I’m not gonna lie to you… This recipe is quite involved, but makes quite a few S’more muffins (you should be able to get 2 dozen out of it) because each part of the recipe needs to be made in full. The marshmallow recipe can’t be cut in half without causing problems. I promise you won’t regret it!
Paleo S’more Muffins
Part 1 – The Crust Base
- 3 cups almond flour (where to buy almond flour)
- 3 eggs (where to buy organic, soy-free eggs)
- 1/4 cup grade B maple syrup (where to buy grade B maple syrup)
- Arrowroot powder as needed to make the dough “non-sticky” (where to buy arrowroot powder)
- Preheat oven to 350 degrees.
- Mix the ingredients.
- Add the arrowroot powder until it’s not sticky anymore.
- Grease your muffin pan from top to bottom (I use coconut oil).
- Roll into small balls and press to the bottom of the muffin pan.
- Crust should be about 1/4 inch thick in each muffin.
- Place in the oven for 10 minutes.
Part 2 – The Chocolate
- 6 eggs (preferably pastured) (where to buy organic, soy-free eggs)
- 1 2/3 cup chocolate chips (dairy/soy free) (where to buy chocolate chips)
- 1/2 cup coconut oil (where to buy coconut oil)
- 1/4 cup cacao powder (where to buy cacao powder)
- 1 Tbsp arrowroot powder (where to buy arrowroot powder)
- 1 Tbsp coconut flour (where to buy coconut flour)
- 2 tsp vanilla (where to buy vanilla)
- 1/2 tsp baking soda (where to buy baking soda)
- Combine the chocolate chips and coconut oil in a pot on medium heat – stir continually until blended.
- Let cool.
- Separate the egg whites from the yolks and blend the whites until light and frothy.
- Blend the yolks and pour slowly into the bowl with the whites while blending (I use a cuisinart smart stick).
- Slowly add the chocolate to the mixture and vanilla while blending – the more frothy the better.
- Sift and add the remaining dry ingredients.
- Evenly distribute the batter into the 24 individual muffin spaces that have the pre-cooked crust.
- Muffins should be about 1/2 full at this point.
- Place in oven (still at 350) for 15 minutes or until a toothpick comes out cleanly.
- While muffins are in the oven melt 1 cup of enjoy life chocolate chips in a small pot until smooth.
- Once the muffins have cooled pour a layer of chocolate over each muffin – don’t skip this step because it’s not only delicious, it allows the marshmallow to stick to the top of your muffin later on.
- Place in the fridge until the chocolate has hardened (roughly 30 minutes or so).
Part 3 – The Marshmallow
- 3 Tbsp gelatin (where to buy gelatin)
- 1 cup of filtered water divided into ½ cups
- ½ cup honey (preferably raw) (where to buy raw honey)
- ½ cup maple syrup (grade B organic) (where to buy grade B maple syrup)
- 2 tsp. vanilla (where to buy vanilla)
- ¼ tsp sea salt (where to buy quality sea salt)
- Parchment paper
- Warm ½ cup of water on low heat and combine with gelatin and mix well (I use an immersion blender for this).
- In a separate pot pour the remaining ½ cup of water and combine with honey, maple syrup and salt.
- Heat on medium-high for approximately 10 minutes on your large burner.
- Once finished, immediately but SLOWLY combine the gelatin and honey mixture into a bowl with mixer on highest setting.
- Mix on high until color lightens and the mixture becomes light and fluffy (this may take up to 10 minutes).
- Once the marshmallow mixture is fluffy but still pourable, pour it over each muffin until each one is full.
- I usually sprinkle a few chocolate chips over each one to top it off.
- Place in the fridge for roughly 1 hour or until the marshmallow has set.
- Take them out of the fridge and eat about 6 before the kids find out they’re finished.
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