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S’More Snacks (raw, vegan, gluten-free)

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I love graham crackers but to be honest I haven’t had any for years!  So making this raw version was a real huge treat!  So far this creation is the closest I have come in recreating the cooked version of S’Mores.

Sometimes we have to let go of “tradition” which only means there is now room to create your OWN traditions!  So send your sweetheart out to start a small pit fire, gather up your crackers, frosting’s, a few lap blankets, a couple of tall glasses of almond nut milk and make your way outside to create new memories!

I here by give you permission to put too much frosting on your crackers…allow it to drip into the palm of your hand and when everyone IS looking, lick it off with a huge grin on your face!



  • 5 cups cashew flour
  • 2 1/2 cups oat flour
  • 2 Tbsp ground Ceylon cinnamon
  • 1 tsp Himalayan pink salt
  • 3/4 cup water
  • 1 3/4 cups maple syrup
  • 2 Tbsp vanilla extract

Vanilla Bean Filling:

Chocolate Ganache:

  • 3/4 cup dark agave syrup or maple syrup
  • 3/4 cup cocoa powder or raw cacao powder
  • 1/3 cup virgin coconut oil, melted
  • 1/8 tsp plus a pinch salt



  1. In a medium sized bowl, combine the cashew flour, oat flour, cinnamon and salt.
  2. Add the water, maple syrup and vanilla.  Mix well.  The batter will be very thick and using your fingers might be called for.
  3. Spread flat on dehydrator screens, about 1/8″ thick.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for 4 hours.
    • Make an incision with the back of a knife  for six rectangles.
  5. Dehydrate another 6 hours and separate the pieces.
  6. Keep well sealed, at room temperature until ready to serve.
  7. Recipe for crackers by: Matthew Kenney

Vanilla Bean Filling:

  1. Drain and rinse the cashews before adding to the blender.
    • Soaking the cashews will help them to blend nice and creamy and reduce the phytic acid.  You will be much happier in the end.  Nobody likes grainy frosting!
  2. In a high-speed blender, combine the cashews, almond milk, sweetener, and vanilla until smooth.
  3. Add the remaining ingredients and blend again until completely creamy.
    • Lucuma Powder has a delicious full-bodied maple like flavor and is an excellent source of carbohydrates, fiber, vitamins and minerals—including remarkable concentrations of beta-carotene, niacin and iron.
  4. Transfer to an airtight container and chill in the fridge until firm enough to spread.

Chocolate Ganache:

  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Any extra frosting can be kept in the fridge for about a week.


  1. Make sure your crackers are completely cooled down from being in the dehydrator.
  2. Make your frosting’s and then put them in the fridge to firm up.
  3. Spread the chocolate frosting on one cracker.  Spread the vanilla frosting on the other and press the crackers together, frosting sides together. :)
  4. Go ahead and eat as is or place in fridge to firm things back up…personally part of eating S’Mores is all about the oooey-goooey mess!
  5. You will have left over frosting but that is a plus!!  Keep it in a sealed glass container for up to two weeks….gosh maybe longer if you don’t eat it all up by then!  I don’t recommend freezing the left over frosting though, it will change the consistency.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • What is raw cacao powder?
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Is coconut butter the same as coconut oil?  Click (here) to find out.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.
  • Why I use lecithin… click (here) to read about it.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.


6 thoughts on “S’More Snacks (raw, vegan, gluten-free)

  1. Pureglow16* says:

    These are beautiful!
    I LOVE your website… your work is amazing!!!

  2. Josh SM says:

    Hi Amie-Sue,

    My coffee grinder broke–Would the lecithin granules blend into the creme filling in my food processor or (weak) blender without being powdered?


    • amie-sue says:

      Good evening Josh, I am sorry that it took me all day to get back to you. I wasn’t connected to the net all day! I went through severe withdrawals. haha To answer your question… I don’t think it would powder well in a blender basically due to the fact that you would be blending such a small amount. What I would recommend is using a mortar and pestle if you have one. Those are used to grind things to powders. If you don’t have one of those, put the granules into a ziplock baggie , squeeze the air out and then roll back and forth over it with a rolling pin. You will want to get it down to a powder as much as possible so you don’t end up with little lumps and bumps. I hope this helps! amie sue

  3. Victoria says:

    oooooo emmmm geeee!!!
    I am going to try my hand at making these! Great website you have. I have downloaded a few recipe of yours that I will be trying out this week

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