S'mores Parfait (Vegan)

An enjoyable and simple-to-make single-serve s'mores delight. An ideal dairy-free and egg-free summer treat.

Prep Time 30

Total Time 45

Servings 4 servings

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

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.

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.

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.