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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!
Ingredients for the cracker:
- 5 cups raw cashew flour**
- 2 1/2 cups oat flour**
- 3/4 cup water
- 1 3/4 cups maple syrup
- 2 Tbsp vanilla extract
- 1 tsp sea salt
- 2 Tbsp cinnamon
**To make cashew and oat flour – separately process them in the food processor until they reach a fine powder consistency. When doing this with nuts be watchful so you don’t over process creating a “nut butter!”
- 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.
- Recipe for crackers by: Matthew Kenney
Ingredients for Vanilla Bean Filling:
- 1 cup raw cashews (soaked for min. of 2 hours)
- 1 cup almond milk
- 1/4 cup + 2 tbs agave
- 3/4 cup coconut oil
- 4 tsp vanilla extract
- 1/4 cup lucuma powder **
- 2 Tbsp lecithin
- In a high-speed blender, combine the cashews, almond milk, agave, and vanilla until smooth.
- Add the remaining ingredients and blend again until completely creamy.
- Transfer to an airtight container and chill in the fridge until firm enough to spread.
- **Soaking your cashews will help them to blend nice and creamy, you can skip this step IF you have a high-speed blender, if you don’t, then by all means soak them first. You will be much happier in the end. Nobody likes grainy frosting!
- **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.
Chocolate Ganache Recipe
Yield: 1 cup
- 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
- Place all of the ingredients in a blender and process until smooth.
- Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
- Any extra frosting can be kept in the fridge for about a week.
- Make sure your crackers are completely cooled down from being in the dehydrator.
- Make your frosting’s and then put them in the fridge to firm up.
- Spread the chocolate frosting on one cracker. Spread the vanilla frosting on the other and press the crackers together, frosting sides together. :)
- 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!
- 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.