…and then this happened as an obvious result.
[spread on toast + broiled for about 1 minute, watching closely]
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 gluten-free graham cracker or graham cookie crumbs
- 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: 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.
No pinching necessary.
This is real life.