Craving S'mores? Give these vegan and naturally sweetened chocolate, marshmallow and graham cracker truffles a try!
For the Truffles
- 10 vegan graham crackers
- 8 medjool dates, soaked in warm water
- 2 tablespoons maple syrup, or agave syrup
- 1/ 2 cup almond butter, or nut butter of choice
- 12 vegan mini marshmallows
- 1 cup roughly chopped chocolate
- 1 tablespoon coconut oil
- 12 marshmallows, vegan
- 1/ 4 cup crush graham crackers
Place graham crackers in a food processor or high powered blender and pulse until your graham crackers have turned into fine crumbs.
Combine the graham cracker crumbs,soaked dates, almond butter, and syrup to the food processor or high powered blender. Process again until it becomes a sticky cookie dough like texture.
Using a small cookie scoop place 1 tablespoon of the dough in the cookie scoop and press down. The dough should be packed lining the scooper.
Place the mini marshmallow in the middle of packed cookie dough scoop. Place another tablespoon of dough on top of the marshmallow.
Using your fingers press the mixture down forming a ball.
Remove the dough from the cookie scoop. Using your hands form the truffle into a firm ball. Set S’more dough balls on a plate and repeat steps.
Make the chocolate coating. Combine the chocolate and coconut oil in a microwave-safe bowl. Microwave for 30 second intervals stirring between each one until the chocolate has melted.
Coat each dough ball with chocolate. I placed each truffle in the bowl of chocolate and used a fork to cover the snore ball. Place truffles on a plate and top with crushed graham crackers or marshmallows
Garnish with marshmallows and crushed graham crackers (optional). Place in the refrigerator for 30 minutes to harden.