Goodness, I almost missed it.
Today is National S’more day. Yes, there is a day dedicated to a dessert. Practically a holiday, let’s be honest.
Knowing this was such a big day in the food world, I made a midnight run to the grocery store last night and prepared this
for breakfast first thing this morning.
Since we’re all familiar with the traditional s’mores, usually made over a campfire, I decided to branch out.
I took a healthy approach and created more of a pudding, using frozen banana’s, almond milk and cocoa powder. I then added the [classic] marshmallows and graham crackers to give it the s’mores taste. If you’re not gluten-free, you can use regular graham crackers. Thankfully, there’s a gluten-free option for those with allergies.
They’re not called s’mores for nothing.
Gluten-free/Dairy-free S’mores Pudding
[Inspired by the Wannabe Chef]
- 2 medium frozen bananas
- 3 tablespoons cocoa powder
- 4 tablespoons almond milk
- 6 large marshmallows
- 3 small gluten-free graham crackers
- 1 small gluten-free graham cracker, crushed for topping
Add the frozen bananas to your food processor and pulse while slowly adding milk. Continue to pulse while adding cocoa powder, 3 small graham crackers and 4 large marshmallows. Scrape sides – might need to pulse a few more time, depending on how chunky you like it. I like it chunky, but that’s just me.
Pour chocolate s’more mixture into your glass, bowl, mason jar – whatever type of serving dish you prefer. Sprinkle with graham cracker crumbs and top with a marshmallow. I melted the large marshmallow slightly before topping. Serve immediately – best enjoyed chilled.
Happy National S’mores Day ~ Enjoy!
August 10 2011