Healthier S'mores Cups

In searching for a thank you gift, I found my way to these cute little deconstructed s'mores packages on Etsy that said "Thanks S'more." Just having had a s'more at a recent yoga retreat bonfire, I knew I wasn't a big fat melted marshmallow lover - but I did love the idea. I needed something small and somewhat healthy. These little cups I found on the foodnet did the trick, so I got to work testing, tweaking, testing, and repeating (roughly 5 times). I wanted the taste and flakiness of a graham cracker with the density to stand up as a cup. Like a campfire gone bad, my kitchen was drizzled in chocolate and covered in marshmallow for weeks.

 

As for me, I was covered in the 10% indulgence factor I include in my health plan. Plus these are gluten free and dairy free and small, so that helps, right? Like smelling too many perfumes at once, I eventually could no longer taste the difference. I called in for backup and got my boys to help settle this cup conundrum. For the record, I liked the graham cracker crust. Despite being flaky and unsturdy, it had all the gluten-free graham cracker qualities I was seeking. My boys liked the overall taste and density of the almond butter cup, but weren't so hung up on finding a healthier tasting s'more - they just liked it. So, I offer up both recipes here and leave it up to you. You really can't go wrong. 

 

As for homemade marshmallow fluff, this fellow food blogger nailed it so no testing needed from me. But I will give you this warning: it makes a lot and is dangerous. Cutting it half doesn't work and neither does storing it in airtight container. Just spare yourself and toss what you don't need. You'll be thanking me s'more for this one!

 

 

For a denser, almond butter cup

 

Ingredients

  • 1/4 cup almond flour - Bob's Redmill

  • 3/4 almond butter - I prefer fresh ground almond butter from Whole Foods

  • 1/4 teaspoon salt

  • 1/2 tsp baking soda

  • 1 teaspoon cinnamon

  • 1 T coconut oil, softened

  • 1/3 cup coconut sugar

  • 1 egg

  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 325F and coat 24 cup mini muffin pan with olive oil or coconut oil spray, set aside.

  • In a Kitchen Aid mixer or large bowl with hand-held mixer, beat egg on medium speed. Add in almond butter, vanilla, coconut sugar, cinnamon, baking soda. Mix together on medium speed until fully combined. Mix in almond flour. 

  • Press ½ tablespoon of dough into each mini muffin cup. Use fingers to press evenly into cup to just below the edge of the cup. 

  • Bake for about 6-7 minutes. Dough will rise slightly.

  • Using handle of fork, press center of crust to make a cup. Use thumb to even out.

  • Allow cups to cool in pan for 5-10 minutes and then remove.

  • Meanwhile, make your marshmallow fluff. Fill each cup with dollop.

  • Melt chocolate chips in a double boiler or simply in microwave in 10 seconds interval, mixing in between. Drizzle over top of cups. Best to drizzle on the platter you're serving them on for a cool cup look.

 

 

For a lighter, more crumbly graham cracker-like crust

 

Ingredients

  • 1/4 cup almond flour - Bob's Redmill

  • 1/2 cup coconut flour - Bob's Redmill

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 cup coconut oil, softened

  • 1/4 cup raw honey, softened

  • 1 egg

  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350º and coat 24 cup mini muffin pan with olive oil or coconut oil spray, set aside.

  • Mix the dry ingredients in a medium mixing bowl.

  • In a separate small bowl, whisk together the wet ingredients.

  • Pour the wet ingredients into the dry, and mix until combined.

  • Using your fingers, press the dough evenly into the bottom of each mini muffin tin. Bake the crust for 5-7 minutes until it’s a very light golden color.

  • Using handle of fork, press center of crust to make a cup. Use thumb to even out.

  • Allow cups to cool in pan for 5-10 minutes and then remove.

  • Meanwhile, make your marshmallow fluff. Fill each cup with dollop.

  • Melt chocolate chips in a double boiler or simply in microwave in 10 seconds interval, mixing in between. Drizzle over top of cups. Best to drizzle on the platter you're serving them on for a cool cup look.

 

TIME: For me weeks, but for you about 60 minutes

MAKES: 24 cups 

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