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First published 4/22/14
Do you crave s’mores like I do? If you do, here’s your fix, marshmallows and all. Need more convincing?
I totally over-indulged. Can you honestly blame me?
“So what are the marshmallows?” I’m sure you’re asking. If I told you, you’d probably be scared away. But here’s a picture of the toasted-marshmallow-ey goodness:
Maybe if I told you I got the idea while making lemon meringue pie, you could guess…
Yup, it’s meringue. And for some annoying reason, my meringue this time around turned out much better than it did when I was trying to make a pie.
But the meringue does a very good job of adding a marshmallow feel to these “s’mores.” Don’t be scared of the fact that you’re eating egg whites.
I always eat my s’mores with peanut butter. That is the only way to eat a s’more.
Please note that if you’d like the peanut butter flavor without the excess calories from the peanut butter, you could always substitute defatted peanut flour (just stir it into the chocolate mixture). Then your chocolate will still be skinny.
You can pin this recipe here.
You can find this recipe in my cookbook, Necessary Food.
- 4 real egg whites, refrigerated and cold
- ½ tsp. cream of tartar
- 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 3-4 drops caramel flavor oil (I use Lorann's) or ½ tsp. caramel extract
- 1½ cups refined coconut oil
- ⅔ cup cocoa powder
- 3 tsp. THM Super Sweet Blend, powdered in a coffee grinder (feel free to add more; I'm a dark chocolate lover. You could also use 6 tsp. THM Gentle Sweet, which is already powdered.)
- Preheat oven to 350* and put your oven rack towards the top of the oven (about the second notch down).
- Beat the egg whites, cream of tartar, stevia, and caramel flavor oil together until the egg whites form stiff peaks. Spread the meringue onto a piece of parchment paper on a cookie sheet. Bake at 350* for 12-14 minutes or until golden brown on top.
- Meanwhile, heat the coconut oil and cocoa powder together in the microwave or on the stove until the coconut oil is soft but not all the way melted (I've found that this helps keep the sweetener from separating to the bottom). Whisk in the powdered Sweet Blend or other sweetener of choice. Set aside.
- Line a 9x13" pan with aluminum foil and prepare a flat space in your freezer to freeze the chocolate when you're ready.
- Put the meringue (in chunks) into the 9x13" pan. Dump the chocolate on top. Dot with chunks of natural peanut butter (if you have trouble with weight stalling, go easy on the peanut butter. Coconut oil gets your metabolism revved up. Peanut butter doesn't have that same effect and can cause stalls if used too liberally.). Freeze for 5 minutes.
- After 5 minutes, get the mixture out and smooth the peanut butter out with a fork. You can also score the mixture with a knife at this time. Put the pan back into the freezer and freeze until hard.
- Break the mixture into pieces and store in a sealed container in the freezer or refrigerator. The s'mores will be gooier if kept in the refrigerator, which means that they'll be more "s'more-ish." However, they'll also be messier. So take your pick. I'd venture to say that they're good either way. 😉
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