Over the last week and a half since leaving Boston, there’s been one thing that every place we’ve stayed at has had in common: an invitation to roast marshmallows. Fire pits, complimentary bags of marshmallows (sadly, not vegan), marshmallow roasting sticks…maybe it’s not vacation or road tripping or glamping if you don’t spend time outside by a smoky fire, roasting these extra sweet, gooey treats.
But you know what’s about a million times better than roasted marshmallows? S’mores! We’ve eaten them so often, I think we may as well declare them a road trip food group, right alongside rice and beans, peanut butter and jelly, and extra strong coffee (Aaron).
I wanted to change up our daily s’mores ritual, which is how these mini s’mores cheesecakes came to be. They’re easy enough to make on the road, simple enough to only require ingredients most any grocery store carries, and portable enough to survive seven hours in a cooler driving between stops. And you still get to take part in the warm and fuzzy tradition of roasting marshmallows over an open fire, even if that’s only over your stovetop in the comfort of your kitchen. Bonus: no mosquitos.
- 8 vegan graham crackers
- 5 tablespoons melted unrefined coconut oil
- 1½ cups raw cashew pieces, soaked for 2 hours, rinsed and drained
- ½ cup full-fat coconut milk
- ⅓ cup pure maple syrup
- ¼ cup melted unrefined coconut oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine grain sea salt
- 1¼ cups chopped vegan dark chocolate
- ⅓ cup full-fat coconut milk
- To make the crusts, add the graham crackers to a food processor and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
- Line a muffin tin with 12 cupcake liners. Add 1 heaping tablespoon of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins. Set aside while you prepare the cheesecake filling.
- Add all of the filling ingredients to your blender. Process for 1-3 minutes, or until the texture is very smooth. If the mixture is too thick to blend, add a splash more coconut milk at a time until it blends. Pour the filling evenly over the crusts (there should be about ¼ inch of the cupcake liners showing at the top). Freeze until firm (about 2 hours).
- To make the chocolate topping, heat the chopped chocolate and the coconut milk over low heat in a small saucepan stirring often until the chocolate melts. Spoon approximately 1 tablespoon over each of the mini cheesecakes. Freeze until the chocolate is solid (about 20 minutes). Just prior to serving, toast the marshmallows over an open flame (a gas stovetop works!) and place one atop each of the cheesecakes. Enjoy immediately for a messy, gooey marshmallow, melted chocolate s'mores experience! For best and creamiest texture, allow the cheesecakes to soften slightly (about 10 minutes) before serving.
I’ll be back a little later this week with our week 2 travel post! If you missed week 1, you can check it out here. xo Amanda