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Frozen S'mores Bars https://www.metro.ca/userfiles/image/recipes/carres-smores-evive-11716.jpg PT15M PT00M PT4H15M
Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper.In a food processor, combine all of the ingredients for the graham cracker layer and pulse until well combined. Spread evenly in the baking dish.In a saucepan, heat the ingredients for the chocolate Azteque layer on medium-low heat until melted and smooth. Pour evenly over the graham cracker layer.Place in the freezer for a minimum of 4 hours, until set.Cut into 16 pieces and top each piece with mini marshmallows.Optional: Use a baker’s torch to roast the tops of the marshmallows or broil the marshmallows on a baking sheet until slightly golden before placing on top of the squares.Source : Evive
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Graham crackers layer : 2 ounces (60 g) Graham crackers 1/2 cup (125 ml) raw pecans 1/3 cup (80 ml) almond butter 2 tablespoons (30 ml) maple syrup 2 tablespoons (30 ml) coconut oil 1 teaspoon (5 ml) vanilla 1 pinch sea salt Chocolate Azteque Layer : 1 wheel Evive Azteque (8 cubes) 1 cup (250 ml) vegan chocolate chips (dark or semi-sweet) 2/3 cup (160 ml) coconut milk (only use thick coconut part and discart water) 2 tablespoons (30 ml) coconut oil 1 teaspoon (5 ml) vanilla extract 1 pinch sea salt 1 cup (250 ml) vegan mini marshmallows
Frozen S'mores Bars

Frozen S'mores Bars

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16
Desserts
0:15
Preparation
0:00
COOKING
4:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Graham crackers layer :
  • 2 ounces
    (60 g)
    Graham crackers
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  • 1/2 cup
    (125 ml)
    raw pecans
  • 1/3 cup
    (80 ml)
    almond butter
  • 2 tablespoons
    (30 ml)
    maple syrup
  • 2 tablespoons
    (30 ml)
    coconut oil
  • 1 teaspoon
    (5 ml)
    vanilla
  • 1 pinch
    sea salt

  • Chocolate Azteque Layer :
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    1 kg, or SELECTED SIZES, SELECTED VARIETIES


  • 1 wheel
    Evive Azteque (8 cubes)
  • 1 cup
    (250 ml)
    vegan chocolate chips (dark or semi-sweet)
  • 2/3 cup
    (160 ml)
    coconut milk (only use thick coconut part and discart water)
  • 2 tablespoons
    (30 ml)
    coconut oil
  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1 pinch
    sea salt
  • 1 cup
    (250 ml)
    vegan mini marshmallows
Imprimer ma sélection

Preparation

Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper.

In a food processor, combine all of the ingredients for the graham cracker layer and pulse until well combined. Spread evenly in the baking dish.

In a saucepan, heat the ingredients for the chocolate Azteque layer on medium-low heat until melted and smooth. Pour evenly over the graham cracker layer.

Place in the freezer for a minimum of 4 hours, until set.

Cut into 16 pieces and top each piece with mini marshmallows.

Optional: Use a baker’s torch to roast the tops of the marshmallows or broil the marshmallows on a baking sheet until slightly golden before placing on top of the squares.

Source : Evive

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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