Gluten Free S’mores Tartelettes




S’mores just scream summer! These melty marshmallows will bring back memories of campfires and starlit nights, all while tasting amazing!

Thought you couldn’t have this classic summer treat because of the gluten in the graham crackers? Fear not! I have you covered! These S’mores Tartelettes are gluten free and dairy free. This dessert is secretly packed with multiple sources of protein, is naturally-sweetened, and will sure to delight even the pickiest of eaters!

Remember the three components of a traditional s’more?

  • A piece of chocolate
  • A toasted marshmallow
  • Sandwiched between two graham crackers.

Well, these tartelettes put a fun spin on this classic!

I took the graham crackers and turned them into a mini tart shell: the perfect vessel for a summer dessert. They can be eaten without utensils, which is ideal for outdoor activities.

I upgraded the piece of chocolate and instead made a chocolate ganache. The chocolate ganache features not one, but two of Sunwarrior’s proteins. The Warrior Blend Vanilla protein and the Illumin8 Organic Meal in Aztec Chocolate combine beautifully to give the S’mores Tartelettes a decadent chocolate layer.

I made my own marshmallow meringue topping to replace the pre-made ones you typically use for s’mores. Depending on your affinity for marshmallows, you can top the cups with as much or as little meringue as you like.

The S’mores Tartelettes are best served and enjoyed right away, as the marshmallow topping will gradually deflate. But, I bet these won’t sit out very long!

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Gluten Free S’mores Tartelettes

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Prep Time
Total Time

INGREDIENTS

Crust:

Heaping 1/3 cup gluten free graham cracker cookies

1/2 cup almond flour, finely milled

3 tablespoons almond butter

Chocolate Ganache:

1/2 cup almond milk

1/4 cup chocolate chips (use a dairy free version)

1 scoop Warrior Blend vanilla protein

1 tablespoon Illumin8 Organic Meal Aztec Chocolate

1/2 teaspoon vanilla extract

Marshmallow Topping:

1.5 oz egg whites (or egg white substitute)

1/4 cup raw honey (or agave syrup)

1/8 teaspoon vanilla extract

1/2 teaspoon ice water

Pinch sea salt

DIRECTIONS

For the Crust:

1. Preheat oven to 350 degrees F.

2. Combine almond flour and almond butter in a food processor. Blend on high until soft dough forms.

3. Divide dough into four parts.

4. Press dough into parchment lined ramekins, or another oven-safe mold. Press up onto sides of your mold to form a small cup.

5. Set molds into oven to par-bake for 8–12 minutes, or until edges begin to slightly brown.

6. Remove and let cool completely.

For the Chocolate Ganache:

1. Warm the milk in a saucepan under low heat. Pour in chocolate chips and stir frequently with a wooden spoon until all chocolate pieces are melted. This will take 3–5 minutes.

2. Remove the saucepan from the heat to let cool slightly.

3. Pour the melted chocolate mixture and the remaining ingredients of the ganache into a blender (I used a Magic Bullet). Blend until smooth.

4. The mixture should become thick and frosting like.

5. Place into a covered container and refrigerate for at least 4 hours. The ganache will harden as it cools.

For the Marshmallow Meringue Topping:

1. Bring a small saucepan with 2 inches of water to a simmer.

2. Pour the egg whites, honey, vanilla, and salt into a heat-proof bowl. Place the bowl on top of the saucepan, making sure the bowl doesn’t touch the water.

3. Begin to whisk the contents of the bowl until it becomes slightly warm, approximately 3–5 minutes. Foam will start to develop.

4. Remove the bowl from the saucepan and pour the ice water into the mixture.

5. Immediately begin to whisk the mix, keeping it in the same bowl, on high until the mixture stiffens, much like the stiff peaks of whipped cream. You can use a handheld beater or stand-up mixer. The time it takes will vary. I did this with a handheld beater and it took at least 10 minutes for the mix to stiffen.

6. The meringue will gradually deflate and is best enjoyed upon serving.

Take the cooled crust and place a generous spoonful of the chocolate ganache in the center. Flatten the chocolate out with a spoon. Spoon or pipe the desired amount of marshmallow meringue over the top and enjoy!

For extra pizzazz, torch the top of the marshmallow meringue to give your S’mores Tartelettes a real authentic marshmallow toasted affect.

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Disclaimer

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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