S’mores Almond Butter

Soooo…this happened.

S'mores Almond Butter | edibleperspective.com

S'mores Almond Butter | edibleperspective.com

S'mores Almond Butter | edibleperspective.com

S'mores Almond Butter | edibleperspective.com

S'mores Almond Butter | edibleperspective.com

S'mores Almond Butter | edibleperspective.com

S'mores Almond Butter | edibleperspective.com

…and then this happened as an obvious result.

[spread on toast + broiled for about 1 minute, watching closely]

S'mores Almond Butter | edibleperspective.com

Print this!

S’mores Almond Butter gluten-free, dairy-free // yields ~2 cups

  • 2 cups raw almonds
  • 2 tablespoons coconut sugar
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • scant 1/4 teaspoon vanilla beans, from 1-2 scraped vanilla bean pods
  • 1/2 cup chopped marshmallows, 1/4-inch pieces
  • 3/4 cup crushed gluten-free graham crackers, or graham cookies
  • 6 tablespoons chopped dark chocolate
  • 3 marshmallows chopped, 1/4-inch pieces

Preheat your oven to 320* F.  Place almonds on a large baking sheet in a single layer and roast for 10-12 minutes until light golden brown.  Stir once while roasting.  Let cool for 15 minutes.

Place almonds in a large food processor [11-cup works well] and process until you reach a drippy texture, scraping the bowl as needed.  Almonds will turn to meal, then clump, then smooth out, then turn drippy. ~7-10 minutes – Add in the sugar, cocoa powder, and sea salt and process until drippy.

Place the 1/2 cup of marshmallows into your food processor and pulse about 20-30 times until fully incorporated and marshmallows are chopped more finely.  Do not turn to the “on” position, or the almond butter will turn into a thick dough ball.

Pour almond butter into a bowl and let come to room temperature.  Stir in the graham crackers and chocolate until combined.  Stir in the 3 chopped marshmallows.  Store in sealed jars in a pantry or cupboard for 3-4 weeks or in the fridge for longer [storing in the fridge will create a much stiffer consistency].

notes: To crush graham crackers: Place grahams in a sealed bag and crush with a rolling pin or the back of a wooden spoon.  They don’t need to be crushed to a fine crumb.  Sub sucanat or pure cane sugar instead of coconut if needed.  This recipe is vegan if using vegan marshmallows/chocolate/graham crackers.  The graham crackers I used were not vegan [included honey] but if you’re not gluten-free you may be able to find vegan grahams.  Non-GF graham crackers and non-vegan marshmallows can be subbed if desired.

S'mores Almond Butter | edibleperspective.com

No pinching necessary. 

This is real life.

Enjoy!

Ashley