Always in the mood for s’mores and here’s a simple, yummy solution.
- 1/3 cup melted coconut oil
- 10 sheets graham crackers
- vegan mini marshmallows
- 1 (10 oz) bag dairy free chocolate chips
Preheat oven to 350 F. Line a 12 slot muffin pan with liners.
Pulse the graham crackers in your food processor until they resemble crumbs.
In a medium bowl, mix the graham cracker crumbs and melted coconut oil until fully incorporated. Transfer about 1.5 tbs of the mixture to the muffin liners and even out to flatten the surface. Bake them for 7 minutes or until golden brown and aromatic. Melt the chocolate chips in a small pot, on low heat, constantly stirring.. until smooth.
Remove pan from oven and place about 6-7 mini marshmallows on top of the graham crust. Using a spoon, cover the marshmallows with the melted chocolate and even out the tops. Place pan in the freezer until cups have set.. about 1 hour.
Store leftovers in an airtight container in your fridge.