Camping is a national pastime; there’s something about marshmallows roasting over an open fire after a long day of hiking that just hits the spot, right? Well… not always. Not everyone can be a happy camper. In this episode, we’ll hear from two very special guests who have had markedly different experiences while camping. Ranging from the adventurous to the hilarious to the terrifying, these stories are sure to make you laugh and gasp in equal measure.
The recipe for this episode is a delicious mini s’more cheesecake--see below!
No S’More Camping Mini-Cheesecakes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 Tbsp granulated sugar
- 3 1/2 Tbsp unsalted butter, melted
Cheesecake
- 1 1/2 cups raw cashews (soaked overnight)
- 1 large lemon (juiced)
- 1/3 cup coconut oil (melted)
- 2/3 scant cup full-fat coconut milk
- 1/2 cup maple syrup
Topping
- 3/4 cup mini chocolate chips
- 1/2 cup mini marshmallows
- Additional graham cracker crumbs
Directions
- Preheat oven to 325°F. Line a muffin pan with cupcake liners and set aside.
- In a mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until everything is moist. Evenly distribute the mixture between all 12 liners and press down.
- Bake at 325°F for 5 minutes. Remove from the oven and set aside. Turn off the oven.
- Add all filling ingredients to a blender and mix until very smooth.
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then top with chocolate chips, marshmallows, and graham cracker crumbs. Cover with plastic wrap and freeze until hard – about 4-6 hours (or refrigerate overnight).
- Keep in the freezer for up to 1-2 weeks. Allow to come to room temperature before enjoying!
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