Smores Pudding Parfait
Almond Cookie Crumble Ingredients
- 1½ cups almond flour
- 3 tablespoon coconut oil, melted
- 1 tablespoon honey (sub coconut nectar)
- ½ teaspoon cinnamon
- 1 tablespoon coconut sugar
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
Salted Tahini Chocolate Pudding
- 2 small avocados
- 2/3 cup tahini
- 4 tablespoons cacao powder
- 6 tablespoons honey (sub agave nectar or coconut nectar)
- 2 tablespoon coconut sugar
- 4 tablespoons non dairy milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Health-ified Marshmallow Fluff*
- 3/4 cup aquafaba (aka. the liquid from a can of chickpeas)
- 1 teaspoon xanthum gum
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 5 tablespoons maple syrup
- 5 tablespoons powdered sugar
- dark chocolate pieces
- marshmallows (vegan or regular)
- cookie crumble
Almond Cookie Crumble
- Preheat your oven to 350.
- Mix all almond cookie ingredients together, except the coconut oil and honey. Add the oil and honey and mix until the batter is clumpy.
- Then use your hands to form the dough into a ball. Line a cookie sheet with greased parchment paper, and lay down the batter.
- Press the batter flat, about ¼ inch thick. Bake for 12-14 minutes. Allow to cool for 20 minutes, before breaking into pieces.
Health-ified Marshmallow Fluff
- While your cookie crumble is baking and cooling, begin to make your marshmallow fluff.
- Add all ingredients to the bowl of a standing mixer. (You can also make this with a hand mixer, it will just give you a nice arm workout.)
- Turn your mixer on high and beat for 5-7 minutes, until it is light and fluffy and sticky. Place the bowl in the refrigerator for later.
Salted Tahini Chocolate Pudding
- Place all ingredients in a blender or food processor.
- Blend until very smooth. Chill in refrigerator until ready to assemble.
- Once your cookie crumble is cooled, break it into pieces and layer it into your serving glasses or bowls. Top each parfait with a layer of chocolate pudding and health-ified marshmallow fluff. If you want you can add extra toppings of dark chocolate, marshmallows and cookie crumble.
- EAT UP!
*Marshmallow fluff adapted from Keepin' It Kind.
We are on the brink of summer. Can’t you just feel it? (Unless you are on the other side of the world, then you are probably feeling the chill of winter…) Anyway, the days are getting longer the sun is shining more and it has me thinking about campfires and beaches and road trips and daiquiris and SMORES. It’s like an innate craving that begins when the sun starts to tan my skin. My body is ready for you smores! Except that I live in an apartment in the city where it’s impossible to have a campfire on the regular. So I thought to myself, how do I finagle eating smores without a campfire? (And in a slightly health-ier way…)
Obviously that is where this idea was born. It’s a very similar concept to my Twix Pudding Parfait, which is one of my favorite recipes. Except in that recipe I use date caramel, and in this one I made health-ified marshmallow fluff. Speaking of… let’s talk about this mallow fluff situation. It’s a major win in the health-ifiying things category. It’s made mostly with aquafaba. If you haven’t heard of aquafaba, don’t be afraid. It’s just a fancy name for the liquid in a can of chickpeas. So all you have to do is drain the liquid from the can into a mixing bowl, add some sweeteners and a bit of xanthum gum (to make it sticky) and beat the hell out of it. Before your eyes it will become a magical fluffy, and sticky marshmallow fluff. IT’S STRAIGHT UP FOOD MAGIC.
So there you have it! A smores in a jar! I’m very excited to have this recipe for this summer and I hope you are too. I hope you eat it and imagine a big ole bonfire on the beach somewhere. I hope it makes your summer just a smidge happier. (And maybe even a smidge health-ier!) Enjoy, babes. MUWAH.