S’mores. It is what has been on my mind since the hint of summer peaked around a cloud a few weeks ago. I don’t trust people who don’t like s’mores; it’s subversive, or something nefarious. Whatever. Nothing beats summer s’mores and a glass of sangria, unless you can find a way to enjoy this gooey summer treat without choking on campfire smoke or inhaling something toxic “just to get the fire really going” (or is that just my dad?). Anyway, apartment life makes s’mores a little more challenging. Stove tops work, so long as you don’t let the melty marshmallow fall onto the burner. I bought a mini blow torch last year but that left a weird chemically aftertaste. Then, as if in a sugary, hazy, humid, thunderstorm warning vision it came to me. Probably the AC is just set too low and the thought of turning on the oven seemed reasonable, but I whipped through my notes and viola! A vegan s’mores bar that is everything it should be–someone pour the sangria!
I love, and often, make graham crackers ala a Post Punk Kitchen recipe. So obviously I started there. Making only a slight adjustment by swapping the baking soda for baking powder and swapping whole wheat pastry flour to get more of a fluffy texture for the graham crust. I ignored everything else in the recipe. However I’m linking to the recipe itself again here as you should really make these for reals!!
Graham cracker crust (Adapted From Post Punk Kitchen)
1 1/2 cups whole wheat pastry flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup melted coconut oil
2 Tablespoons molasses
1 teaspoon vanilla
1/4 cup non-dairy milk (I used hemp, the original calls for rice)
1 cup Ricemellow creme
1 cup vegan mini chocolate chips
- Preheat oven to 350 degrees
- Prepare an 8×8 inch baking pan by spraying with nonstick spray.
- Mix all graham cracker crust ingredients until well incorporated and divide in half.
- Roll out one half of the graph mixture to roughly fit the bottom on the pan and lay into the pan. Using your fingers, spread it out as evenly as possible, pushing the edges up the side of the pan.
- Spray a rubber spatula with nonstick spray and spread the ricemellow creme over the bottom crust as evenly as possible.
- Top with chocolate chips.
- Roll the second piece of dough to roughly the same size as the pan and overlay the filling. It may not completely cover, and that’s ok.
- Bake for 15 minutes until top is slightly golden. It will be soft but firm to the touch.
- Allow to cool before cutting and serving.