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Wellness / April 23, 2017

Recipe: (Mostly) Paleo S’mores

Written by: Alix Brossette

First, let me say this: there’s no sin in making s’mores the old-fashioned way. Sure, the campfire classic isn’t exactly health food—but it’s not meant to be. I get it.

That said, I enjoy the challenge of making Paleo (or Paleo-ish) versions of packaged treats. So I was able to whip up a somewhat healthy, totally unprocessed version of the s’more. If you have the time and the inclination, I definitely recommend giving this a try!
I suggest beginning the process by making the cracker dough, then making the marshmallows while the dough chills.  Once you are finished making the marshmallows, finish up the crackers.

I also suggest using a 72% or higher dark chocolate bar so that you get the full benefit of the antioxidants chocolate offers. I prefer a Sea Salt Dark Chocolate.


The Crackers

Ingredients (makes 10-12 crackers):

  • 2 ¼ cups almond flour/meal
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. fine sea salt
  • 1 large cage free egg
  • 2 tbsp. coconut oil, melted
  • 2 tbsp. pure maple syrup



  • In a large bowl, whisk the almond meal, baking powder, cinnamon, and salt.
  • Add the egg, coconut oil, and maple syrup. Stir with a spatula until blended into a cohesive dough.
  • Cover the bowl and chill the dough for 30 minutes.
  • Preheat oven to 325ºF and line a large cookie sheet with parchment paper. Transfer the chilled dough to a large sheet of parchment paper; top with a second sheet of parchment paper. Using a rolling pin, roll the dough to ⅛-¼  inch thickness.
  • Using a knife or pizza cutter, cut into squares; transfer squares to prepared sheet.
  • Bake for 12-15 minutes, until golden brown (they will still look slightly soft when you pull them out, but will harden as they cool).
  • Cool on the pan for 5-10 minutes, and then place back in the cooled oven overnight. (This step is optional, but they will crisp up more this way!)
  • Store in an airtight container for up to seven days.



The Marshmallows


  • 1 cup filtered water divided into ½ cups
  • 3 tbsp. grass-fed beef gelatin
  • 1 cup raw/local honey
  • 1 tsp. vanilla extract
  • ¼ tsp. sea salt
  • coconut oil cooking spray
  • ground cinnamon



  • Line an 8″×8″ pan with foil and fold over all sides. Spray a little cooking spray on the foil and line with parchment paper in both directions, leaving overlay on all sides to use as handles to remove the marshmallows when they’re done.
  • Spray the parchment paper with cooking spray and sprinkle with a layer of ground cinnamon.
  • In the bowl of a stand mixer (or just a large bowl), add the gelatin with ½ cup of water. Set aside.
  • Pour the other ½ cup of water in a medium saucepan along with the honey and sea salt.
  • Turn the burner on medium heat. Slowly bring the mixture to a boil. Place a candy thermometer in the saucepan and continue to boil the mixture until it reaches 242 degrees. This could take about 10 min up to 25 minutes depending on how hot the burner is and the size of your pot.  Do not go over 245 degrees. 
  • *NOTE* If you’re making these at elevation, decrease the cooking temperature by 2 degrees per 1,000 ft. 
  • *OTHER NOTE* If your pot is too big, the sugar syrup will be more likely to burn as the temp will rise too quickly and the thermometer will have trouble reading correctly. If the honey mixture foams up, watch it closely so that it doesn’t over flow. You can use a spoon to break up the foam but try not to stir the actual syrup.
  • When the mixture reaches 240-242 degrees, immediately remove the saucepan from the heat.
  • If using a stand mixer, turn it to low/med. Pour the honey mixture into the bowl in a slow steady stream down the side of the bowl, combining it with the softened gelatin. Pour slowly! If the sugar syrup is too hot when it hits the gelatin, the entire mixture will break up later.
  • Once the syrup and the gelatin are fully combined, turn the mixer to high and continue beating until it becomes thick like marshmallow crème (about 7-10 min).
  • Add the vanilla in the final minutes of mixing. 
  • Turn off the mixer and transfer the marshmallow crème to the prepared pan. Smooth the top (add more ground cinnamon if you’d like).
  • When set, remove the marshmallows by lifting from the parchment paper flaps and place on a cutting board.
  • Cut to desired size and toss them in some additional cinnamon once cut.
  • For best results allow marshmallows intended for roasting to dry extra long. Once cut, leave them out covered with a cheesecloth overnight.
  • Store in an airtight container (jar, bag, tupperware, etc) for up to seven days.

You know the rest of the story. Roast the marshmallow to your liking, throw it on top of a chocolate bar, squeeze it between two crackers, and enjoy!

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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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