There is a slight shift in the air temperature, as the leaves begin to change color and fall from the trees. The days become cooler and there is a bit of rain. The bright sun feels good as it hits your face when you walk outside during the day. Just a light sweater and leggings with boots. Perfection.
Warm tea fills your hands during the afternoon with a sweet snack. A sweet snack that when you eat, fondly brings back memories of your childhood. Sitting around the campfire, marshmallows on sticks. Family and friends, all enjoying each other’s company.
What beautiful memories come to mind when you share a S’more with someone you love? My children have come to love them just as much as I do. Once you go gluten free, finding a real graham cracker is a challenge. That was until I tasted Schar’s honey grams. They are amazing. My children love them and so do I. So, when I make a S’more, Schar’s grams is where I turn.
When I received my S’more kit in the mail, I knew that I wanted to do a non-traditional type recipe. When my son saw the graham crackers, marshmallows and chocolate, he knew what those ingredients were for. I had to make a few traditional style s’mores and the kids were ecstatic.
For myself though, I wanted to make a special s’more parfait. Something you could serve to guests at a party. Something that the kids would get excited about. Although, my Husband couldn’t wait for me to finish taking pictures because he really wanted to eat it. He was looking for more after he finished it off.
This recipe is a really fun and a delicious treat.
Schar wants to give away free Honey Grams to everyone so please make sure to go to #/ to sign up for your free sample of their honey grams.
Pudding S’mores Parfait:
Chocolate Pudding Recipe (Or a boxed one if that is your preference)
Jar of Marshmallow fluff
1 Box of Schar Grahams (Crushed)
½ Cup Chocolate Chips
¾ Cup Organic Sugar
1 Can Coconut Cream Beaten with an Emersion Blender
2 Cups Non Dairy Milk (I used almond)
½ Cup Cocoa Powder
3 Eggs Yolks beaten
¼ Cup Coconut Oil melted
¼ Cup Tapioca Starch
1 TBSP. Vanilla
In a sauce pan on medium heat add the sugar and beaten coconut milk, and stir well. Add the 2 cups of dairy free milk, tapioca starch and cocoa powder, whisk these with all your strength (You will notice that the powder bubbles up to the top of the liquid and resists blending in. Keep beating it until you can’t anymore, take a break for a moment and then whisk again) Stir until all well combined and bring to a slight boil. Reduce heat to medium low and add beaten egg yolks. Stir well and simmer about 12 minutes, stirring well every minute or so. Once it thickens, take it off the heat, add the coconut oil and vanilla. Allow to cool a bit and then put it in the fridge to thicken even more.
Tip: Often, homemade pudding can be lumpy. If you want a smooth pudding you will need to run everything through a fine mesh strainer, most importantly, the cooked pudding at the end. It is a bit wasteful so we typically eat the lumps with no complaints. However, if presentation is important, run it all through the strainer.
To build your parfait:
You will want to layer, crushed grams, pudding, marshmallow fluff, grams, pudding, marshmallow fluff. Then I sprinkled crushed grams, chocolate chips and 1/3 of a gram on the top. Enjoy!
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