Healthy S’mores for the End of Summer

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a bowl, mix together the almond flour, coconut flour, tapioca starch, cinnamon, baking soda, and salt.

In another bowl, whisk together melted coconut oil, maple syrup, and vanilla extract.

Pour into the dry ingredients and combine to form a dough.

Between two pieces of parchment paper, roll out the dough to about 1/4 inch thickness.

Cut into about 24 rectangles or squares and prick each piece with a fork to create the classic graham cracker appearance.

Bake for 10-12 minutes, or until golden. Allow to cool completely.

In a mixing bowl, sprinkle gelatin over 1/2 cup of water. Let it bloom.

In a saucepan, combine the remaining 1/2 cup of water and honey.

Bring to a boil and let simmer until it reaches 240 degrees F on a candy thermometer.

Slowly pour the syrup into the bloomed gelatin while mixing on low.

Once combined, increase to high speed and whip until it becomes thick and fluffy, about 10-15 minutes.

Add vanilla and salt in the last few minutes.

Spread the mixture into a parchment-lined pan and let set for at least 4 hours or overnight. Then, cut into 12 squares.

Roast each marshmallow over a stove flame or briefly under a broiler.

Sandwich the marshmallow and a piece of dairy-free chocolate between two graham cracker pieces.