• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Peasant's Daughter

  • Home
  • Recipes
    • Mediterranean
    • KETO
    • Paleo
    • WAPF
    • Traeger Recipes
    • Seafood
    • Soup of the Week
    • Fermented Foods
    • Fruits & Vegetables
    • Whole30
    • Dessert
    • Croatian
    • Italian
    • French
    • Spanish
    • Portuguese
    • Eastern Europe
    • Sauces
    • Breakfast
    • Appetizers
    • Primal
    • Beverages
    • Cheese
  • Great Outdoors
    • Fishing
    • Travel
    • Hiking
  • Gardening
  • About
    • Hello, my name is Jana.
    • Work With Me
    • Contact
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Instagram
    • Pinterest
    • YouTube

Teen-Tiny Miniature S’mores Dip

2019-10-04 by The Peasants Daughter Leave a Comment

Please note that this post may contain affiliate links. Any sales made through such links will reward me a small commission – at no extra cost for you. I will only ever recommend brands that I personally use and love. Read the full disclaimer & Privacy Policy here.

This adorably teeny-tiny individually-portioned miniature s’mores dip with toasted coconut marshmallows atop melted milk chocolate are simple and comforting desserts. Whether for yourself or your guests at Thanksgiving dinner, this is a perfectly perfect autumn dessert that comes together in less than 15 minutes.

smores dip dessert in small pot

jump to recipe link button

S’mores are the perfect campfire dessert. In this recipe, we use individually-portioned sized enamelled cast iron pots to bring the s’mores indoors.

Only two ingredients are absolutely vital, marshmallows and milk chocolate.

Add graham crackers on the side for dipping if you like, or just dig in straight with a spoon.

My s’mores dip is made with toasted shredded coconut marshmallows, but you can use whichever variety you like.

Why Are They Called S’mores?

Classic s’mores are made with toasted marshmallows, milk chocolate, and graham crackers.

The first published recipe for “some mores” was in the 1927 publication Tramping and Trailing with the Girl Scouts. Loretta Scott Crew, who made them for Girl Scouts by a campfire, is given the credit for the recipe.

The contracted term “s’mores” appears in 1938 alongside the recipe in a publication aimed at summer camps.

How we decided to contract “some mores” to “s’mores” is lost in the annals of American culinary history.

smores dip dessert in small pot

s'mores dip in small pot

Vegetarianism & The Bizarre History of The Graham Cracker

The graham cracker was inspired by a vegetarian Christian preacher by the name of Sylvester Graham. Although he did not  invent the cracker himself, nor did he ever endorse it, he would become one of the first food faddists in America. He even had his own cult-like following that ultimately betrayed him after he failed to live up to their expectations.

Graham was a part of a huge 19th-century temperance movement that believed a vegetarian lifestyle which minimized pleasure and stimulation of all kinds was the path to good health and how God really intended people to live.

We see similarities to this in the modern-day vegan movement which takes much of its own inspiration from various influential Seventh Day Adventist doctors.

Mr. Graham believed a diet anchored in a type of rustic bread made from coarse home-ground wheat was the dietary staple every good Christian home needed to keep the inhabitants free from carnal sin.

His dietary preaching was taken up widely in the US in the midst of the 1829–1851 cholera pandemic.

Upon his death in 1851 at the age of 57, he had amassed a group of loyal followers known as Grahamites. His followers would distance themselves from the man that inspired them after his ill-health and untimely death cast bad press on his vegetarian teachings.

Many of the “Grahamites” began to spread rumours that Graham had actually began to take in meat at the end, and that is what really killed him.

The Grahamites would go on to form one of the first vegetarian movements in the US, and graham flour, graham crackers, and graham bread were created for and marketed to them.

Hopefully, they would go on to live on past their 50’s.

Teeny Tiny S'mores Dessert Dips

 

Print

Teen-Tiny Miniature S’mores Dip

smores dip dessert in small pot

This adorably teeny-tiny miniature s’mores dips with toasted coconut marshmallows atop melted milk chocolate is a great way to serve individually-portioned desserts. Whether for yourself tonight, or your guests at Thanksgiving dinner, this is a perfectly perfect autumn dessert that comes together in less than 15 minutes.

  • Author: The Peasant's Daughter
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 people 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: North America
Scale

Ingredients

  • 10 marshmallows
  • 1 cup of shredded, dessicated coconut (unsweetened)
  • 1 milk chocolate bar

Instructions

  • Preheat your oven to 350° and line a baking sheet with parchment paper.
  • In an even layer, spread your shredded coconut over the parchment and place in oven for 10-15 minutes until the coconut turns a light golden brown colour.
  • Prepare little mini pots/ramekins/casserole dishes like the Lagostina ones I have pictured by breaking up milk chocolate into the bottom. I use half of a regular sized bar per ramekin.
  •  Moisten your hands with fresh water and gently roll each individual marshmallow until damp.
  • Roll the dampened marshmallow into the shredded coconut.
  • Place 5 marshmallows per ramekin as pictured.
  • Place the ramekins back into the oven for 10 minutes until the marshmallows puff up and turn slightly crispy on the outside.
  • Serve with a spoon or graham crackers on the side.

Notes

Can be made with plain marshmallows too!

Keywords: s'mores, marshmallows, coconut, gluten-free

Did you make this recipe?

Tag @thepeasantsdaughter on Instagram and hashtag it #RealFoodIndulgences

Related posts:

Smoked Cranberry Sauce With Blood Orange Juice
Chard & Potatoes | Blitva | Croatian Recipes

Filed Under: Christmas Recipes, Dessert, Gluten-Free Recipes, Holiday Recipes, Thanksgiving Recipes

Previous Post: « Cranberry Sauce of Burnt Sugar & Orange Liqueur
Next Post: Smoked Maple Salmon Jerky on The Traeger Grill »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar


The Peasant's Daughter is a journey through the traditional recipes and stories of the women who came before me. I believe in real nutrient-dense foods and in always eating the fat. I am a gardener, hiker, fisherwoman, aspiring hunter, invasive-species eater, and forager of wild edibles. I'm a lover of vintage dresses, salt water, mountains, food history, forgotten recipes, and the culinary traditions of the Mediterranean peoples and beyond.
Based in Toronto, Canada but dreaming of a country house. Learn More About Me →

celebrate with me!

I'm celebrating the launch of The Peasant's Daughter by giving out prizes every month to a new random subscriber.

Every month in 2019 a new foodie mystery box will be carefully curated and sent off to a lucky winner -- all you have to do is subscribe to the newsletter to stay in the loop!

Privacy Policy

Don't worry -- I will never sell your information or spam you with useless nonsense.

Follow Me

  • Email
  • Instagram
  • Pinterest
  • YouTube

Footer

  • Email
  • Instagram
  • Pinterest

The Peasant's Daughter is a journey through the traditional recipes and stories of the women who came before me. Learn More About Me →

My Favourites

italian basil pesto made in mortar with pestle
smoked maple salmon on traeger
smores dip dessert in small pot

Copyright © 2019 The Peasant's Daughter on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy