S’mores Recipe

Knox Nutrition & Chiropractic – 3250 Seneca Turnpike – Canastota – 697-9721 – www.DrNanciKnox.com

Honey Marshmallows


·         3 packages unflavored gelatin             

·         1 cup ice cold filtered water, divided   

·         2 cups honey                                  

·         ¼ tsp salt                                 

·         2 tsp vanilla extract 

·         ¼ cup unsweetened shredded coconut

·         Coconut flour for dusting


  1. Place the gelatin into the bowl of a stand mixer along with ½ C of the water. Use the whisk attachment.
  2. In a small saucepan, combine the remaining ½ C water, honey and salt
  3. Place over medium high heat, cover and allow to cook for 3-4 minutes
  4. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240*F/116*C, approximately 7-8 minutes
  5. Once the mixture reaches this temperature, immediately remove from the heat
  6. Turn the mixer on low speed and while running, slowly pour the honey syrup down the side of the bowl into the gelatin mixture
  7. Once you have added all of the syrup, increase the speed to high
  8. Continue to whip until the mixture becomes very thick and is lukewarm, approx. 12-15 minutes. While the mixture is whipping, prepare the pan as follows in step 10
  9. Add the vanilla during the last minute of whipping
  10. Grease a 13x9" glass baking pan. Add the shredded coconut and move around to completely coat the bottom and sides of the pan. Save any extra for coating marshmallows after cut.
  11. When ready, pour the mixture into the prepared pan, using a lightly oiled or grease spatula for spreading evenly into the pan
  12. Dust the top with enough of the remaining shredded coconut to lightly cover. Reserve the rest for later
  13. Allow the marshmallows to sit uncovered for at least 4 hrs and up to overnight
  14. Turn the marshmallow out onto a cutting board and cut into 1" squares using a pizza wheel or scissors, dust all sides of each marshmallow with shredded coconut, using additional if necessary
  15. Store in an airtight container for up to 3 weeks


Basic Paleo Chocolate Recipe


·         1 cup cold-pressed coconut oil             

·         1 cup raw cocoa powder

·         ½ cup raw honey (or to taste)

·         Dash of sea salt 


  1. In a heavy pot, melt the coconut oil.
  2. Whisk in the cocoa powder, honey and salt until everything is smooth and melted.
  3. Pour the melted chocolate into a waxed paper lined pan or directly into chocolate molds.
  4. Refrigerate or freeze for at least one hour or until set. Store in the refrigerator until ready to use.

** If you want to reduce the calorie count and make a firmer chocolate with a crisp break, replace the honey with liquid stevia extract.

Scott, Kate Evans (2014-03-29). The Paleo Kid’s Chocolate: 27 Chocolate Lover Recipes (Primal Gluten Free Kids Cookbook) (Kindle Locations 133-141). Kids Love Press. Kindle Edition.


Paleo Graham Crackers

Makes about 14 3-inch round crackers


  • 1/2 cup raisins, lightly packed
  • 2 1/2 cups almond meal
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons lard or unsalted pasture-raised butter, cut into 1-inch chunks and chilled
  • 1 tablespoon molasses
  • 1 tablespoon vanilla extract
  • 2 tablespoons tapioca flour, optional – for dusting the work surface 


  1. In food processor, pulse raisins with 1/2 cup almond meal until the raisins are finely chopped.
  2. Add remaining almond meal, cinnamon, soda, and salt. Blend well.
  3. Add lard and pulse until mixture reaches the texture of a course meal.
  4. Add molasses and vanilla. Pulse until a ball is formed.
  5. Place dough ball on a sheet of cellophane or a silicone baking mat and smoosh down with your hand until it is about ¾ inch thick. Cover using another sheet of cellophane. Refrigerate for at least two hours.
  6. Preheat oven to 350ºF.
  7. Remove dough from refrigerator. Dust a work surface with a sprinkling of tapioca flour or work directly on your silicone baking mat. I like to keep the top sheet of cellophane on the the dough while working as it helps keep the process tidy. Using a rolling pin, roll out the dough until it is about 1/8 to ¼ inch thick.
  8. Using a cookie cutter or knife, cut 3-4 inch rounds or squares out of the dough. Or, if making Graham cracker crumbs, just bake in one large sheet. Working carefully, place cut crackers on lined baking pan. Prick each cracker with the tip of a fork several times.
  9. Bake 7-9 min.
  10. Makes about 14 crackers or about 2 ½ cups Graham Cracker Crumbs.