The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up plant-based dishes starring ingredients from local makers. With the summer solstice fast approaching, the pair puts their spin on a camp classic using 72% Onyx Dark Chocolate from Birmingham Chocolate (birminghamchocolate.com). The result is a s’mores dip that’s delicious by the glow of a bonfire — or the glow of your television set.
1 15-oz. can cannellini beans, drained and rinsed
6-oz. Birmingham Chocolate 72% Onyx Dark Chocolate,
melted (2 bars)
¹/3 cup non-dairy
¼ cup tahini
2 Tbsp. maple syrup
1 Tbsp. Vanilla extract
½ tsp. fine sea salt
12 oz. gluten-free graham crackers, crushed
1 cup vegan mini marshmallows
2 oz. Birmingham Chocolate 72% Onyx Dark Chocolate, melted (to drizzle over top)
1 cup strawberries, sliced in half
Extra graham crackers for serving
In a high-speed blender, combine cannellini beans, melted chocolate, creamer, tahini, maple syrup, vanilla, and sea salt. Blend all of the ingredients until smooth and creamy. Taste and add more sweetener if needed.
To assemble the jars, crush graham crackers by placing them in a plastic bag and crumbling them under a rolling pin.
Spoon crushed graham crackers into bottom of the jar, filling about one fourth of the way. Spoon the chocolate filling into jar so it nearly reaches the brim. Top the mixture with mini marshmallows and use a culinary torch to brown.
Drizzle with melted dark chocolate and serve with strawberries and more graham crackers.
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
Content provided for Hour Detroit’s ongoing Local Flavor series is not influenced by Harrison and Sinclair’s business partnerships with local brands.