RAW SMORES
Serves 4–6
Graham Cookie
5 cups cashew flour
2 1/2 cups oat flour
3/4 cup water
1 3/4 cups maple syrup
2 tablespoons vanilla extract
1 teaspoon sea salt
2 tablespoons cinnamon
Cookie Instructions
Mix ingredients in medium size bowl by hand. Spread flat on dehydrator screens, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours. Make an incision with the back of a knife for six rectangles. Dehydrate another 6 hours and separate the pieces. Keep well sealed, at room temperature until ready to serve.
marshmallow crème
2 cups cashews, soaked
1 cup coconut meat
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup agave
1/4 cup coconut oil
1 small bottle Lorann Marshmallow Concentrated Oil
Instructions for Creme
Blend until smooth in Vita-Mix. Pour into plastic lined half sheet pan; refrigerate overnight or freeze if prepared 1–2 hours prior to serving.
Dark Chocolate Butter
4 cups maple syrup
2 1/2 cups cocoa powder
2 cups coconut oil
1 teaspoon vanilla extract
1/2 teaspoon salt
Butter Instructions
Whisk all ingredients in large bowl. Blend in batches in Vita-mix. Pour into half sheet pan and store in freezer.
ASSEMBLY
2 tbs. cinnamon
Bring Crème to room temperature at least 20 minutes prior to serving. Warm chocolate and grahams slightly in dehydrator.
Lie one graham on a plate. Carefully spread a generous amount of marshmallow crème on top and pour an even more generous amount of chocolate over that, allowing it to slightly run off onto the plate. Set another graham on top, but off center, exposing the crème and chocolate. Sprinkle the plate with cinnamon powder.
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