Grilled S’mores with Strawberries and Bananas
The world’s most famous camping dessert gets the tropical treatment when vegan marshmallows, chocolate, and graham crackers are topped with grill-kissed strawberries and bananas.
My friends, the Great Outdoors just got a whole lot sweeter! Strawberries and bananas complement grilled s’mores for a unique and delicious dessert.
Makes 4 s’mores
What You Need:
4 to 8 medium to large strawberries, whole
2 bananas, cut in half and then halved lengthwise
Canola oil, for brushing
4 vegan graham crackers, broken in half
4 thin squares vegan chocolate or vegan chocolate sauce
4 vegan marshmallows
What You Do:
- Heat the grill to medium. Lightly brush strawberries and bananas with oil. Using either a grilling screen or skewering over a naked grate, grill strawberries for 3 to 4 minutes, turning a few times until grill marks form; for the bananas, grill for 4 to 6 minutes until lightly darkened. Cut strawberries into slices and bananas into strips.
- Using a long stick or barbecue fork, toast marshmallows over direct heat of grate until golden brown.
- To assemble s’mores, start with graham cracker as base. Add a chocolate slice, marshmallow, strawberry slices, and banana strips, and top with other half of graham cracker.
Photo courtesy of Hannah Kaminsky
Bacon Ranch Deviled Eggs
These vegan eggs have a creamy ranch dressing and smoky bacon flavor.
Read More »
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Fresh summer and sundried tomatoes transform into a tasty sauce for these addicting enchiladas.
Read More »
Bean and Corn-Stuffed Poblano Peppers
Baked chile rellenos meet chiles en almendra (almond sauce). The delectably creamy white sauce is the perfect complement for spicy salsa cruda.
Read More »
Summer Sunset Sangria
This sexy and refreshing sunset-colored sangria is almost too pretty to drink. Almost.
Read More »
More Flashbacks
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
- Vegan Asparagus Snap Pea Frittata
- Spiced Belgian Waffles with Blood Orange Sauce
- Springtime Macaroons
- Strawberry Streusel Cake
- Balsamic Grilled Salad with Asparagus, Brussels Sprouts, & Onions
- Vegan Split Pea Soup with Dulse and Kale
- Curried Sweet Potato Soup
- Grandma Tracy’s Tomato Rice Soup
