Vegan Indoor S’mores Bars With Toasted Marshmallow Topping

Vegan Indoor S’mores Bars With Toasted Marshmallow Topping

There’s no need for roughing it with this full sheet of vegan, chocolaty s’more satisfaction.

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Serves: 8
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Start with a thick graham cracker crust, add a super gooey chocolate filling, and crown with a toasted marshmallow topping, and you have the perfect dessert from The Everyday Vegan Cheat Sheet cookbook. It’s every bit as sweet when you take this party inside!

What you need:

For the graham cracker crust:
1 (14.4-ounce) box graham crackers, crushed to fine crumbs
1 tablespoon ground flaxseed
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup vegan butter, melted
⅔ cup water

For the ganache filling:
1 cup sugar
¾ cup cocoa powder
¼ teaspoon salt
½ cup vegan butter
¼ cup plain, unsweetened vegan milk

For the toasted marshmallow topping:
½ cup aquafaba
1 cup sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

What you do:

  1. For the graham cracker crust, preheat oven to 350 degrees and lightly grease a baking sheet. In a large bowl, add graham crackers, flaxseed, cinnamon, and salt. Drizzle evenly with butter and water, stirring thoroughly to combine. Into baking sheet, press mixture firmly into an even layer. Bake 10 to 12 minutes.
  2. For the ganache filling, in a small bowl, mix sugar, cocoa, and salt. Add melted vegan butter and milk. Whisk to incorporate and continue stirring until sugar has dissolved. 
  3. Over graham cracker crust, spread ganache, smoothing into an even layer. Place pan in refrigerator and let chill for at least 30 minutes.
  4. For the toasted marshmallow topping, preheat broiler to high. Into bowl of stand mixer with whisk attachment, add aquafaba and gradually increase speed up to highest setting. Slowly sprinkle in sugar and cream of tartar. Whip at full power 5 to 7 minutes, until a sturdy meringue is achieved that stands up at firm peaks.
  5. Spread meringue over cooled chocolate and graham cracker crust. Broil 2 to 4 minutes, or until marshmallow topping is toasted and golden brown. Let stand 5 minutes, and cut into squares. Serve warm or at room temperature.

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