Summer’s not here, but Spring is slowly peaking it’s way into the Northeast – so why not slowly prepare for Summer with s’mores? I mean, isn’t Starbucks putting out that new frappuccino soon?

Anyways, I don’t know about you, but that’s my favorite part about Summer – sitting outside next to a campfire in a sweatshirt and shorts, making s’mores with a margarita by your side… because s’mores and margaritas totally pair well, right? In my mind, everything pairs well with a marg.

A “typical” s’more is anything but vegan. The graham crackers have honey in them, the Chocolate has milk and the marshmallows contain gelatin. Nowadays, there are tons of vegan options to replace those. For the graham crackers, I opted for Annie’s Cinnamon-flavored Bunnies. For chocolate, I used Enjoy Life non-dairy chocolate chips. Last but not least, I used Dandies Vegan Marshmallows. All of these items are sold at Whole Foods if you have trouble finding them.

Ingredients:

• One package of Dandies Marshmallows
• One box of Annie’s Gluten-Free Cinnamon Bunnies
• Two bags of Enjoy Life non-dairy chocolate chips
• 2/3 cup of Earth Balance coconut-butter

Directions:

This is a really easy recipe. To start, crush up the bunnies (sounds so not-vegan) in a plastic snack bag. Then melt the chocolate in a small sauce pan with 1/3 cup of the Coconut Butter. Once it’s melted, pour the crushed up bunnies in the chocolate and stir it all together. Then, lay that layer down evenly in a pan. Next, melt the marshmallows with the rest 1/3 cup of coconut butter. It’s seriously so sticky, so be careful – lay that layer down on top of the first layer and spread it. To finish, just freeze for a half hour and it’s done! It’s very difficult to cut up, so you can either smash it into pieces like bark or cut it into little brownie pieces.

P.S. This recipe is free of dairy, eggs and gluten all the better.