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S'Mores mini donuts on a cooling rack with marshmallows and crack cracker crumbs on the counter top background.

S'Mores Mini Donuts

Who doesn't enjoy a good donut?! A guilty pleasure—most donuts are full of not-so-good for you ingredients. Thankfully, we have a recipe that remedies this issue. :)
Course Dessert, Snack
Keyword Dairy Free, Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 mini donuts
Author Sabrina Cellupica & Nicole Ensoll


  • 6 Leo & Co Apple Cider Cinnamon Sugar Mini Donuts
  • 24 squares Lily’s Creamy Milk Chocolate Bar 4 per donut
  • 6 Dandies Vanilla Flavoured Marshmallows
  • 1 tbsp Kinnikinnick Smoreables Graham Cookies crumbled
  • ½ cup semi-sweet chocolate chips
  • ½ tbsp Nature’s Emporium Coconut Oil


  • Place the oven on broil and prepare a baking sheet with parchment paper.
  • Crumble the graham cookies into a small bowl and set aside.
  • Prepare a double boiler with simmering water on the stove-top. In the bowl, add chocolate chips and coconut oil and stir until all chocolate chips are completely melted and smooth. Set aside.
  • Cut the donuts in half, place the bottom on the parchment paper and place the 4 chocolate squares on each donut base and a marshmallow on top of the chocolate.
  • Broil for 3-5 minutes, keeping an eye on it so it doesn’t burn.
  • Once the marshmallow is golden or roasted, remove from the oven and quickly place the other half of the donut on top and press down lightly to attach to melted marshmallow.
  • Drizzle melted chocolate on top and sprinkle finely crumbled graham cookies.
  • Serve immediately and enjoy!