral and more. We use a teeny tiny bit in a whole batch of chocolate, so don't worry, you wont vibrate away but we do hope you enjoy the health benefits and uplifting qualities of rose.
These truffles are:
rich & creamy
1 Rose Maca bar - finely chopped
1 TBS coconut oil
1 TBS + tsp coconut butter*
1 TBS maple Syrup
1 TBS raw cacao powder (Plus extra for dusting)
1. Start by getting all the ingredients prepared, chop the chocolate bar and measure out the ingredients. The next process uses the heat from the coconut oil in step 2 to melt the rest of the ingredients. So you'll need those ready to go, in order to not have to reheat the chocolate (which can compromise the integrity of the chocolate).
2. Melt the coconut oil over low heat until it is melted and hot 1-2 minutes.
3. Take the coconut oil off the heat completely and in the same saucepan add the coconut butter and mix quickly until completely integrated.
4. Immediately add the chocolate and stir until melted.
5. Add the cacao powder and stir until combined.
6. Add the maple syrup and stir until combined. Immediately place in fridge.
7. Take the chocolate out after it is in solid form (not liquid). Use a tablespoon to scoop out a ball. Form bar with hands until you form a truffle. Place on plate and repeat until all chocolate is used. Place chocolate back in fridge for a minute.
7. Optional: Dump some raw cacao powder into a bowl. Take out the balls from the fridge and toss with the raw cacao powder until coated.
Serve at room temperature. Store in the fridge covered (chocolate can take on other flavors easily) up to 14 days.
*you can alternatively just use 1/4 cup coconut oil total. The truffles will be much softer so be sure to keep them in the fridge until you serve them.
We hope you love this recipe. Keep in touch with us @notyoursugarmamas (instagram) or @notursugrmamas (twitter) #notyoursugarmamas
Keepin' it real,
Ky & Bennett
P.S. We are excited to announce that we will be a part of health expert Robyn Youkilis's Go with Your Gut book launch party with best selling author Gabrielle Bernstein! If you are in the area, its going to be a great event! You can sign up here.
P.P.S. Don't miss out on our Valentine's Day limited edition bark.
Sweet potatos are rich in vitamin A as beta-carotene and vitamin C- the two antioxidants work together in the body to eliminate free radicals. They also work as anti-inflammatories, and can reduce the risk of developing cancer, according to the National Cancer Institute. These beauties are the perfect accompaniment to any plant-based meal. We enjoyed them as dessert after a hearty vegetable miso-soup with zucchini noodles, quinoa nori rolls, and shaved radish and cucumber salad.
This recipe can be prepared using regular orange sweet potatoes, yams, Korean yams, or exciting purple sweet potatoes like the ones pictured in our version! They're SUPER easy to make and you can even omit the coconut and agave nectar if preferred.
2 Sweet Potatoes, scrubbed clean and sliced 1/2 inch thick
2 T Agave Nectar
3 T raw, unsweetened Coconut Flakes
To make: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spread the sweet potato slices out in a single layer. Bake for 25-30 mins until the centers are soft and chewy. Remove from heat. Drizzle with agave nectar, sprinkle with coconut flakes and serve warm with tea or hot lemon water.
To Make: Combine all ingredients except apple cider vinegar in a medium saucepan and bring to a simmer over medium heat. Once a simmer is reached, lower heat and continue to simmer for an additional 10 mins. Remove from heat and let cool. Pour mixture into a quart-sized glass jar and add 1 C of cider vinegar. Shake and let sit at room temperature for 2 days. To use, simply strain the mixture and enjoy!
It's no surprise that foods rich in color are the healthiest foods on earth, after all, eating is one of the most intimate ways of using the senses to interact with our environment. This past Thursday's Company 'Jam Sesh' lunch was a feast to the eyes while also hearty, satisfying, delicious and deeply nourishing to our bodies!
Ideas were generated and exchanged and conversation and creativity flowed freely as the six of us Not Your Sugar Mama Babes enjoyed piles of crisp baby kale greens topped with a beet/parsley/ginger slaw alongside the star of the show- tender cubes of heavenly teriyaki roasted butternut squash... (recipe below!).
Cooking and eating from nature's color wheel is a fun and simple way to gain inspiration in the kitchen and a useful tool in the pursuit of whole health and nutrition. You can just follow your instincts or, a light investigation on the interwebs can yield a lot of useful information. For example, red foods contain lycopene, a compound that helps prevent heart disease; dark blue and purple fruits are rich in antioxidants; dark, leafy greens are rich in folic acid and are a great source of calcium and iron; and orange foods, like the butternut squash in this dish are rich in vitamin C with a one cup serving providing almost half of the recommended daily dose!
Every time I peel back the tough skin of a butternut squash my heart sings at the sight of its tangerine flesh with the warmth of stored energy from the sun glistening forth. Boasting many health benefits, butternut squash is part of the gourd family which also includes pumpkin, melon, and cucumber. Although I've always thought of them as a "starchy vegetable" these graceful, hourglass miracles are technically a fruit because they contain seeds. They also contain fiber (making them heart-healthy), potassium (important for bone health), vitamin B6 (necessary for proper functioning of the nervous and immune systems), folate, and phytonutrients! Their gorgeous color signals an abundance of carotenoids which protect against heart disease and very high beta carotene content (which the body automatically converts to vitamin A) which has been said to ward off breast cancer and protect against age-related macular degeneration!
Teriyaki Roasted Butternut Squash
You will need:
- one medium butternut squash, peeled and cut into 1 inch cubes
- 1/4 C organic maple syrup
-1/4 C bragg's liquid aminos or namah shoyu
-2 T extra virgin olive oil (or oil of choice)
-fresh garlic, minced (I used A LOT: 6 to 8 cloves)
-fresh ginger, minced (again, I used A LOT about 3 to 4 inches!)
-sea salt and fresh ground black pepper to taste
Preheat oven to 400 degrees F. In a large mixing bowl combine all the above ingredients and let sit for at least 20 mins. Cover a baking dish with parchment paper. Pour contents of bowl evenly over the parchment paper and roast in the over for about 45 mins. until the squash is fork tender. Enjoy!
Thanks so much for reading! Let me know how it turned out, if you modified or tweaked anything, or if you have any input! Stay tuned for more hearty, healthy, vegan and gluten free meal ideas! What satisfies you when it's cold out? What are you favorite winter time vegetarian dishes!?
find me on Instagram