Author:Alexis Davidson, from the cookbook Lexi's Clean Kitchen
Yield:6 servings 1x
For the graham cracker crumbs
1 cup blanched almond flour
1/4 cup flax meal
1 large egg
2 tablespoons honey
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
For the chocolate custard pudding
Cream scooped from the top of 1 chilled (13½-ounce) can full-fat coconut milk
⅓ cup granulated maple sugar or coconut sugar
2 tablespoons arrowroot flour
Pinch of fine sea salt
1 (10-ounce) bag dark chocolate chips
1 teaspoon vanilla extract
For the marshmallow meringue
2 large egg whites
½ teaspoon fresh lemon juice
⅓ cup honey
make the graham crackers
Preheat oven to 300°F and position an oven rack in the center of the oven. Line a baking sheet with parchment paper.
In a mixing bowl, combine all ingredients and mix until completely combined. Form dough into a ball.
Place ball of dough in the center of the lined baking sheet and cover with a second piece of parchment paper. Use a rolling pin to roll out the dough into a rectangle that’s approximately 1/8 inch thick.
Using a pizza cutter, slice the dough into squares. Bake for 15-20 minutes, until golden brown and crisp. Allow to cool completely.
Once cooled, place the baked and cooled crackers in a food processor and pulse until fine. Set aside.
Make the pudding
In a medium-sized saucepan over medium heat, whisk together the coconut cream, sugar, arrowroot flour, and salt. Bring the mixture to a boil, then reduce the heat to medium-low and whisk vigorously for 2 minutes. Add the chocolate chips and vanilla and whisk until the chocolate is completely melted and the mixture has thickened to the consistency of pudding.
Pour the pudding into six 8-ounce glass jars or cups, then place in the refrigerator to chill. (If you plan to brown the tops of the s’mores, be sure to use heatproof jars or cups.)
Make the marshmallow meringue
In a stand mixer fitted with the whisk attachment, whip the egg whites with the lemon juice until soft peaks form, about 1 minute.
In a small saucepan, heat the honey until it reaches 130°F on a candy thermometer and is bubbling, about 1 minute.
With the mixer running on medium speed, slowly pour the heated honey into the bowl with the egg whites, increase the speed to high, and beat until stiff, glossy peaks form, about 2 minutes.
Take the jars of pudding out of the refrigerator. Add 2 tablespoons (or more) of the graham cracker crumbs. Then spoon 2 to 4 tablespoons of the meringue into each jar. If you have a kitchen torch, brown the tops, if desired. If you don’t have a torch, you can preheat the broiler to high and place oven-safe glass jars under the broiler until the top of the meringue is golden, 1 to 2 minutes, watching carefully to avoid burning.
Garnish with additional graham cracker crumbs, then set in the refrigerator to chill for at least 2 hours before serving.