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Smores is a part of every child’s life, and now you can eat one, child or not, guilt free!


Graham Cookie
5 cups cashew flour
2 1/2 cups oat flour
3/4 cup water
1 3/4 cups maple syrup
2 tablespoons vanilla extract
1 teaspoon sea salt
2 tablespoons cinnamon

Marshmallow Crème
2 cups cashews, soaked
1 cup coconut meat
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup agave
1/4 cup coconut oil
1 small bottle Lorann Marshmallow Concentrated Oil

Dark Chocolate Butter
4 cups maple syrup
2 1/2 cups cocoa powder
2 cups coconut oil
1 teaspoon vanilla extract
1/2 teaspoon salt



Graham Cookie

  1. Mix ingredients in medium size bowl by hand.
  2. Spread flat on dehydrator screens, about 1/8" thick.
  3. Dehydrate at 115 degrees for 4 hours.
  4. Make an incision with the back of a knife  for six rectangles.
  5. Dehydrate another 6 hours and separate the pieces.
  6. Keep well sealed, at room temperature until ready to serve.

Marshmallow Creme

  1. Blend until smooth.
  2. Pour into plastic lined half sheet pan; refrigerate overnight or freeze if prepared 1–2 hours prior to serving.

Dark Chocolate Butter

  1. Whisk all ingredients in large bowl.
  2. Pour into half sheet pan and store in freezer.
  3. Blend in batches.


  1. Bring Crème to room temperature at least 20 minutes prior to serving.
  2. Warm chocolate and grahams slightly in dehydrator.
  3. Lie one graham on a plate.
  4. Carefully spread a generous amount of marshmallow crème on top and pour an even more generous amount of chocolate over that, allowing it to slightly run off onto the plate.
  5. Set another graham on top, but off center, exposing the crème and chocolate.
  6. Sprinkle the plate with cinnamon powder.


Chocolate has also always been at the top of my list, in any of its various forms.  Althouh smores were not part of my childhood sweets rotation, they are a favorite of many people and something that nearly everyone loves.

Matthew KenneyAbout Matthew Kenney

Matthew is a chef, restaurateur and author, known for his unique brand of organic and vegetarian cuisine. His company, Matthew Kenney Cuisine, is focused on the development of products, books and businesses that reflect his passion for sustainable living. His partnership, Living Cuisine Collection, is involved in the management, development, and consultation of living and raw cuisine services, businesses, and products internationally. Matthew has appeared on numerous morning and talk shows throughout the United States. He was named one of Food and Wine Magazine’s Best New Chefs, was twice nominated for the James Beard Rising Star Chef Award, and has received annual awards from The French Culinary Institute,University of Maine, VegNews Magazine and PBS Television. He is the author of several cookbooks, including Raw Food Real World, Everyday Raw and Entertaining in the Raw. Matthew has been the chef and partner of several well known restaurants and is currently involved in a number of projects,all of which blend his passion for health, environmental and culinary concerns. In his capacity as Director of Culinary Arts & Operations for 105degrees, he oversees the creative development of the Company, including each season’s menu and curriculum.

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