Show of hands, how many of you burned the you know what out of your mouth on a roasted marshmallow making s’mores? It’s almost a right of passage is it not? I’m pretty sure I do every time I roast a marshmallow, but that may just say a lot more about me (there may be an inate inability to learn certain lessons, but that is a conversation we can have another time). What if you didn’t have to burn your mouth & still got all those warm s’mores fireside vibes? Well you can with this S’more Pudding recipe. Layers of graham crackers, chocolate pudding & marshmallow! It’s perfect!
But you may already be wondering about how to make it vegan. That’s right, marshmallows usually contain animal by-products. However, we have two delectable options. The first is to use the vegan marshmallows made by Dandies (which I toasted up here for garnish). The second option is to make your own marshmallow fluff using… chickpea liquid, otherwise known as aquafaba. If you whisk up aquafaba & sugar it forms a nearly identical fluff. I didn’t believe it either the first time I heard about it, but sure enough it works!
If you like this you may also like…
Toasted Hazelnut Chocolate Pudding
Strawberry Preserve Chia Pudding
Tahini Chocolate Sea Salt Cookies
S’mores Pudding
Ingredients
- 1 cup graham crackers, crushed
- 1/4 cup vegan marshmallows optional garnish, see notes
- 1 chocolate bar, curls optional garnish, see notes
Chocolate Pudding
- 12 medjool dates, pitted
- 8 oz chocolate bar or chips see notes
- 2 cups non-dairy milk unsweetened
- 1 tsp vanilla extract
Marshmallow Fluff (optional see notes)
- 6 tbsp aquafaba (liquid from can of chickpeas)
- 2 tbsp sugar
Instructions
- Place the milk, dates & vanilla in a blender or food processor & puree for several minutes until it becomes a smoothie-like texture.
- Melt the chocolate in the microwave for 30-60 seconds.
- Add the melted chocolate to the milk mixture & puree for another 1-2 minutes. Transfer to an air-tight container & store in the refrigerator for about 2 hours (minimum).
- While the pudding chills, crush the graham crackers. I simply place in a storage back & roll a rolling pin over until it reaches a sand texture. If you prefer you could pulse in a food processor.
- If making the marshmallow fluff, add the chickpea liquid & sugar to a small container & whip with a hand-held mixer, hand-held milk frother or by hand until it forms soft peaks. The time this takes can vary based on which method you choose. I fond the milk frother to be the best & fastest option. Set aside in refrigerator until ready to assemble.
- Once pudding has firmed up a bit you may remove from the refrigerator & assemble your pudding cups. Layer graham crackers, pudding, marshmallow fluff then top with your garnish of additional graham crackers, chocolate curls & marshmallows. Fell free to toast the marshmallows with a handheld lighter or torch.