S'mores Cookie Dippers
A date and graham cracker cookie stick dipped in marshmallow fluff and drizzled with dark chocolate gives the same flavors of a s'more in a different form.
Equipment
- 1 food processor
Ingredients
- 200 g pitted dates
- 1/3 cup milk of choice microwave to heat dates
- 2 tbsp of milk to add to mixture later
- 12 sheets of graham crackers total 8 blitzed, 3 rough crushed later, 1 for crumble topping
- 1 cup quick rolled oats
- Pinch of salt
- 1 container of marshmallow fluff
- 1 tbsp cream
- 2 chocolate bars 6oz total
- 1/2 tbsp of coconut oil
Instructions
- In a small bowl, microwave pitted dates with 1/3 cut of milk for 1-2 minutes until dates are softened and warm.
- In a food processor, blitz 8 sheets of graham crackers until they are a sand consistency. Use a spoon the roughly mash the warmed dates and then add to food processor with 1 cup quick rolled oats, 1 tsp cinnamon, and a pinch of salt. Process until dough becomes mixed and sort of forms a ball. Add in 2 tbsp of milk and mix again.
- Transfer to a large bowl and mix by hand to make sure everything is incorporated and then add 2-3 sheets roughly crushed graham crackers.
- In a banana bread loaf lined with parchment paper, scoop dough and flatten doing your best to make sure it’s even. Place into the freezer for at least 2 hours.
- In a double boiler, or microwave, melt 2 bars of chocolate and 1 tbsp coconut oil. Set aside.
- Microwave (in short, small increments of 10 seconds to avoid burning) microwave marshmallow fluff and cream until it’s a liquidier consistency. Just something that would make it easy to dip.
- Cut the date + graham cracker bars into bars and dip into marshmallow fluff and drizzle with dark chocolate.
- Option to garnish with crushed graham cracker and flakey sea salt. Place dipped bars onto a sheet pan and place in the freezer for another hour. Or just eat it now (it'll be a softer texture but still taste delicious)