This wonderful recipe was contributed by Wendy, she created them for her son Riley so he would not be left out of traditional “s’more making” at camp this summer. This was a HUGE success in our house when I made them, Charlotte absolutely loved eating them!
There are several steps in making the s’mores, but the whole process is easy and can be done far in advance. You can even freeze the graham cracker already topped with the chocolate and pull it out of the freezer when you are ready. This is intended to be a snack or dessert, not a meal. If you think one big s’more will be too messy for your child to eat, just make it into several smaller bite size ones when you shape the graham cracker. For lower ratios, it is recommended that you serve fruit on the side.
The entire s’more is:
For the graham cracker
28g pecans, ground into crumbs
17g raw egg, mixed well
0.1g baking powder
pinch of salt
3 drops of liquid vanilla stevia
For the chocolate topping
10g un-salted butter, room temperature
1.3g cocoa powder, Hershey’s un-sweetened
3 drops liquid stevia
For the marshmallow topping
Mix together the ingredients for the graham cracker. Spread the nut mixture on a piece of parchment paper and shape it into the desired size and shape. Bake at 350 degrees anywhere from 5-15 minutes. The longer it bakes, the crunchier it will be. Allow it to cool before topping it with the chocolate.
Mix together the ingredients for the chocolate and spread on the cooled graham cracker. Return the cracker to the refrigerator to allow the chocolate to harden. Once it is hardened, you can complete the s’more with the marshmallow dip as the final topping.
This can be eaten while it is cool or as Wendy recommends; if you have a campfire, use a small heat proof pan, something like this could be fun or just use foil, and allow it to warm by the fire and enjoy it warm and melty! (Please use extreme caution near fire, for kids and keto food!)
Lastly, A HUGE thank you to Wendy for creating and sharing this wonderful recipe!