No Kiddin’ S’Mores – Dr. LJ’s vegan raw fusion style

A guilt & gluten-free, vegan version of the campfire favorite. 

This is a raw fusion recipe because maple syrup and vegan marshmallow creme are not raw products.

This is one of the first recipes I created when I began my raw food journey.   I make the crackers in a dehydrator, which takes an extra day, but you can create a quicker version by using gluten-free graham crackers.

Suzanne’s Ricemellow Creme is one of my favorite raw fusion ingredients.  Real marshmallows utilize animal products–maybe more like byproducts–and are generally a nutritional wasteland.

These Gluten-Free Raw Fusion S’Mores are the ideal snack for kids’ birthday parties and picnics.  You will wow your hosts and guests when you bring these to potlucks and group events. Topping some of the flax/sesame crackers with raw almond butter and a dollop of this luscious creme is a cherished mid-morning or late night snack for my family.

No Kiddin’ S’Mores

Ingredients:

• 1 cup golden flaxseeds
• ¾ cup hulled white sesame seeds
  ½ cup water
• 1 tsp. alcohol-free vanilla extract
• 4 TB. maple syrup
• 2 TB. agave or coconut nectar.  You can replace with 5-6 drops of vanilla liquid stevia
• 1 ½ TB. cinnamon
• ½ tub Suzanne’s Ricemellow Creme (this will be used for the assemby)

Prep:  Soak sesame seeds for 4-6 hours (or overnight).  Rinse and drain.

Directions:  Soak flaxseeds for 1 hour, adding more water if needed.  When they have expanded and absorbed most of the water, add the sesame seeds and enough extra water to blend everything together without it being too sticky.  Add in vanilla, maple syrup, other sweetener and cinnamon and stir well to combine all of the flavors throughout.

Spread evenly on 3 non-stick sheets as thinly as possible but without any gaps in the batter.  Dehydrate for 1 hour at 145 degrees and lower temperature to 115 degrees for 4-6 hours.  They should be dry on that side but still flexible.  As you peel away from the sheets and  flip onto screen, use a kitchen shears to cut into about 16 equal pieces (measurements about 2″ x 1.5″) Continue dehydrating 8-10 hours until crispy.  Turn off dehydrator for 2 hours to allow interior moisture to come to surface and then dehydrate again until dry.  Crackers should be crisp but may also be slightly pliable because of the maple syrup.  I prefer them rather crisp.

Chocolate Sauce: In a glass or metal bowl put 1/2 cup of melted coconut oil and whisk in 1/2 cup of carob or cacao powder, blending well and getting rid of all bumps and bubbles.  Sprinkle in a dash of salt, which elevates the chocolate flavor.  Slowly add in about 1/4 cup of agave or other viscous sweetener until all is well blended.  You may want to start with 3 tablespoons and taste it, adding more to the level of sweetness you prefer.

Assembly:  Using 2 knives or spoons (in order not to “contaminate” the ricemellow), spread a thin, yet generous layer of chocolate over one cracker half and a layer of the ricemellow creme over a matching half and stick the two together.  Repeat until all crackers are used up.

Storage: I usually put them in the freezer until about 20 minutes before serving.  Extra chocolate sauce can be refrigerated and used in a variety of delicious ways!

For another recipe that uses Ricemellow, check out my Pumpkin Whoopi Pies.

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