I first enjoyed the camp fire treat of a toasted marshmallow sandwiched in between two chocolate digestives way way back when I was in the Girl Guides. Heavenly indeed and such an improvement on the games we played at Brownies such as Witch’s Glue pot. Another Girl Guiding challenge was to light a miniature fire and keep it burning on a 10 pence piece (which were somewhat larger in those days), the equivalent challenge in the Brownies was how many objects could you fit into a match box.
I also remember in my first weeks as a member of the Brownies, being sent in pairs to the village phone box with 5p pieces clutched our hands to make a call to our parents, in those days a valuable life lesson, and one that made me feel terribly grown up and almost daring and bold. Nowadays phone boxes are few and far between, cost far more than 5p, and most 7 year olds I know are more competent on any model of mobile phone than I am, and many have their own phone.
Of course the chocolate, biscuit, toasted marshmallow combo is better known in the USA as a s’more, so called because you always want “some more”, and is commonly used in the UK too.
With the onset of Autumn it may not be warm enough to BBQ for much longer, so I’ve set about making a s’more in a glass. By making some simple substitutions and additions I’ve tried to make it slightly better for you, but it still contains a fair amount of sugar. Possibly not a breakfast smoothie this more of a healthy shake. Toasted oats stand in the digestives, or Graham crackers, and contain soluble fibre, the addition of bananas and a generous handful of spinach gives two of your 5 (or 7) a day and I used Sweet Freedom choc shot liquid chocolate which is low GI. All these good things surely cancel out the marshmallows?
Take care when toasting the marshmallows, it is obligatory to toast an extra one, just to check they are OK, and I have a blister on the roof of my mouth due to over eager sampling, caramelizing and flaming sugar is hot.
I am reliably informed by my friend Kip, who has a vast knowledge of all things vegan, that toasted vegan marshmallows are interchangeable with the regular ones.
- 20g oats
- 2 bananas – I use frozen
- 3 tbs chocolate spread, or choc shot
- 2 tbs cocoa powder
- generous handful spinach
- 6 toasted marshmallows* (regular or vegan)
- 500ml coconut milk drink or milk of your choice
- ½ tsp vanilla essence
- Pour the oats into the frying pan and dry fry over a medium heat shaking the pan every 10 seconds or so to toast. Once done they will be light brown and smell toasty – this step can be done in advance.
- Place all the ingredients into a blender and whizz until smooth.
- * I toast my marshmallows over the gas ring, or with a kitchen blow torch.
You might like these other chocolate shakes and smoothies
- Sarah’s Shrink Mummy Shake
- Jac’s Choco Snazzle Smoothie Shake
- Ren’s Healthy Hot Chocolate Breakfast Smoothie
The rather fab handled jars, lids and straw set was a gift from Kilner (various stockists around £10), I am absurdly excited to see that they also have blue, pink and green handled jars too!
Linking this up to Choclette’s We Should Cocoa Challenge