Vegan Smores Skewers

Raiding the fridge and the pantry for any and all processed snacks was a rite of passage for many American children, myself included. Bagel Bites, Fruit Roll-Ups, Pop Tarts, Dunkaroos, Tang (!) I could go on and on. Basically, the best part of going to school for 8 hours a day was the opportunity to come home and eat yourself into a processed sugar food coma and watch TV.  until your parents came home and it was time to eat dinner.

Fortunately, I lived an active childhood so I was able to counteract the negative effects of eating my share of processed snacks. Children in this day and age that are so inundated with processed food and a lack of physical activity and sunlight, aren’t so lucky. In America, the rates of childhood obesity and Type II Diabetes in children has skyrocketed. Nowadays, kids eat a sugary breakfast before going to school, eat God knows what during their government mandated lunches, graze on processed sugars and trans fats with a blue light from their phone replacing sunlight once they get home, and then they proceed to eat even more processed food for dinner.

Very. Very. Bleak.

The good news? It doesn’t have to be this way. With just a little bit of extra preparation on the parents’ part or even with some initiative taken by kids themselves, we can all craft way healthier after-school (or anytime) snack ideas. Check out my recipe below for vegan smores skewers that no one can mess up.

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Vegan Smores Skewers

Course Dessert, Snack
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12 pieces

Ingredients

  • 2 tbsp chocolate almond butter
  • 12 vegan marshmallows
  • 1/4 cup cookie crumbs (or vegan graham cracker crumbs)
  • 1/2-1 cup water
  • cake pops sticks or skewers

Instructions

  1. Place marshmallows on cake pop sticks or on skewers. I broke my skewers into thirds. 

  2. Crush cookie crumbs or vegan graham crackers. If you can find any, most graham crackers have honey. I used Annie's Chocolate Chip Bunny Grahams. I crushed mine in a guacamole mortar you can use a ziploc baggie and your hands, or feet haha.  

  3. Add 1/2-1 cup water to a saucepan (depending on the size of the pan). Place a glass bowl over the pan so that it stays upright on its own and barely touches the water. 

  4. Add 2 tbsp of chocolate almond butter to the glass bowl and slowly bring to a boil. 

  5. Double boil chocolate almond butter for about 5 minutes. Do not over boil. Remove glass bowl from heat.

  6. Dip marshmallow skewers into chocolate almond butter and then into cookie crumbs. Repeat until there is no more almond butter left. 

  7. Place pops on a parchment paper lined dish and freeze for 20 minutes. Keep refrigerated afterward. 

I featured this recipe in a video I did on school lunch ideas. You can check it out here:

Also, check out my other Vegan Lunchbox Ideas video:

Recommended:

5-Minute Banana Chia Pudding

Vegan Lunch Box – Back to School

Vegan Confetti Cake

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