One month from today we will be back home in California, visiting for an entire week. I CAN HARDLY KEEP MY PANTS ON. But that’s mainly because I’m dying to be in my swimsuit on the beach, feeling that warm sand, and trying to convince myself to jump in the cold ocean. We get in on a Thursday morning. The morning when my favorite farmers from all over the state gather in the huge parking lot at the OC Fairgrounds to sell some of the best produce I have ever sunk my teeth into. We have agreed this will be the first stop once our plane’s wheels touch the ground. And our second?! To see one of my best friends who will have had her BABY! Ah! I can’t believe I have friends having babies now, and I cannot wait to meet this precious new piece of life our two great friends will be bringing into this world (even if they are major Star Wars dorks… kidding!). We’re going to run around our old neighborhood, go visit his old shop Thalia, get some grub at my old job Pita Jungle, play frisbee in the open sand at Newport Beach, and see movies at our favorite theater ever. I am going to stuff myself with produce, take heaps of it to all of our old friends we visit (including our previous landlord Jackie! Need to check in and see how our garden is doing), and we are going to eat so many chips and salsa and burritos from all our favorite joints because where is your good Mexican food Colorado. We want to have a surf afternoon down at San Onofre, meet friends down in Carlsbad for another surf, and maybe score a sweet beach bonfire where we can roast some of these s’mores. THESE S’MORES you guys.
Cookies or cake? Chocolate or vanilla? These are questions that constantly frustrate me. BOTH. I don’t want to choose, I want both. So I choose s’mores – they are my perfect treat. They have the graham cracker that resembles a cookie, the layers that resemble a cake, the chocolate bar for my cocoa fix, and gooey vanilla marshmallow for the frosting. It quite literally embodies all four of those choices and sandwiches them together so you don’t have to choose. Perfection. The past few years I’ve chosen to have s’mores for my birthday, and now I wonder why I didn’t start this tradition sooner. It’s not my birthday yet (in June) but I decided to hop on the s’more train a little early to celebrate the great snow melt that is happening all over this country right now – beckoning us to get outside, go camping, and roast some s’mores. Or if you’re like us and are stuck in the city for a while longer, bust out that camp stove (or turn on your gas stovetop) and get roasting. No excuses, light a fire and get these ooey gooey chocolatey babies bringing in some serious camp vibes to your home. Or if you are one of those super rad people that have a fire pit in your back yard, call us, we want to come over.
When it comes to these grahams, think graham cracker meets granola bar. Plus half the prep time, and way healthier of an alternative. Don’t get me wrong, I love my homemade authentic graham crackers and plan on sharing that recipe with you all at some point. But these granola versions are so simple, delicious, healthy, and fuss free that it is temping to just whip these up instead every time! I love the hint of molasses, and crunch from the oats. Plus they hold up to even the heavy-dutiest of s’mores’ builders. I love building mine with Dandies vegan marshmallows (theeeee best marshmallows of my life) and now for the first time with ALOHA’s superfood chocolate bar! Taking s’mores to a whole other level now when we bring in this bar of greens-packed-chocolately-goodness and sandwich it in this classic treat. That’s right, SUPERFOOD s’mores. ALOHA, you rule.
This post was done in collaboration with ALOHA. All thoughts and opinions are my own, and I think their superfood products absolutely rock.
Tid-bits: For some superfood action I use ALOHA’s chocolate bars mentioned below, however, you can use whatever chocolate you have on hand for regular s’mores. As far as vegan marshmallows go, I highly recommend Dandies.
Makes 4 s’mores.
2 ALOHA chocolate bars, broken in half
4 vegan marshmallows
1 batch granola grahams (below)
1 cup quick cooking oats
2 tablespoons oat flour
1/4 teaspoon cinnamon
pinch of salt
1 tablespoon coconut oil solid
1 tablespoon raw honey*
2 tablespoons maple syrup
1 teaspoon molasses
*I only use unpasteurized honey (in its raw state), organically produced, and sustainably harvested. Make sure to use a runny honey for the best consistency. If you do not eat honey, you can replace it with additional maple syrup for this recipe.
Preheat the oven to 350F. Combine the dry ingredients, mix well. Add in the wet ingredients and mix until fully incorporated. Press into a parchment-lined 9×5 loaf pan. Bake for 20 minutes. Remove the pan from the oven and slice into 8 squares while they are still in the pan and hot. Let the squares fully cool in the pan, then remove by lifting out the parchment paper, and breaking them into the squares previously cut.
Roast your marshmallow and assemble the s’more using two granola grahams and half a bar of ALOHA superfood chocolate!