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National S'mores Day Roundup
August 10th is #NationalSmoresDay, so we decided to put a Purely twist on one of our favorite summer treats! You won't regret checking out these creative takes on classic S'mores.
1 -12oz bag of Purely Elizabeth Original Ancient Grain Granola
⅓ cup coconut oil
1 egg (or sub flax egg*: 3 tbsp water, 1 tbsp ground flaxseed)
1 tbsp unsweetened nut milk
3 tbsp maple syrup
1/4 cup melted coconut oil
1/3 cup cashew butter (or sub any nut or seed butter)
1 tsp vanilla extract
1 cup almond flour
1/2 tsp cinnamon
1/4 tsp baking soda
¼ tsp salt
½ cup Lily’s Dark Chocolate Chips
8-9 inch cast-iron skillet (cake round, baking dish)
Place granola and coconut oil in a food processor and process on high for 1-2 minutes, or until granola begins to break down into fine pieces. Lightly spray your cast iron skillet with coconut oil. Pour crust mixture into skillet and pat down to make an even layer. This will be your graham cracker crust. Place in the freezer while you make your cookie dough base.
Preheat the oven to 325 degrees Fahrenheit. Whisk egg* in a large bowl then pour in maple syrup, melted coconut oil, nut butter, vanilla and almond milk, and whisk to combine. *If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water & let sit for 5 minutes before adding to recipe in place of egg.
In a small bowl, mix together almond flour, baking soda, cinnamon and salt. Add dry mixture to wet mixture and mix until well combined. Fold in ¼ cup chocolate chips. Remove skillet from freezer and sprinkle remaining ¼ cup chocolate chips. Cut 4 marshmallows into ⅛ pieces and scatter them over the chocolate chip layer. Next, layer the cookie dough mixture over the chocolate chips and marshmallows. Press remaining whole marshmallows onto cookie dough layer. Place on the middle rack in the oven and bake for 20-25 minutes. Then, turn the oven on broil and bake for 1-1 1/2 additional minutes (keep a close eye on it because it can burn quickly).
1 1/2 cup gluten-free graham crackers
1 cup Purely Elizabeth Chocolate Sea Salt Probiotic Granola
5 tbsp butter or vegan butter
2 tbsp peanut butter
1 cup canned coconut milk
12 oz. semi-sweet chocolate, chopped
2 tbsp coconut oil
6-8 marshmallows, halved
Preheat oven to 350 degrees. In a food processor, add graham crackers, granola, butter and peanut butter. Process until grains are finely chopped and form a dough-like consistency. Press mixture into a pie pan and place in the oven for 10-12 minutes.
Meanwhile, heat a pot over medium to high heat. Add coconut milk and bring to a boil. In a separate bowl, add chocolate and coconut oil and whisk until a smooth consistency is formed. Pour over the pie crust and store in a fridge until chocolate has hardened.
Put the oven on broil. Add marshmallows on top and place in the oven for 5 minutes or until marshmallows are toasted brown.
gluten-free // vegan
2 cans full fat coconut milk
1/4 cup coconut sugar
2 tbsp vanilla extract
1/4 cup arrowroot powder
1 1/2 cups gluten-free graham crackers, chopped
1/2 cup vegan marshmallows, chopped
1/4 cup good quality dark chocolate chunks, coarsely chopped
In a pot over medium to high heat, add coconut milk, sugar, vanilla, and arrowroot. Bring to a boil. Take pot off heat and allow to cool. Add in graham crackers, marshmallows and chocolate. Place mixture into ice cream maker or freezer.
1 toasted marshmallow
1 tbsp chocolate ganache (refer to s'mores pie recipe)
1 oz vodka
2 oz Almond Milk Bailey's
Place graham cracker crumbs on a plate. Rim a martini glass with chocolate ganache, then dip in graham cracker crumbs. Fill a cocktail shaker with ice, then vodka and Bailey's, and shake. Pout into martini glass and serve with a toasted marshmallow.