Salted Date Caramel S'mores

Date Caramel

• 2 C. Pitted Dates, chopped and soaked in water for 30 min.
• 2 Tbsp. Rice Milk or reserved date liquid
• 1 tsp. Vanilla Extract

S’mores

• 16 Gluten-free Graham Crackers
• ½ C. Date Caramel (see above)
• Flaked Sea Salt
• 8 Gluten-free, Soy-free Giant Marshmallows
• 8 Dark Chocolate Sunflower Butter Cups

Directions:

1. To make the date caramel, drain the chopped dates. Place them along with the rice milk or reserved date liquid and vanilla extract in a food processor or a high-speed blender. Puree until smooth.
2. Start a campfire (prepare roasting sticks) or turn on the broiler (prepare a baking sheet with foil).
3. Roast or toast 8 giant marshmallows until golden, about 30 seconds. Set aside.
4. Spread each of the graham crackers with date caramel and sprinkle with flaked sea salt, then top with a Dark Chocolate Sun Cup.
5. Arrange the layered crackers over the fire (covered in a hot cast iron skillet) or under the broiler (on the baking sheet) until the chocolate it just melted, about 30 seconds.
6. Top the chocolate with the roasted or toasted marshmallows and top with a second graham cracker.