S’mores season is upon us, and you should definitely embrace it to the fullest with these Simple S’mores Cups! These bad boys are made with a handful of simple ingredients that are healthy(ish) and could be made vegan if you opt for vegan friendly marshmallow. If you’re craving s’mores but living that city life without much access to an open bonfire for roasting, I got you with this recipe.

To me, there’s no better way to end a summer day than with an ooey gooey, messy s’more. However, having a large open flame in NYC is not the most practical...SO, I wanted to create a s’mores experience that I could enjoy while at home in my apartment. And these definitely hit the spot.

The three layers that make up these delicious little cups are a base layer of crunchy graham cracker crust, a fudgy chocolate middle, and a gooey marshmallow creme top. Only 7 ingredients are needed. Seven!!! When I say simple, I mean it.

The graham cracker crust base is made using graham crackers, coconut oil, and a little coconut sugar. The chocolate middle layer is made with chocolate chips, coconut milk, and a touch of instant coffee powder. These layers are then topped with some gooey marshmallow creme. Toast them up in the oven to get that nice, golden-brown top and then you’re ready to go!

These are perfect to keep on hand for an evening treat or to bring to share at a summer picnic or gathering! You get all those dreamy s’mores flavors without the need of a flame. They really are so dang good.

If you do give these Simple S’mores Cups a try, be sure to comment below and/or tag me on Instagram and let me know how you like them! I love to hear your thoughts.

Thanks for stopping by!
Take care xx
Slim

Simple S’more Cups

Prep time:15
Chill time: 1 hour
Cook time: 12 minutes
Total time: 1 hour 27 minutes
Serves: 12

Ingredients

For the graham cracker crust:

2 cups graham cracker crumbs (~15 crackers)
½ - ¾ cup coconut oil, melted
¼ cup coconut sugar

For the chocolate layer:

1 ½ cup dark chocolate chips (I use Enjoy Life brand)
¾ cup full fat coconut milk
½ tsp instant coffee powder

For the topping:

1 cup marshmallow creme (I use Toonie Moonie Marshmallow Creme)

Instructions

Preheat the oven to 350°F and prep a muffin tin with nonstick spray and/or parchment paper pulls. Set aside.
In a food processor, pulse the graham crackers until they are crumbs. Pour them into a large bowl and add ½ cup coconut oil and the coconut sugar and mix until well combined. If the mixture is a still a little dry, add the remaining coconut oil 1 tbsp at a time until it is wet enough to work with and mold.
Equally distribute the graham cracker mixture between the 12 muffin cups. Using your fingers or the back of a spoon, press the mixture down and up the sides so it makes a cup as a compact base layer. Bake for 10 - 12 minutes in the oven or until beginning to brown.
Meanwhile, make the chocolate layer by melting together the dark chocolate chips, coconut milk, and instant coffee in a double boiler until smooth.
Pour the chocolate into the graham cracker cups, leaving a little space at the top. Chill in the freezer for at least 1 hour.
Towards the end of the chill time, preheat the broiler to high. Once the chocolate is firm, remove from the freezer and top with the marshmallow creme. Broil for about 1- 2 minutes, just until the marshmallow begins to toast to a golden brown. Keep an eye on it so that it doesn’t burn.
Chill again in the fridge for 10-15 minutes before serving. Store in the fridge or freezer.