Salted s'mores bites are the ideal delicious treat that brings to mind campfire celebrations and is gluten-free, grain-free, and paleo-friendly. Graham cracker delight that is gooey, melty, and chocolaty.
Salted S’mores Bites
As someone who loves sweet treats, I've been wanting to make a s'mores dessert for several weeks now. The idea of fluffy marshmallows, graham crackers, and chocolate reminds me of summers spent camping with my family. To relive those fond memories of camping trips and s'mores, I decided to make salted s'mores bites. These treats are gluten-free, grain-free, and paleo-friendly, so they're perfect for anyone with dietary restrictions.
They're also gooey, chocolatey, melty, and filled with all the graham cracker goodness you could ask for. Trust me, they're a sweet treat that's sure to satisfy your cravings and transport you back to those childhood memories.
Gluten-Free and Paleo S’Mores Bites
It's been a long time since I've enjoyed s'mores, mainly because store-bought gluten-free graham crackers just don't cut it. And let's not even get started on the quality of store-bought marshmallows. But I was determined to recreate the classic treat in a way that I could indulge in, which led me to experiment with salted s'mores bites.
And boy, am I glad I did! These sweet, fluffy, salty, and crunchy bites are the perfect dessert for any summer occasion. Although this recipe yields a lot (about 60-70 bites), trust me when I say that they will be devoured quickly.
Whenever the mixture becomes too tough to stir, pour the wet components into the dry ingredients and stir. Finally, knead the mixture with your hands until it resembles crumbled to sand. The graham cracker mixture should be divided between the two square pans and flattened with the back of a big spoon. To flatten the layer instead, place a sheet of parchment paper on top. The dry ingredients for the graham cracker layer should be combined and whisked together in a mixing basin. The wet components should be mixed together in another smaller basin
Add the remaining ½ cup water, honey, and salt to a small pot equipped with a candy thermometer while the gelatin is blooming. Just whisk the mixture during the first minute of heating it on medium-high. Be careful to keep a tight eye on the mixture to prevent boiling over. Melt the dark chocolate chips in a double boiler over medium heat. To make the chocolate thinner so that it may be drizzled, add the palm shortening and combine.
SALTED S'MORES BITES (GLUTEN-FREE, PALEO)
- 3 cups almond flour
- ⅓ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ⅓ cup honey
- ⅓ cup coconut oil, melted
- 1 tablespoon blackstrap molasses
- 2 teaspoon vanilla extract
VANILLA BEAN MARSHMALLOW
- 1 cup water, divided
- 3 tablespoon powdered gelatin, I use this brand
- 1 cup light colored honey, or maple syrup
- ¼ teaspoon salt
- 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- Coating: 2 tablespoon organic powdered sugar or arrowroot flour, or a mixture of both
- 1 cup dark chocolate chips
- ½ tablespoon organic palm shortening
- Sea salt, for garnish
- Preheat oven to 350 degrees fahrenheit and line two 8x8 square pans with parchment paper.
- Add the dry ingredients for the graham cracker layer into a mixing bowl and whisk together. Stir the wet ingredients together in a separate small bowl, then pour the wet ingredients into the dry ingredients and begin to stir. Once the mixture becomes too difficult to stir, kneed together with your hands until you have a crumbly, sandy mixture.
- Divide the mixture between the two square pans and use the back of a large spoon to press the graham cracker layer flat. Alternative, use a piece of parchment paper on top to flatten the layer.
- Use a fork to pierce several holes in each graham cracker layer and place the pans in the oven for 12-13 minutes (rotating every 3-4 minutes), until golden on top. Remove and let the pans cool.
- To make the marshmallow, pour ½ cup of water into the bowl of a stand mixer (remove the beaters for now) and sprinkle the gelatin on top. Allow the gelatin to bloom for 5 minutes.
- While the gelatin is blooming, add the remaining ½ cup water, honey and salt to a small pot with a candy thermometer. Heat on medium-high to a boil and stir the mixture for the first minute only, keeping a close eye that it doesn't boil over (*stirring later in the process may contribute to the sugar mixture boiling over). Cook until the mixture reaches 240-242 degrees fahrenheit (the soft ball stage). This should take approximately 12-15 minutes.
- Slowly and carefully pour the sugar mixture into the bowl of the stand mixer, on top of the gelatin. Add the beaters and turn the mixer to high, beating until the mixture has tripled in size, resembles marshmallow fluff and is cool to the touch. This should take approximately 10 minutes. In the last minute, add the vanilla bean.
- Divide the marshmallow between the two pans on top of the graham cracker and use an offset spatula to flatten the top. Sprinkle with powdered sugar or arrowroot flour and allow to set a minimum of 6 hours or overnight.
- Using a large knife, press directly down (do not use a saw motion) to slice the s'mores into bite-sized pieces. If the knife sticks, add more powdered sugar or arrowroot flour. Place the smore's bites on a large piece of parchment paper on a sheet pan.
- Heat the dark chocolate chips in a double boiler over medium heat, until just melted. Add the palm shortening and stir together (this helps thin the chocolate for drizzling).
- Use a spoon to drizzle the s'mores bites with chocolate. Sprinkle sea salt on top of each bite. Place the s'mores in the refrigerator for 5 minutes, or until the chocolate has hardened, then remove and enjoy.