No-bake s’mores cups with an oat-date crust, dark chocolate center, and cashew marshmallow top. A vegan and gluten-free dessert with no campfire necessary!
This week has been weird.
A lot happened and yet nothing happened.
My trip to the west coast was canceled, so I stayed home and caught up on work, life, and sleep.
I felt a weird internal conflict between wanting to spring-clean my entire home top to bottom and wanting to lie in bed all day.
To be honest, I did neither.
I binge-watched Love Is Blind (have you watched???). in an embarrassingly small number of days by night and continued to show up in my studio and work during the day.
I did start a new habit of walking outside for 15 minutes every day; one that I hope will stick as we continue into spring.
Also, I made s’mores indoors in compact edible cups for serving and I think you’re going to want to make them too.
These No-Bake S’mores Cups come together with just 6 ingredients for a decadent refined sugar-free treat without the campfire or the oven!
Please sir, I want s’more.
I love having the oven on as much as the next person, but there’s something about no-bake vegan treats that make me giddy.
In addition to being vegan, they’re also gluten-free, grain-free, refined sugar-free, and paleo-friendly!
You can make these s’mores in three easy layers– a date-oats crust, chocolate ganache center, and cashew marshmallow fluff!
These cups start with a sturdy date-oat crust.
You need:
- gluten-free old-fashioned rolled oats
- gooey Medjool dates
Blend the gluten-free oats and fresh Medjool dates until you have a sticky ball that you form into miniature cups using a muffin tin.
To liven up dry dates, try soaking them in hot water for ~10 minutes before incorporating into the crust recipe.
If you’re looking for a grain-free option, try subbing almonds or walnuts in place of the gluten-free oats in this recipe.
Don’t worry about making these cups perfect; they’ll be odd sizes and shapes and that’s OK!
The important part is that they have a thick base and sturdy sides to hold your s’mores layers.
For the chocolate ganache center, you only need two ingredients:
- dark chocolate and
- coconut milk
I used Hu Kitchen Simple Dark Chocolate, broken into small pieces with canned coconut milk.
Pour the steaming coconut milk over the chopped dark chocolate for a sexy slow-melt.
If your dark chocolate require more heat to melt completely, transfer the mixture to the stovetop or heat in the microwave in 10 second intervals.
The chocolate ganache will initially be runny, so transfer the bowl to the fridge to thicken for about 30 minutes before adding to the cups.
What are s’mores without a sweet fluffy component?
For the Cashew Marshmallow layer, you need:
- raw cashews
- coconut milk
- pure maple syrup
I like to quick-soak my cashews in hot water to soften them before incorporating into the recipe.
You can also soak the cashews for 8 hours or overnight, if you think of it (I never do!).
Blend all of the ingredients in a high speed blender until thick and creamy, adding more coconut milk as needed to thin out the fluff.
Taste the mixture and add more maple syrup to reach desired sweetness.
The assembly method is easy.
Carefully remove the cups from the cupcake tin and place them on a parchment lined plate to prevent sticking.
Fill the cups about 2/3 way full with chocolate ganache.
Allow the ganache to set up until mostly firm to touch before continuing.
Finally, spoon on generous amounts of the marshmallow fluff to fill to the top of the crust.
Top them off with more chocolate for a garnish and serve immediately!
These No-Bake S’mores Cups are the perfect raw dessert that don’t require a campfire!
This recipe makes extra cashew marshmallow fluff, so save it and spoon it onto toast, rice cakes, or pancakes.
I love serving my cups with complete with shaved dark chocolate on top.
Try drizzling extra melted chocolate on top on these cups for even more dark chocolate decadence.
I like to serve mine after sitting at room temperature for 10-15 minutes to soften the layers for the best taste and texture.
Enjoy!
If you try these No-Bake S’mores Cups, let me know!
I’d love to hear what you think of them.
Give me a shout on Instagram and use #floraandvino to show me your cups!
Check out my Pinterest page to pin more recipe like this one to make later!
Want more raw treats? You’ll love my Raw Almond Butter Superfoods Bars and 5-Ingredient Raw Strawberries ‘N’ Cream Tarts.
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XO Lauren
No-Bake S’mores Cups
- Yield: 8-9 cupcakes
Description
No-bake s’mores cups with an oat-date crust, dark chocolate center, and cashew marshmallow top. A vegan and gluten-free dessert with no campfire necessary!
Ingredients
DATE-OATS CUPS
- 1 1/4 cup gluten-free old-fashioned rolled oats
- 1 cup pitted and packed dates
CHOCOLATE LAYER
- 10 oz. Hu Kitchen Simple Dark Chocolate, broken into small pieces
- 1/2 cup canned coconut milk
CASHEW MARSHMALLOW LAYER
- 1 1/2 cup raw cashews, quick-soaked in hot water
- 1/3 cup coconut milk + more to reach desired consistency
- 3–4 TBPS pure maple syrup
- Hu Kitchen Simple Dark Chocolate, shaved dark chocolate, for topping
Instructions
- Prepare a cupcake tin with liners or lightly grease with coconut oil and set aside.
- Add cashews to a bowl with enough hot water to cover them. Allow to soak for at least 30 minutes before incorporating into the recipe.
- Add the oats to the blender and pulse until you have a rough oat flour. Add in the dates and process until you have a sticky ball. This may take a few minutes for the dates to break down. If your dates are very dry, try soaking pitted dates in hot water for ~10 minutes before incorporating into the recipe. Press the blender contents together between your fingers to get check the consistency. You want the crust to stick together without falling apart but not be too wet and gooey. Add a few more oats if the crust is too gooey, or throw in a few more dates if it’s too dry.
- Once you have the right consistency, press the date-oat mixture into the prepared cupcake tin to form a crust. Set in the fridge to firm up while you prepare the chocolate and filling.
- To make the chocolate ganache, add the broken dark chocolate into a heat-safe mixing bowl. Add the coconut milk to a small saucepan over medium heat. Heat until it comes to a low simmer, then pour over the chopped chocolate. Cover the bowl and allow to rest for ~5 minutes to melt. Uncover the bowl after 5 minutes and stir to dissolve any remaining solid chocolate. If any chocolate chunks remain, pop the bowl in the microwave in 10 second increments to melt fully. Add chocolate ganache to the fridge to thicken as you prepare the marshmallow layer.
- Rinse out the blender you used to create the crust. Drain and rinse the soaked cashews and add to a blender along with the coconut milk and maple syrup. Blend on high until smooth and creamy, scraping down the sides as needed to recombine. Add more coconut milk as needed to reach desired creamy consistency. Taste and add more maple syrup, if desired.
- Remove cups from the fridge and place on a parchment lined plate. Remove chocolate ganache from the fridge and divide between the cups. Chocolate ganache will continue to thicken as it chills. You want the mixture to be scoop-able and not solid for spooning into the cups. Allow the chocolate to set until firm to the touch before adding on the marshmallow layer.
- Spoon the marshmallow date on top and swirl with a spoon. Add shaved dark chocolate on top. Serve immediately. Refrigerate No-Bake S’mores Cups for up to one week. Allow refrigerated cups to sit at room temperature for 30 mins before serving.
- Category: Dessert
- Method: No-Bake, Blender
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Oil-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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