vegan smores

Incredible, chewy, chocolate chunk cookie cups stuffed with pools of melted chocolate and toasted marshmallow lids. These epic cookies are the definition of chewy, gooey, chocolatey decadence - vegan style!

Epic Marshmallow Chocolate Chunk Cookie Cups (vegan)

butter, softened

brown sugar

tbsp white sugar

egg replacement (aqua faba, flax egg)

vanilla

+ 2 tbsp flour (all purpose)

tsp salt

tsp baking soda

chocolate chunks/chips (divided)

marshmallows,

mini pretzel twists (optional)

chocolate chunk, melted for drizzling

maldon finishing salt flakes

Preheat oven to 350º F. Prepare muffin pan with non-stick spray or wipe with a light swipe of butter.

In a large bowl, cream butter, sugars until creamy and light. Blend in egg replacement* and vanilla.Egg Replacement: *2 tbsp aqua faba (liquid from chickpeas) OR 1 tbsp ground flax seeds + 3 tbsp warm water stirred and set

Add dry ingredients and mix until it forms a stiff dough. Add an additional tablespoon flour if the dough is not thick enough.

Stir in 3/4 cup chocolate chips/chunks* by hand until evenly incorporated. Save the remaining chocolate chunks for the top and also for drizzles.* use chocolate chunks, chocolate chips or a blend of the two

Scoop into 12 equal balls, place each ball in the prepared muffin tin. Press a chocolate chunk or two into the top of each cookie ball. Place pan in fridge for 10-20 minutes. Remove from fridge and press half a marshmallow (or break into 3 chunks) onto the top of each cookie cup.

Bake 13-15 minutes until the cookies are golden and the marshmallows are toasted. If the marshmallow isn&#039;t lightly golden, turn the heat up to 360º F for the last minute. (In my oven 15 minutes @ 350º is perfect!)Side Note - the marshmallows will puff way up in the oven, but they return to normal during the cooling process. Remove from oven and gently tuck a pretzel* twist into melted marshmallow (optional). Let cool until set and then move the cookies to a rack to cool completely.Pro Tip - *the pretzels add a lovely crunch and saltiness, but the cookie cups are spectacular without them too!

Melt a few chocolate chunks and drizzle over cookies. Top with a few flakes of Maldon salt if desired.

These gooey S'mores bars have a sweet crust, rich chocolate filling, and fluffy vegan marshmallow topping to replicate your favorite campfire treat.

Gooey S'mores Bars 

(180 g) quick-cooking oats

(85 g) unsweetened shredded coconut

pink himalayan salt

maple syrup

1-4 tablespoons filtered water,

(227 g) dairy-free chocolate, melted

(80 ml) full-fat coconut milk

Prep

Preheat the oven to 375F and line a 8&#215;8” pan with parchment paper.

Make the Base

Add the oats, coconut, and salt to the base of a food processor or high-speed blender and pulse until a fine flour forms. Add the maple syrup to the food processor along with 1 tablespoon of filtered water and pulse until a damp dough forms. Add additional water in 1 tablespoon increments, if necessary &#8211; the mixture should look relatively dry, but hold together when you pinch it. Use a spatula to firmly and evenly press the base into the pan, then bake in the middle rack of the oven for 10 minutes while you prepare the filling.

Prepare the Filling

Quickly rinse the food processor, then add the tofu, melted chocolate, coconut milk, and salt to it. Blend until a thick and even texture forms. Pour the filling over the pre-cooked base and use a spatula to spread it out smoothly and evenly.

Bake

Top with vegan marshmallows, then bake in the middle rack of the oven for 20 minutes. Remove from the oven and let cool completely before slicing and serving; the marshmallows will be puffed up when first removed, but will deflate with time. 

Serve

Slice into 9 even bars, then serve as desired. Leftovers will keep at room temperature in an airtight container for up to 4 days.

These were so so delicious and the chocolate filling was very decadent. I could have eaten it all straight out of the blender! The only slight problem I had was the chocolate didn’t set before I served them (3 hours after baking). So they weren’t exactly like bars, more like chocolate lava cake ???? I put the leftovers in the fridge overnight and today they have firmed up. In the future I will pop them in the fridge to firm up before serving. Thanks for another delicious recipe!

AMAZING!! I could say it’s even arguably better than original s’mores. Who said being a vegan can’t taste good? Thank you for much for all of your recipes. This hit the spot after a nice dinner :)

Gooey vegan s&#039;mores cookies with vegan marshmallows &amp; dark chocolate chips - a perfect treat for s&#039;mores lovers! Gluten-free, dairy-free.

Vegan S'mores Cookies

vegan butter (70 g) (at room temperature)

brown sugar (100 g)

vanilla paste

gluten-free flour (120 g) (or swap for all-purpose flour)

salt

tsp baking powder

tbsp plant milk

dark chocolate chips (45 g)

Place the butter at room temperature into a mixing bowl and cream it together with sugar and vanilla using an electric mixer.

In a separate bowl, sift the dry ingredients: flour, salt and baking powder.

Whilst mixing, slowly add the dry ingredients into wet ingredients. Add the plant milk  and mix until just about combined.

Using a spatula, fold in the vegan chocolate chips. Place the cookie dough into the fridge for 30 minutes.

Scoop out the cookie dough with an ice cream scoop or spoon. Shape it into a cookie dough ball with your hands and press a thumb into the middle to create a little cave.

Place a vegan marshmallow (half) inside and cover the marshmallow with the surrounding cookie dough. Repeat until you have 6-8 cookies.

Place the cookies onto a lined baking tray or a cookie sheet and chill in the fridge for 2 hours. In the meantime, preheat your oven to 350°F (180°C).

Transfer the cookies to the oven and bake them for 14-16 minutes or until the marshmallow has become gooey and the cookie edges golden.

Remove from the oven and let them cool down for 20 minutes before carefully removing the gooey cookies from the baking tray.

Easy vegan smores recipe that only requires 4 ingredients and a sheet pan. YOur kids are going to love it!

Frozen S'mores

graham crackers

chocolate chips (melted)

cocowhip or coconut whipped cream (1 package)

vanilla protein powder (plant-based)

On a sheet pan or freezable container, lay down 4 of the graham cracker sheets side by side. 

Spread melted chocolate over the top of the graham crackers.

Next, open your package of coco whip, and mix it with the vanilla protein powder until combined.

Spread that over the graham crackers covered in chocolate until evenly dispersed. Top the graham crackers with the other four sheets to create “sandwiches”.

Place in the freezer for 2 to 4 hours. They will still be slightly soft on the inside, like a marshmallow. Freeze overnight for an ice cream like consistency. 

Top 4 vegan smores recipes from across the web

The most viewed vegan smores recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Epic Marshmallow Chocolate Chunk Co...

Gooey S'mores Bars

Vegan S'mores Cookies

Frozen S'mores

Top 4 vegan smores recipes from across the web

The most viewed vegan smores recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Epic Marshmallow Chocolate Chunk Co...

Gooey S'mores Bars

Vegan S'mores Cookies

Frozen S'mores

The most viewed vegan smores recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine