S'mores Pops!

Now all you need is a flashlight and some ghost stories.

It's been snowing like crazy this winter and it's seriously making me feel like summer is never going to get here, let alone spring. One of my favorite activities every year is camping and canoeing with friends along the Saco river in Maine. It always ends up being a memorable time, and part of that good time and any camping trip is: the s'more. So, in a fit of nostalgia and wishful thinking I decided to make a version of the delicious, gooey dessert treat you would eat on a sandy bank along the river or in the deep dark woods of bear country. And let's face it, who doesn't like eating food on a stick? It's virtually mess free! That being said, this is a great treat for kids!

A little note about the ingredients:

This recipe deviates from the original s'more in that I don't toast the marshmallows because that would render them shapeless and too soft to be dipped in the melted chocolate. And, I used Back To Nature Madagascar Vanilla Wafers because vegan graham crackers have proven to be rather elusive for years (almost all brands contain honey). I've been informed by some friends lately that Nabisco makes a graham cracker that is honey-less and that Health Valley makes a vegan amaranth graham cracker that you can find at some Whole Foods stores or online at Vegan Essentials. I can't wait to try them!

You may be wondering, "But what about the chocolate? Is it vegan?" and "Don't marshmallows have gelatin?" The answer to both of these is "yes." But vegan chocolate is available online, at stores like Whole Foods, and virtually anywhere gluten-free foods are sold (many large chain grocery stores have dedicated "gluten free" aisles). I used Enjoy Life Semi-Sweet Chocolate Chips which can be found in most grocery stores. Vegan marshmallows are a little more tricky. I recommend using Dandies Marshmallows by Chicago Soydairy. They're delicious, they melt in your mouth, and taste like the marshmallows you grew up loving. You can buy them online or use the site to search for a store that carries them near you. Lately, they are becoming more readily available in large specialty grocery stores like Whole Foods.

Now on to the goodies!

Ingredients:

1 package vegan marshmallows (see note)

10 oz semi-sweet vegan chocolate chips

1/2 box vegan vanilla wafers or graham crackers

lollipop sticks (found in bakery/party decoration stores)

Directions:

First, poke a hole through the center of one marshmallow with a lollipop stick. Repeat with two more marshmallows to create a stack of three (or one or two depending on the length of your lollipop sticks). Set aside.

Crush the cookies by putting them in the bowl of a food processor and pulsing until they are finely chopped. Don't go too crazy, you don't want them chopped so fine that you've made cookie flour. Alternatively, you could crumble them with your hands. Pour out the cookie crumbles onto a flat plate and set aside.

Next, in a double boiler, or in a small metal bowl over a sauce pot containing about 3/4 cup water (see picture), melt the chocolate chips, on medium low heat, stirring frequently with a silicone spatula or wooden spoon, to avoid burning. Once the chips are all melted, remove the bowl from the sauce pan immediately and pour the chocolate out onto a flat serving plate.

Roll the sides and the top of the marshmallow in the chocolate sauce, letting any excess drip off. Then roll just the top (or the whole thing if you want) in the cookie crumbles. 

Place the final product on a piece of wax paper to cool and dry. Or better yet, prop them up in a small bowl that's fitted with something in the center to keep them upright and in place. If you happen to have a block of styrofoam lying around, you can poke them into it. Serve slightly cool and gooey, or refrigerate for 5 minutes so that the chocolate hardens a bit. Either way, enjoy!