I’m still dreaming about the camping trip we took with our Castle Family in the early spring simply enjoying each others’ musings, celebrating life, and cooking meals over a “lit” fire. Every night ended with banana boats and a whole lotta s’mores, but that was only the beginning of so many joyous times of this summer.
These summer months off have been flipping by past like a whirlwind. My long summer days consist of a whole lotta babysitting (aka training for the future), meet-ups with friends in the evenings (ugh these are the best), and checking off bucket list items by myself when I lack friends.
Summer is the time to do everything that you’ve been telling yourself to do since last summer ended, so your collection is big and the list will only grow, so ya better check off as many as you can and experience everything you’ve ever had the thought of wanting to experience. Be both a dreamer and a doer; don’t give yourself a reason to be bored… there are too many things that can be learned, that you want to do, and now is your chance. Even if you don’t have anyone to do it with, be your own company and take this opportunity to gain a deeper knowledge of yourself. Although I’d admit the most cherished and memorable moments are spent with my closest friends, I always appreciate “me” time; most of my life since moving out has been spending loads of time by myself and opening the doors for some serious “soul searching”. If you listen closely, sometimes your inner voice is kinda funny to hear. I laugh at my own thoughts more than I should admit. Lots of blush-worthy stories from that sector of my life, but those can be saved for later.
But bro will you look at these s’mores. Leung thought of the idea to jazz up regular s’mores, and since cherries are one of my favourite fruit that I don’t get tingly lips from (peaches I’m looking at you), we present you these crazy s’mores stuffed with the flavours of dark cherries & dark chocolate melded together. What a time to be alive.
- 12 to 18 squares of graham crackers
- ½ cup coconut milk
- ¾ cup chocolate chips
- 2 cups frozen cherries
- 12 vegan marshmallows
- Line a 9-inch loaf pan with parchment paper and place 6 graham cracker squares on the bottom. The extra layer of graham crackers makes removal easier later on, but if you have ample time to freeze you can skip this layer of crackers.
- In a small sauce pan, heat coconut milk until boiling. Then turn off the heat, add the chocolate chips, and let it sit for a few minutes before stirring to make a smooth ganache.
- Pour chocolate ganache over graham cracker layer and freeze until solid.
- While the chocolate is solidifying, cook the cherries in a small saucepan over medium-high to high heat until juices reduce to a syrup; it is thick enough when the syrup coats the back of a spoon. Cool for a few minutes before pouring over the solid chocolate layer. Return to freezer for an additional 15 to 30 minutes, or until cherry juice is no longer fluid.
- When ready to serve, cut the solid cherry-chocolate slab into 6 squares and place toasted vegan marshmallows on top of cherry layer. If indoors, split marshmallows in half and cover the cherry layer with marshmallow halves. Then toast in an oven on the broiler setting for approximately 3 to 5 minutes. Watch carefully to avoid burning. If outdoors, toast marshmallows over an open fire until golden brown and transfer onto a square of cherry-chocolate.Sandwich with an additional graham cracker (or 2 if the bottom cracker got too soft) and enjoy immediately.
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