Raspberry and Coconut Cream Nutella S’mores

S’mores are the quintessential campfire treat: a marshmallow roasted over the fire, sandwiched between two graham crackers and a chocolate square. The heat from the marshmallow makes the chocolate all melted and delicious, and the ooey-gooey marshmallow contrasts with the crunch of the graham cracker.

Now, some people are of the “Why ruin a good thing?” mindset and don’t want to stray from the traditional s’more. I’m of the mindset that asks, “Why not?” because maybe we can make it tastier and healthier!

When in doubt about how to healthify a dessert, add some fruit! Raspberries are in season right now, so they are a perfect addition. And we all know how well raspberries pair with Nutella, right? But Nutella doesn’t really scream healthy, so instead, make a simple, non-processed, homemade version from roasted hazelnuts and dark chocolate. Skip the roasted marshmallow for some whipped coconut cream. Did I mention these tasty treats contain no added sugar and are dairy-free?

Enjoy this healthy twist on a classic this weekend, or perfect them in time for National S’mores Day, August 10. But beware: Have one and you’ll definitely want some … more.

Raspberry and Coconut Cream Nutella S’mores

Yield: 8 s’mores*

Ingredients:

For the homemade Nutella:
1 cup raw hazelnuts
1/3 cup dark chocolate (dairy-free) chocolate chips
2 teaspoons melted coconut oil
1/8 teaspoon salt

For the s’mores:
1/2 pint raspberries (approx. 1 1/2 cups)
1/2 cup coconut cream, whipped**
16 graham cracker squares

Directions:

For the homemade Nutella:

  1. Preheat the oven to 350 degrees F. Line baking sheet with parchment paper. Transfer hazelnuts to the baking sheet and roast nuts for 10 to 15 minutes, or until lightly browned. Let cool.
  2. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins.
  3. Discard the remaining skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form into a butter.
  4. In a small saucepan over low heat, melt dark chocolate chips and coconut oil. Transfer to the food processor with salt, and pulse to combine.*** Let cool in the refrigerator while you prep the other ingredients, about 5 minutes.

For the s’mores:

  1. Assemble s’mores by layering approximately 1/2 tablespoon homemade Nutella, 4 raspberries and 1 tablespoon whipped coconut cream in between 2 graham cracker squares.

Notes:
*Makes about 1/2 pint Nutella.
**For tips and tricks on how to make whipped coconut cream, check out my recipe.
***If the Nutella isn’t sweet enough for your taste, try adding 1 tablespoon of agave nectar.

Per serving: Calories 220; Fat 9 g (Saturated 5 g); Cholesterol 0 mg; Sodium 130 mg; Carbohydrate 32 g; Fiber 2 g; Sugars 21 g; Protein 2 g; Vitamin A 0% DV; Vitamin C 10% DV; Calcium 2% DV; Iron 6% DV

Kara Lydon, R.D., LDN, RYT, is a registered dietitian nutritionist, yoga teacher and self-proclaimed foodie. She is a recipe developer, food photographer, writer and spokesperson. Her food and healthy living blog, The Foodie Dietitian, features seasonal vegetarian recipes and simple strategies to bring more mindfulness and yoga into your life.

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