S’MORES PUDDING BOWL

VM Vegan Desserts
Written By Lukas Breucha
SERVES 4 PORTIONS/u>

FOR THE CHOCOLATE PUDDING
  • 1 1/2 cups (345 g) mashed avocado
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1/3 cup (59 g) Medjool dates, pitted and soaked in warm water for 15 minutes
  • 1 to 2 tbsp. (15 to 28 ml) date soaking water
  • 3 tbsp. (45 ml) maple syrup
  • 1/4 tsp. salt

    FOR THE MARSHMALLOW FLUFF
  • 1/3 cup (80 ml) aquafaba (the liquid drained from a can of chickpeas—see note)
  • 1/2 cup (120 g) organic superfine cane sugar
  • 1/2 tsp. vanilla powder

    FOR THE ASSEMBLY
  • 1/4 cup (21 g) vegan graham crackers, crushed
  • 1/4 cup (44 g) soy-free, nut-free vegan mini chocolate chips
    • NUTRITIONAL VALUES

    Calories: 273kcal
    Fat: 2.9g (1.5g S.Fat)
    Carbs: 62.8g
    Protein: 3.3g
    Sugar: 50.4g
    Sodium: 1500mg

    METHOD

    TO MAKE THE CHOCOLATE PUDDING
    In a food processor, combine all of the ingredients and process with an s-blade until smooth. It may take a few moments for the dates to separate. If you think the pudding is too thick, add more date soaking water. Refrigerate the pudding for 1 to 2 hours, or until it is completely chilled.

    TO MAKE THE MARSHMALLOW FLUFF
    In the bowl of a stand mixer fitted with the whisk attachment, beat the aquafaba on medium speed until foamy. Increase the speed to high and beat for 15 to 20 minutes, or until the mixture has expanded significantly and formed peaks.

    While the mixer is running, gradually add the superfine sugar, 2 tbsp (30 g) at a time, followed by the vanilla powder. The fluff should be able to form soft peaks.

    TO ASSEMBLE
    Divide the pudding among four small bowls, then top with about 1/3 cup (32 g) marshmallow fluff in each. Toast the top of the fluff lightly with a kitchen torch. (If you don't have a torch, skip this step.) Crush the graham crackers and add the chocolate chips to the top of the dessert. Serve right away.
    RECIPE NOTES

    If you don't have access to organic superfine sugar, whirl regular organic cane sugar in a food processor.

    This recipe will yield a lot of marshmallow fluff; use it in the Cookies 'n' Cream Dip or the Kiwi Pistachio Mousse with Praline Crumbles!

    Vegan graham crackers can be difficult to find, but I've had success by reading the ingredient labels on children's graham crackers.
    Lukas Breucha https://www.operationsinsider.com
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