My grandmother always loved to discuss my affinity for all things sweet, specifically pie.  We grew up in the land of wild blueberries, which also happened to be my favorite flavor.  Before I could finish my first slice, warm with melting vanilla ice cream, she would speak my future words "more pie, mom" for me.  So it went, until 2/3 of the pie was gone, the rest being just enough for a late night snack.

 

Chocolate has also always been at the top of my list, in any of its various forms.  Althouh smores were not part of my childhood sweets rotation, they are a favorite of many people and something that nearly everyone loves.

This raw version is from my upcoming book, Entertaining in the Raw.  I've been working on a slightly varied version this week, for the opening of Cafe 118 in Winter Park, Florida. 

Its really not necessary to assemble the dish - the components are fine on their own or simple in the hands of guests who can add whatever quanities they like to create their own balance. 

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 Instructins

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.