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1
In the bowl of an electric mixer, combine the thickest, whitest parts of the coconut milk with the agave inulin, xylitol or erythitol, vanilla and liquid stevia and whip until you reach a smooth cream.
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2
Place the cream in the freezer for a couple minutes.
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3
Line a baking sheet with parchment paper and turn on your broiler, on low setting.
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4
Line graham crackers on the baking sheet in a single layer and broil for about 1 minute, until graham crackers become a bit crispier and start to brown.
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5
Remove pan from oven and remove cream from freezer.
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6
In a microwave safe bowl, melt chocolate in the microwave (heat it on 30 second intervals and stir in between additional intervals) then allow to cool slightly.
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7
Pour 1/2 tablespoon of warm chocolate on a graham cracker and top with cold cream.
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8
Cover with another graham cracker and place in a large baking dish.
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9
Continue assembling the smores and if you have an extra warm kitchen, place the sandwiches in the freezer as you assemble them, to allow them to chill and set.
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10
Once all the smores are assembled, leave them in the freezer for 30 minutes until all the smores are chilled and firm.
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11
Store smores covered in the refrigerator.
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12
Yields 15 smore sandwiches
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13
Note: This dessert is completely vegan depending on the graham crackers and chocolate used.
