Without the middle of something, you just have a basic foundation.  Without chocolate and marshmallows we wouldn’t have S’mores.  But S’mores are so much more than just a simple dessert. Sure, it can be messy and sticky and maybe it ends up mostly on your clothes instead of in your mouth, but one thing is true: it provides a commonality between people everywhere. 

Quite literally a contraction of the phrase, “some more,” it’s easy to see why this confection is a campfire winner during the summer.  

This version will take more time than what the original recipe calls for, but this is how we implement new traditions with family–doing things that take time and don’t come with an easy solution.  

Making new memories over dessert makes it guilt-free all the way.




3 Egg Whites

1 cup Raw Sugar

½ cup Cold Water

1 tablespoon Raw Honey or Agave

1 teaspoon Agar-Agar

Optional ½ teaspoon of Vanilla Flavoring

1 | In a small bowl, dissolve agar-agar in cold water. In a small saucepan, boil the sugar, honey and agar-agar. Place over medium to high heat (approximately 7 minutes) and continue to stir ingredients until it’s syrupy in texture.

2 | Using a standing or hand mixer, whisk the egg whites until firm.

3 | When the syrup is ready, slowly pour it into the whites and continue whisking until you have a sticky, fluffy consistency.  

4 | Using a spatula that has been coated in oil (to prevent sticking), scoop out mixture and place into a greased pan that’s been lightly powdered with sugar. 

5 | Put immediately into the fridge for several hours.  It’s best to leave refrigerated overnight.  

6 | Once marshmallows have become firm, you can take a serrated or regular sharp cutting knife to dip them in oil followed by powdered sugar. Cut into preferred sizing of cubes.

Makes 40 medium marshmallows.


1½ cups Dairy Free, Semi-Sweet Chocolate Chips (we like Enjoy Life brand)

¼ cup Favorite Nut Milk

1-2 tablespoon Coconut Oil

2 Dates

1 | Melt chocolate chips in a double boiler on low heat, stirring so as not to burn chocolate.  

2 | Once smooth, add in favorite nut milk and whisk together.

3 | In a Vitamix or blender, add chocolate with a spatula and add 2 pitted dates.  Blend until smooth.



1 cup Almond Flour

2 tablespoons Coconut Sugar

¼ teaspoon Salt

½ Cup Pecans (ground into flour)

1 Tablespoon Molasses 

1 Tablespoon Raw Honey or Agave

2 Tablespoon Coconut Oil

1 | Grind pecan flour in a coffee bean grinder or food processor (noting that it’s ok if it doesn’t grind into flour–it should be a bit coarse.)

2 | In a mixing bowl, combine ingredients until well-combined.  

3 | Spread onto a greased baking sheet. Bake at 350 for about 10-13 minutes.

4 | Remove from oven and let stand before cutting into appropriate sized squares.

Yields about 12 squares.

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