S’mores Cupcakes

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S’mores Cupcakes

Today is one of those days where you walk outside, and you go “Huh…”

The weather isn’t too bad. It’s nice enough to take a walk at the park (which I did after breakfast). But it’s still pretty hot and humid. Hot enough to melt my breakfast in a minute or two. But actually those melting moments in pictures are the ones that’s drool-worthy, don’t you think? =p


My chocolate nana-ice cream, topped with raw s’mores cupcake, below is the recipe for the s’mores.


1 cup pitted dates
1 cup rolled oats
1 tsp vanilla
A dash of cinnamon

Chocolate Filling
3 TBS cacao powder
3 TBS coconut oil, melted
2 TBS maple syrup

“Marshmallow” Top
1 cup cashews
1/4 cup coconut oil, melted
1/4 cup nut milk or plant-based milk
2 TBS maple syrup

makes 6 cupcakes

1. In a food processor, process dates until it turns into a paste, add vanilla and cinnamon. Pulse a few times. Then add in the rolled oats, and process until everything mixes.

2. Press the base mixtures along the walls of a muffin tin. Refrigerate.

Chocolate Filling
1. Place all ingredients in a food processor and process until all ingredients are mixed well.

2. Scoop about 1 TBS filling into the s’mores base. Set aside and refrigerate.

“Marshmallow” Top
1. In a food processor, blend cashews with milk. Slowly pour in the coconut oil and maple syrup. Process until mixture is smooth.

2. Scoop mixture on top of each cupcake. Refrigerate for at least 30 minutes.

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