We love the idea of a backyard campfire for the weeks leading up to Halloween. This sweet idea for a cozy, fall treat that’s relatively clean and nutritious comes from strong mama and maker of our fave superfood blends, Sophie Jaffe. Learn to make her genius chocolate bark with almond butter and protein powder, then try it wedged into an indulgent vegan and gluten-free s’more!
Spine-tingling ghost stories and s’mores shouldn’t end with summertime campfires. They’re ghoulishly good in October too — and if the weather’s bewitched with rain or cold, you can always camp out at home and toast your treats over the stovetop!
Chocolate bark made with almond butter, coconut oil and a few of my favorite protein and superfood packed Philosophie ingredients beats out any store-bought Halloween candy. I love using it to make superfood s’mores with my kiddies since these sweet treats are loaded with protein, healthy fats, antioxidants and minerals. These s’mores are so yummy that they’re impossible to resist — especially when paired with a captivating tale told in the dark…
Superfood Chocolate Bark S’Mores
for the chocolate bark:
3/4 cup coconut oil
1/2 scoop vegan vanilla protein powder
4 Tbsp Philosophie Cacao Magic Superfood + Protein Blend
2 Tbsp crunchy almond butter
1 tsp vanilla
1/2 tsp sea salt
for the s’mores:
gluten-free graham crackers
To make the chocolate:
Place the coconut butter into a heat-proof bowl over a pot of slowly simmering water, making sure the bowl doesn’t touch the water.
Take the bowl off the pot when it’s melted, and stir in the vanilla protein powder, Cacao Magic, almond butter, vanilla and sea salt.
Spread the liquid chocolate onto a parchment-lined baking tray, and then sprinkle on the toppings.
Place in fridge for 30 minutes or until set (freezer will be faster), and then break up into small pieces.
To make s’mores:
Toast vegan marshmallows over a stovetop or fire. Use gluten-free graham crackers to create a sandwich with the marshmallows and chocolate bark layered in the middle.