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S'mores Slice (Paleo, Vegan)

S'mores slice made with healthy ingredients and modernist foam techniques. Raw (or baked) cashew buckwheat graham crackers, agar-stabilised coconut meat marshmallow fluff, raw chocolate ganache.

Course: Dessert
Cuisine: American
Servings: 8
Author: Sabrina @ Straits Road Kitchen
Ingredients
Cashew Buckwheat Graham Crackers
  • 144 g (1 cup) activated cashews
  • 56 g (1/3 cup scant) sprouted buckwheat groats
  • 4 g 2 tsp golden flaxseed powder
  • 1 1/2 tsp cinnamon powder
  • 1/8 tsp Himalayan salt
  • 54 g (3 tbsp) maple syrup
  • 10 g (1/2 tbsp) fancy unsulphured molasses
  • 10 g (1 tbsp) cold-pressed coconut oil
  • 1 1/2 tsp vanilla extract
  • As needed, water
Coconut Meat Marshmallow Fluff
  • 120 g (1/2 cup) water
  • 48 g (3 tbsp) maple syrup
  • 2.5 g (1/2 tsp) agar powder (~0.625% agar concentration)
  • 1/8 tsp cream of tartar or citric acid (optional, to aid sugar inversion and stabilisation)
  • 200 g (1 1/4 cup) young coconut meat
  • 5 g (1/2 tbsp) cold-pressed coconut oil
  • 2.5 g (1/2 tsp) vanilla extract
  • 20 g (1 scoop) unflavoured or vanilla protein powder (optional)
Chocolate Ganache
  • 160 g (2/3 cup) dairy-free dark chocolate (preferably 80% or more)
  • 160 g (2/3 cup) full-fat coconut milk (room temperature)
Instructions
Cashew Buckwheat Graham Crackers (Raw Dehydrated or Oven Baked Option)
  1. In a food processor or mini prep, blend the cashews to a fine flour. Be careful not to overblend or it will turn into cashew butter.

  2. Repeat the same process with the sprouted buckwheat to obtain buckwheat flour. Sift the buckwheat flour to remove any bran; this will give the final crackers a smooth texture.

  3. In a large mixing bowl, combine the dry ingredients (cashew flour, buckwheat flour, flaxseed powder, cinnamon powder, salt). Mix well until evenly distributed.

  4. In a separate bowl, whisk together the wet ingredients (maple syrup, molasses, coconut oil, vanilla extract, and protein powder, if using).

  5. Make a well in the dry ingredients and slowly drizzle in the wet mixture, stirring as you go. Mix until the mixture forms a sticky dough that can be rolled out thin. If the mixture is too dry, add water a little at a time until the correct consistency is reached.

  6. Roll the dough out to 6 mm (1/4 inch) thick between two paraflexx sheets or parchment paper with rolling pin. Use the flat edge of a dough cutter to shape it into a large rectangle.

  7. Raw dehydrated option. Place the dough in a dehydrator and dry at 46°C (115°F) for 4 hours. Lightly score into cracker-size and punch holes in the dough with a fork for a graham-cracker look. Flip the dough and continue to dry for another 20 hours, or until fully dry and crispy. Let cool to room temperature before storing in an airtight container. (The raw version is less crunchy and slightly chewy, but this makes it perfect for ice cream sandwiches.)

  8. Oven baked option. Preheat the oven to 135°C (275°F). Bake the dough for 5 minutes. Remove from oven and lightly score into cracker-size and punch holes in the dough with a fork for a graham-cracker look. Rotate the tray and continue to bake for another 5-7 minutes, or until a light golden colour. Remove from oven; it may not feel crunchy at first, but will do when it cools down. Let cool to room temperature before storing in an airtight container. (The baked version is more crunchy like a classic graham cracker; perfect for eating on its own, or as an ice cream sandwich slider.)

Coconut Meat Marshmallow Fluff
  1. Place the water and maple syrup in a small saucepan and sift in the agar powder and if using, cream of tartar or citric acid. Bring the mixture to a boil at 114°C (236°F) and simmer for 5-7 minutes to allow sugar inversion and dissolve the agar. Stir constantly. If you are not using the acid, you can simply simmer for 3-4 minutes without measuring the temperature.

  2. Place the remaining ingredients in a blender and add the hot agar syrup. Blend on high speed for 2 minutes until completely smooth. Pour the mixture into a tray or wide bowl and place in the freezer for 20 minutes until the agar is set firm.

  3. Return the gelled coconut into the blender and blend until smooth, starting on low speed and gradually increasing to high. Achieving a strong vortex in the blender may be tricky at first, so use a spatula to lightly push the gel further down. The final product is a coconut fluid gel. Pour the gel into a mold and place in the freezer.

Optional Steps for Even Fluffier Texture
  1. Option 1 - mixer. Transfer the coconut fluid gel to a bowl and use a stand mixer or hand-held mixer and beat it for 5 minutes to incorporate more air. Pour the gel into a mold and place in the freezer.

  2. Option 2 - iSi whip. Transfer the coconut fluid gel into the iSi canister. Charge twice with nitrous oxide (cream) cartridges and shake hard for 1 minute. Store the canister in the refrigerator until ready to use. Shake well again before use. Spray into a mold and and place in the freezer.

Chocolate Ganache
  1. Melt the chocolate in a bain marie. When fully melted, slowly stream in the coconut milk. Make sure your coconut milk is at room temperature or warmed to prevent seizing of the chocolate. Mix until thoroughly combined.

  2. Pour the chocolate ganache on top of the coconut layer. Place in the freezer for at least 2 hours.

Assembly
  1. Cut the coconut-chocolate layers to equal size as your graham crackers.

  2. When ready to serve, gently sandwich each slice with two graham crackers. Serve immediately.