S’MORES CUPS
Makes: 6 cups
Ingredients:
• 90g (1 cup) vegan digestive biscuit
crumbs
• 60ml (¼ cup) vegan butter alternative,
melted
• 60g (½ cup) chopped 70% bittersweet
(dark) vegan chocolate
• 3 tbsp unsweetened non-dairy milk
• 60ml (¼ cup) aquafaba
• 2 tbsp granulated sugar
• ⅛ tsp cream of tartar
• ⅛ tsp vanilla bean seeds
1 In a small bowl, stir together digestive
biscuit crumbs and melted butter to
combine.
2 Place 2 tablespoons of digestive biscuit
mixture in bottom of each muffin cup, then
pack down with a glass.
3 Bake in preheated oven for 10 minutes.
Remove from oven and let cool in pan on a
wire rack.
4 Fill a small saucepan with 2.5-5 cm (1-2
inches) water and bring to a gentle simmer
over medium-high heat. In a heatproof
metal bowl, combine chocolate and non-
dairy milk. Set metal bowl on saucepan
so that it fits tightly and doesn’t touch the
water below. Stir chocolate until melted
and smooth. You want the ganache to be
smooth, glossy and fairly runny, not thick
and lumpy. If it is too thick, add a little more
milk.
5 Spoon about 2 tablespoon melted
chocolate over each graham cracker base,
then shake pan to spread it around so that
it forms an even layer. Transfer to freezer for
at least 30 minutes.
6 In mixer bowl, combine aquafaba, sugar,
cream of tartar and vanilla seeds. Set
mixer speed to low and beat for 2 minutes.
Turn up speed to medium and beat for 2
minutes. Set to highest speed and beat
mixture until fluffy and peaks form, about 4
to 6 minutes. It will have a similar texture to
marshmallow fluff.
7 Spoon as much fluff as possible into each
muffin cup, then return to fridge for at least
30 more minutes or overnight. You may
have leftover fluff.
8 Just before serving, pop cups out of
muffin tins, peeling back paper liners. Use a
blow torch to toast the tops, if desired, and
serve.- Courtesy of Aquafabulous! 100+ Egg-Free Vegan
Recipes Using Aquafaba by Rebecca Coleman © 2017
http://www.robertrose.ca Available where books are sold.
Photography by Colin Erricson
Per 100g
Calories 484, Fat 33g, Saturates 11g,
Carbohydrates 43g, Sugars 27g, Protein 4.0g,
Salt 1.0gYou can use
any leftover
marshmallow fluff
to top hot chocolate,
waffles, berries
or cakes.Aquafabafeasts