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Gluten Free Vegan S’mores

Ingredients

Scale
  • THE GRAHAM CRACKERS
  • 1/2 cup Bob’s Red Mill Gluten Free Oat Flour
  • 1/4 cup + 2 Tbsp. almond flour
  • 1/2 tsp. cinnamon
  • 3 Tbsp. coconut oil, melted
  • 1 Tbsp. molasses
  • 1 Tbsp. maple syrup
  • optional: 1 Tbsp. coconut sugar and 1/2 tsp. cinnamon, mixed
  • THE MARSHMALLOW FLUFF
  • 1/2 cup aquafava (the water drained from 1 14-oz. can chickpeas)
  • 1/4 cup honey or maple syrup
  • pinch cream of tartar
  • splash pure vanilla extract
  • THE CHOCOLATE
  • 1.5 oz. vegan chocolate, melted (I used 73% cacao)

Instructions

  1. For the graham crackers: Preheat the oven to 350 degrees F.
  2. Mix oat flour, almond flour, and cinnamon in a medium bowl. Make sure to remove most of the almond flour clumps in the process.
  3. Add melted coconut oil, molasses, and maple syrup to a small bowl, and mix to combine.
  4. Add the wet ingredients to the dry and mix to combine. The dough will be wet. Set in the fridge for 10 minutes to set.
  5. After 10 minutes, measure out 1-Tbsp.-sized portions of dough onto a baking sheet, shaping each into a flat square with your hands. Sprinkle with coconut sugar/cinnamon mixture if desired.
  6. Bake for 10-11 minutes, or until the edges are deeply brown*. Allow to cool on the baking sheet for 10 minutes, and then move to a cooling rack to continue cooling.
  7. For the marshmallow fluff: Add aquafava, honey/maple syrup, cream of tartar, and vanilla to a stand mixer (or a bowl with a hand mixer), and mix until stiff peaks form, 5-10 minutes.**
  8. Assemble your s’mores: Spoon some marshmallow fluff onto one graham cracker, and spoon chocolate onto another graham cracker. Sandwich together and devour.

Notes

*The graham crackers still have a bit of chew in the middle, which I love and prefer with the soft interior ingredients, but if you’re a crunch graham fan, simply bake them for a minute or two longer. Just be sure to keep an eye on them to be sure the bottoms don’t burn!
**You’ll definitely have some marshmallow fluff leftover, so you can put it in an air-tight container in the fridge. The ingredients will separate in the fridge, but you can simply re-whip it in your stand mixer/with your hand mixer, and it’ll be as good as new!

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