This recipe is a voyage of discovery, showing how versatile and delicious vegan ingredients can be. It’s a statement that you don’t have to compromise on taste to make ethical and health-conscious choices. Every bite is a guilt-free indulgence, a celebration of what plant-based cuisine can offer.
Ingredients:
- 8 graham cracker squares
- 2 tablespoons melted coconut oil
- 1 large ripe avocado (halved, peeled and seeded)
- 1/2 cup cocoa powder
- 1/2 cup agave nectar
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 1 tin of white beans (chickpeas or great northern beans, chilled)
- 1 tablespoon arrowroot powder
- 2 teaspoons stevia
- 1 teaspoon vanilla
Method:
Crush the graham cracker squares into fine crumbs.
Mix the crumbs with the melted coconut oil until well combined.
Press the mixture into the bottom of a lined 8×8 inch cake tin to form a crust.
Chill in the fridge while you make the filling.
In a blender, combine the avocado, cocoa powder, agave nectar, almond milk and 2 teaspoons vanilla extract.
Blend until smooth and creamy.
Pour the filling into the crust and spread evenly.
Return to the fridge to chill.
Drain and rinse the white beans, reserving the liquid from the can (aquafaba).
Place the aquafaba and arrowroot powder in a mixing bowl.
Using an electric mixer, whisk until the mixture forms soft peaks.
Gradually add the stevia and 1 teaspoon vanilla and continue to beat until stiff peaks form.
Spread the meringue over the chocolate.
If you have a kitchen torch, lightly burn the meringue until golden brown to mimic the toasted marshmallow effect.
Alternatively, you can bake the dessert in the oven for a few minutes, watching carefully to avoid burning.
Chill for at least 2 hours before serving to allow the layers to set.
Cut into squares and serve cold.
Enjoy your vegan version of classic s’mores!
