Coconut Walnut S’mores - gluten free, no added sugar


My parents still love to read the physical newspaper and my mother enjoys sending me articles about everything from world events to food recipes. She sent me a newspaper clipping with a delicious looking recipe but it just didn’t look like quite what I would want to eat.


I loved the concept so as I usually cook and bake, I changed the ingredients and the directions here and there and came up with an outstanding recipe.

What in the world is a S’,more or originally named “Some More,” by troop leader named Loretta Scott Crew in 1927 to feed her 16 hungry girl scout troops?

The first official recipe for a s'more came out in the 1927 Girl Scout guidebook "Tramping and Trailing with the Girl Scouts."

Why did I add coconuts and walnuts instead of marshmallow?

Coconut has gotten a bad reputation but it is actually healthy for you and very versatile to cook with. Coconut oil, flour, sprinkles, and milk have become a staple in our home. Walnuts add easily add Omega 3s and protein, along with a rich nutty flavor into a recipe that may lack these nutritional qualities.



Makes 11-12 regular or 24 mini s’more bites


3/4 cup coconut milk

1 Tablespoon Bob’s Red Mill flaxseed meal

3/4 cup semisweet sweet chocolate chips, melted

1 1/2 cups gluten free graham cracker crumbled, I used Mi-Del Brand

3 Tablespoons butter or Ghee, melted

1/2 cup cocoa powder

3/4 cup walnuts

1/4 cup coconut sprinkles



Preheat oven on 350F. Grease a cupcake pan or muffin tin.

Place all ingredients in a food processor. Process until combined and batter is thickened.

Remove batter and fill cupcake pan until each cup is just about full.

Bake for 12 minutes. Remove from oven and allow to cool.
Enjoy room temperature with a spoon or prepare in a hard paper cup.

...those chocolate things were amazing I ate all of them in 2 minutes I think. 👍🏻
— Summer, my son’s swim teacher


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