Before we get to your delicious s’more bites, I thought I would do a roundup so you have some fun ideas of holiday-themed treats to make over the next few days.
Last year, I made Dismembered Spookies:
Every year I made Spider Cupcakes:
The post also has some fun ideas for naughty & nice Halloween treats.
And check out the Halloween Yofo Link up for some other great ideas!
What are you doing for Halloween this year? I’m having a small, intimate gathering with fun foods, spooky music and some fun decorations:
We also got some black lights that I look forward to putting up. It’s not quite as fun as when we had a house to decorate (why yes, that is a coffin on the table):
But I’ll make do.
Now, on to S’more Bites!
Ok… this recipe is a bit of a stretch for a Halloween treat. But I guess I used up all of my creativity on the super awesome Pumpkin Cartwheels! But I figure, it’s chocolate and a delicious treat. It would make for a cute treat if your kiddos are having a sleepover this weekend. Ooh and if you use orange dandies marshmallows – it’ll help keep the theme!
If you don’t have a gluten sensitivity, feel free to use normal, vegan graham crackers. If you can’t have gluten like me, try these Mary’s Minis Graham. I’m not a fan of them on their own, but they really help make a great crust for desserts!
S’more Bites (makes 8 cupcake-sized bites)
1.5 cups of mini graham crackers (or regular ones, broken up)
3/4 cup of dates
2 tbsp of water
a pinch of sea salt
1/2 cup of cashews, soaked for at least 4 hours
a few splashes of nutmilk
1/2 cup of vegan marshmallows (I used Dandies)
3/4 cup of chocolate chips
To make the base, throw the mini graham crackers in your food processor and pulse until broken into crumbs. Add the dates and the water and pulse to combine. Take half of the mixture and layer it on the bottom of 8 cupcake liners. Next, heat a medium pot on the stove and melt your marshmallows. While they melt, blend the cashews & nutmilk and combine the two to make some cashew fluff. Take all of the cashew fluff and distribute evenly between the 8 crust-lined cupcake liners. Place this in the freezer to harden up.
Rinse out your pot, heat it up again and melt your chocolate chips. Take the cupcakes out of the freezer and pour on the chocolate to make a ganache topping. Place this back in the freezer to harden (10-15 minutes), then finally spoon out the rest of the crust on top of the chocolate. Store in the freezer until ready to eat. Take them out a few minutes before you want to eat them so they are chewy and melt in your mouth.