Recipe courtesy of Kara Lydon
Raspberry and Coconut Cream-Chocolate Hazelnut S'mores
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 220 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 130 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
Chocolate-Hazelnut Spread:
1 cup raw hazelnuts
1/3 cup dairy-free dark chocolate chips
2 teaspoons melted coconut oil
1/8 teaspoon salt
S'mores:
1 1/2 cups (about 1/2 pint) raspberries
1/2 cup coconut cream, whipped, See Cook's Note
16 graham cracker squares
Directions
- For the chocolate-hazelnut spread: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place hazelnuts on the baking sheet and roast for 10 to 15 minutes, or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins. Discard skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form a butter.
- In a small saucepan over low heat, melt the chocolate chips and coconut oil. Transfer to the food processor, add the salt, and pulse to combine. (If the spread isn't sweet enough for your taste, try adding 1 tablespoon of agave nectar.) Let cool about 5 minutes in the refrigerator while you prep the other ingredients.
- For the s'mores: Assemble s'mores by layering approximately 1/2 tablespoon chocolate-hazelnut spread, 4 raspberries and 1 tablespoon whipped coconut cream between 2 graham cracker squares. (You will have chocolate-hazelnut spread leftover.)
Cook’s Note
This recipe makes about 1 cup chocolate hazelnut spread, so you will have leftovers.