Gluten-Free and Dairy-Free Gooey Brownie S'Mores Cups
Decadent, easy, and perfect for those end of summer nights
I’m currently flying home from Toledo, Ohio, and I can’t help but reflect on how wonderful it was to be surrounded by so many of you again in person. It’s been SO long since we’ve all been together. I was a guest on the Whole30 book tour in OH, but it almost felt like a kick off my September book tour! It filled my heart with so much joy to connect with everyone in person again—I’ve missed that energy and warmth!
This week, I wanted to share a recipe that I mentioned briefly last month but feel deserves its own spotlight: S’mores in a Jar. It’s so easy, completely dairy and gluten-free, and has quickly become a family favorite. I think it’s the perfect treat as we savor these last few weeks of summer. I’m even considering adding a dash of liquid smoke next time for that nostalgic campfire flavor!
Xo
Danielle
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Flan, Tres Leches Cake, Shrimp Salsa Verde Noodles, Milano Cookies
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Grain-Free Gooey Brownie S'Mores Cups
Servings 6
Download the PDF to print, and to see my favorite brands!
TOOLS
6 8-ounce oven-safe jars
Mixing Bowl
Baking Sheet
Parchment Paper
INGREDIENTS
For the Brownie Base:
1 cup finely ground almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon grain-free baking powder
1/4 teaspoon salt
1/2 cup coconut sugar
1/4 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1 2-ounce bar dairy-free paleo-friendly chocolate
For the Chocolate Layer:
1 2-ounce bar dairy-free paleo-friendly chocolate, roughly chopped
For the Marshmallow Layer:
1 1/2 cups mini marshmallows*
For the Grain-Free Graham Crumble:
1 cup finely ground almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons coconut oil, melted
1 tablespoon honey or maple syrup
*if using homemade - ensure they are “stale” so they don’t get too melty when heated - cut homemade marshmallows, toss in arrowroot and allow to sit uncovered at room temperature for days.
METHOD
Preheat your oven to 350°F (175°C) and lightly grease 6 small 8-ounce oven-safe jars.
To make the grain-free graham crumble, combine 1 cup of almond flour, 1/4 cup of coconut flour, 1/4 cup of coconut sugar, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of salt in a bowl. Add 3 tablespoons of melted coconut oil and 1 tablespoon of honey (or maple syrup) to the dry mixture and stir until it forms a crumbly texture. Spread the crumble on a baking sheet and bake for 5-7 minutes at 350°F (175°C), or until golden brown. Allow the crumble to cool completely
To make the brownie base, whisk together 1 cup of almond flour, 1/4 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt in a bowl. In another bowl, mix 1/2 cup of coconut sugar, 1/4 cup of melted coconut oil, 2 large eggs, and 1 teaspoon of vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth, and fold in the chopped chocolate bar.
Divide the brownie batter evenly among the jars, filling each about one-third full, and place the jars on a baking sheet. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the jars from the oven and immediately add the second chopped chocolate bar as a layer, and then the marshmallow layer. Place the jars back in the oven for 2-3 minutes, or until the marshmallows are slightly melted and golden brown.
Once the marshmallows are slightly melted, remove the jars from the oven and sprinkle the cooled graham crumble generously over the top of the marshmallow layer. Allow the jars to cool slightly before serving.
Refrigerate for 7 days. Reheat in a low oven or toaster oven before serving.
Almond Flour - Substitute with hazelnut flour or sunflower seed flour for a similar texture.
Coconut Sugar - Use maple syrup or honey as a natural sweetener alternative.
Coconut Oil - Replace with avocado oil or melted ghee (if dairy is tolerated).
Dairy-Free Chocolate Bar - Substitute with chocolate chips
Graham Crumble - omit the graham crumble and crush your favorite gluten-free graham crackers to sprinkle on top
These are absolutely delicious! Made them a few weeks ago & my husband said it's his fave dessert so far. Shared one with my neighbor & she loved it too.
Can't wait to get all my books signed in person in Boston!!