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Dessert

Sea Salty S’more Truffles


My favorite vegetable is the marshmallow.

Jim Gaffigan

Ah, another excuse to eat marshmallows. (Shouldn’t be too much of a surprise). I found this original recipe via a Facebook cooking video late at night and couldn’t wait to recreate these truffles dairy-free style. 

I’ve been pouring through Samin Nosrat’s Salt Fat Acid Heat (Netflix show found here and link to purchase cookbook found here) thanks to a wonderfully thoughtful gift from someone I am very grateful for. 🙂 She spends a while explaining the importance and differences of salt types, and I was able to apply my knew knowledge to this recipe, which I found quite exciting. 

INGREDIENTS:

  • 1 1/2 cups crushed graham crackers (try to find pre-crushed if you’re short on time/find yourself eating various s’mores related foods often)
  • 1 cup chocolate chips, semi-sweet (ghiradelli or generic dark chocolate should work depending on your grocery store. (ALWAYS READ THE LABEL FIRST – MILKFAT IS EVERYWHERE)
  • 4 big scoops of Marshmallow Fluff
  • 3 bars dark chocolate for melting (Ghirdelli Intense Dark is my favorite)
  • Sea salt

STEPS:

  1. Crush the graham crackers if they aren’t pre crushed and pour into a big bowl.
  2. Mix in the fluff, chocolate chips, and a sprinkle of sea salt. Mix really well – this will all stick together.
  3. Form the fluff into little balls and lay out on a cookie sheet lined with parchment paper. Throw into the freezer for 20 minutes.
  4. Melt the dark chocolate bars over the stovetop on low to medium heat. Do NOT stop stirring – burnt dark chocolate is nasty.
  5. Remove the melted chocolate from the heat and take the balls out of the freezer. Roll each in chocolate and place on the parchment paper. Sprinkle each with a little seat salt quickly, before the chocolate hardens. 

That’s it! Vegan, no bake, and so quick! Throw them in the fridge and they’ll be good for a while!

Not the prettiest but def the tastiest.
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