Salted Smore's Bites (gluten-free, paleo

• Gluten free

• Condiments

  • 1 tbsp Blackstrap molasses
  • 1 cup Colored honey, light
  • 1/3 cup Honey

• Baking & Spices

  • 3 cups Almond flour
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/3 cup Coconut flour
  • 1 cup Dark chocolate chips
  • 1/2 tbsp Palm shortening, organic
  • 1 1/4 tsp Salt
  • 1 Sea salt
  • 1 Vanilla bean
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Desserts

  • 3 tbsp Gelatin, powdered

• Liquids

  • 1 cup Water

Found on downshiftology.com

Description

Ingredients

• 3 cups almond flour
• ⅓ cup coconut flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• ⅓ cup honey
• ⅓ cup coconut oil, melted
• 1 tbsp blackstrap molasses
• 2 tsp vanilla extract
• 1 cup water (divided)
• 3 tbsp powdered gelatin (I use this brand)
• 1 cup light colored honey (or maple syrup)
• ¼ tsp salt
• 1 vanilla bean, scraped (or 1 tsp vanilla extract)
• Coating: 2 tbsp organic powdered sugar or arrowroot flour (or a mixture of both)
• 1 cup dark chocolate chips
• ½ tbsp organic palm shortening
• Sea salt, for garnish

Directions

• Preheat oven to 350 degrees fahrenheit and line two 8x8 square pans with parchment paper.
• Add the dry ingredients for the graham cracker layer into a mixing bowl and whisk together. Stir the wet ingredients together in a separate small bowl, then pour the wet ingredients into the dry ingredients and begin to stir. Once the mixture becomes too difficult to stir, kneed together with your hands until you have a crumbly, sandy mixture.
• Divide the mixture between the two square pans and use the back of a large spoon to press the graham cracker layer flat. Alternative, use a piece of parchment paper on top to flatten the layer.
• Use a fork to pierce several holes in each graham cracker layer and place the pans in the oven for 12-13 minutes (rotating every 3-4 minutes), until golden on top. Remove and let the pans cool.
• To make the marshmallow, pour ½ cup of water into the bowl of a stand mixer (remove the beaters for now) and sprinkle the gelatin on top. Allow the gelatin to bloom for 5 minutes.
• While the gelatin is blooming, add the remaining ½ cup water, honey and salt to a small pot with a candy thermometer. Heat on medium-high to a boil and stir the mixture for the first minute only, keeping a close eye that it doesnt boil over (*stirring later in the process may contribute to the sugar mixture boiling over). Cook until the mixture reaches 240-242 degrees fahrenheit (the soft ball stage). This should take approximately 12-15 minutes.
• Slowly and carefully pour the sugar mixture into the bowl of the stand mixer, on top of the gelatin. Add the beaters and turn the mixer to high, beating until the mixture has tripled in size, resembles marshmallow fluff and is cool to the touch. This should take approximately 10 minutes. In the last minute, add the vanilla bean.
• Divide the marshmallow between the two pans on top of the graham cracker and use an offset spatula to flatten the top. Sprinkle with powdered sugar or arrowroot flour and allow to set a minimum of 6 hours or overnight.
• Using a large knife, press directly down (do not use a saw motion) to slice the smores into bite-sized pieces. If the knife sticks, add more powdered sugar or arrowroot flour. Place the smores bites on a large piece of parchment paper on a sheet pan.
• Heat the dark chocolate chips in a double boiler over medium heat, until just melted. Add the palm shortening and stir together (this helps thin the chocolate for drizzling).
• Use a spoon to drizzle the smores bites with chocolate. Sprinkle sea salt on top of each bite. Place the smores in the refrigerator for 5 minutes, or until the chocolate has hardened, then remove and enjoy.