S’mores Parfait (Vegan)
An enjoyable and simple-to-make single-serve s’mores delight. An ideal dairy-free and egg-free summer treat.
A sweet single-serve version of s’mores. Graham crackers, chocolate, and marshmallows together are the epitome of summertime perfection. With a homemade marshmallow layer and homemade chocolate pudding, this fuss-free treat comes together fast and effortlessly.
What you will need:
This is a quick and easy dessert requiring basic pantry items. Make sure you have a can of chickpeas on hand. The liquid or brine inside (aquafaba) is what is going to make the amazing marshmallow layer.
Marshmallow Layer
- aquafaba (chickpea brine)
- cream of tartar
- vanilla extract
- powdered sugar
- cane sugar – processed to a fine consistency
Chocolate Pudding Layer
- Cacao powder or cocoa powder
- cane sugar
- cornstarch
- plant based milk
- vanilla extract
- plant based butter
- chopped chocolate – I used 70% Lindt Excellence
Graham Cracker layer
- graham crackers
How to:
Let’s make the pudding layer first. The pudding can be made ahead of time and stored in the refrigerator, if you choose. In a small pot, add the sugar, cornstarch, and cacao powder (or cocoa powder). Whisk the ingredients together until they are fully combined. Add the milk to the sugar mixture and continue whisking to incorporate. Use this time to make sure the mixture is free of lumps. Place the pot over medium- to medium-low heat, stirring until the sugar is dissolved. Bring the mixture to a simmer, leaving it to simmer until the desired thickness is achieved. Don’t forget to regularly stir the mixture while it is simmering. From the moment I placed the pot over the heat to the moment I removed the pot from the heat, it took 12 minutes. Once the pudding reaches the desired thickness, remove the pot from the heat. Add the vanilla, butter, and chopped chocolate and stir until the butter is melted and all ingredients are incorporated. Set the pudding aside to cool; store it in the refrigerator if you are not using it right away.
Next, the marshmallow layer. To the bowl of a stand mixer add the aquafaba, cream of tartar and vanilla extract. With a balloon whisk attachment, whip the mixture on high for 5 to 10 minutes. You want the mixture to thicken, double in size and whiten. When the bowl is turned upside down and the mixture doesn’t move, you are done. Now add the powdered sugar and the cane sugar ( processed to a fine consistency) to the bowl and whip on high for another 5 minutes.
Time to assemble these little guys. The first layer is the graham crackers. Take the 4 sleeves of grahams and roughly crush them up. Divide the crushed grahams equally among the 4 serving containers. Make sure to spread it out evenly across the bottom of each container. Next is the marshmallow layer. Add 3/4 of the marshmallow fluff to a piping bag (fitted with the piping tip of your choice) and pipe equal amounts of the marshmallow fluff over the top of the graham layer. Make sure to spread it out evenly to fully cover the crushed grahams. The pudding layer is next. Add 3 to 4 tablespoons of chocolate pudding to the top of the marshmallow layer. Make sure to evenly spread it out and cover the marshmallow layer. Lastly, top off the desserts with the reserved marshmallow fluff. You can dollop or pipe equal amounts of the leftover fluff to the tops of the pudding layer. For a final look, some crushed grahams and chopped chocolate can be sprinkled over the tops of the desserts and a few mini marshmallows can be added.
These desserts are best served same day. They will be alright stored in the refrigerator for a day or two.
Alright, let’s get started. Please make and enjoy!
S’mores Parfait (Vegan)
Ingredients
Graham Layer
- 4 sleeves graham crackers
Chocolate Pudding
- 1 cup plant based milk
- 5 tbsp / 62.5 grams cane sugar
- 2 tbsp cacao powder or cocoa powder
- 1½ tbsp cornstarch
- 2 tbsp / 28 grams plant based butter
- 2 tsp vanilla extract
- 30 grams chopped chocolate – I used 70% Lindt Excellence
Marshmallow Layer
- ¼ cup aquafaba ( Chickpea brine)
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- 3 tbsp powdered sugar
- 3 tbsp cane sugar processed to a fine consistency
- optional -mini marshmallows, chocolate pieces and grahams to decorate the tops of the desserts
Instructions
Chocolate Pudding
- In a small pot add the sugar, cacao powder and cornstarch and whisk to fully combine. Add the milk and stir until all ingredients are incorporated. Place the pot over medium to medium low heat , stirring until the sugar is dissolved. Allow the mixture to come to a simmer, stirring regularly so the bottom does not burn. Leave the mixture to simmer until the desired thickness is achieved ( took about 12 minutes). Once desired thickness is achieved, remove the pot from the heat and add the vanilla extract, butter and chopped chocolate. Stir the pudding until the butter and chocolate have melted and you have a smooth, creamy consistency.
Marshmallow Layer
- To the bowl of a stand mixer fitted with a balloon whisk add the aquafaba, cream of tartar and vanilla extract. Whip the mixture on high speed for 5 to 10 minutes. The mixture should thicken, double in size and become white. When the bowl is turned upside down and the mixture doesn't move, you are done.
- Add the powdered sugar and cane sugar ( processed to a fine consistency) to the the bowl and whip on high for another 5 minutes.
Assembly
- Time to bring these desserts together. Take the 4 sleeves of graham crackers and crush them up. This can be done by hand or with a food processor. Stop before they become too fine, we don't want them in powder form. Divide them up equally between the four serving containers. Add them to the bottoms of each container and evenly spread them out.
- To a piping bag (fitted with the tip of your choice) add 3/4 of the marshmallow topping. Pipe equal amounts into each serving container over the top of the graham layer and make sure it is evenly spread out.
- To the top of the marshmallow layer add 3 to 4 tablespoons of the chocolate pudding. Make sure to spread it out evenly, covering the marshmallow layer.
- The rest of the marshmallow fluff is then evenly divided among the serving containers and is dolloped or piped on top of the pudding layer.For a final look, sprinkle some graham cracker crumbs and chocolate pieces over the top of the dessert and place a few mini marshmallows. These are best served the day of assembly. The marshmallow layer will deflate over time. They can be stored in the refrigerator for a day to two.
