Description
Bringing an unbelievable combination of cookies and summer s’mores inside! These Vegan S’mores Cookie Cups feature a “graham cracker” cookie crust, vegan marshmallow fluff, and dark chocolate for an easy, delicious gluten-free, vegan, naturally sweetened dessert!
Ingredients
Units
Scale
‘Graham Style’ Cookie Cups
- 2 cups granola
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch salt
- 1/2 cup cassava flour
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract/paste
Vegan Marshmallow Fluff
- 1/4 cup aquafaba (brine from a can of chickpeas)
- 1/2 cup tapioca syrup
- 1 tablespoon agar agar powder + 3 tablespoons water
- 1/2 teaspoon pure vanilla extract/paste
- pinch salt
Topping
- Dark chocolate bar/chocolate chips
Tools
- Kitchen torch/lighter for toasting (optional)
Instructions
- Preheat your oven to 350 degrees.
- In your food processor, grind the granola until you achieve a fine texture, then add in the baking soda, cinnamon, salt, cassava flour and pulse to combine.
- Place the “graham” mixture into a medium bowl and then stir in the almond butter, maple syrup and vanilla until you have a cookie dough-like consistency.
- Spray a muffin tin with spray coconut oil, then divide the graham cookie dough equally in the muffin tin and gently press the dough in the cups, making a well in the middle of each with your fingers.
- Bake for about 12 minutes, then allow it to cool.
- Meanwhile, with a hand blender, whip the aquafaba (chickpea brine) on high until it starts to form stiff peaks (as you would with egg whites). Set aside.
- Combine 1 tablespoon of agar agar powder with 3 tablespoons of water, stir to combine.
- In a small saucepan over high heat, bring the tapioca syrup to a boil. Add the agar mixture, a pinch of salt, and the vanilla to the pan. Whisk continuously until the syrup comes to a rapid boil. Remove from heat.
- Immediately, pour the syrup mixutre into the whipped aquafaba while you are beating the aquafaba on low speed to make a marshmallow fluff.
- Pour the marshmallow fluff generously into each cookie cup and set it aside to firm up for 30-45 minutes.
- Top each cup with chocolate bar chunks (or you can use chocolate chips too).
- To melt the chocolate and toast the marshmallow fluff, carefully use a kitchen torch or lighter. Alternatively you can broil them in the oven for a few minutes until the fluff starts to brown.
- Enjoy all cups within 2 days.
Notes
** Recipe was done in collaboration with Natalie from Feasting on Fruit
- Prep Time: 15 minutes
- Additional Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American