Calling all smores fans! Our nostalgic campfire treat has gotten a vegan upgrade and I’m so in love with this dessert recipe. While you may not be familiar with aquafaba recipes, aquafaba is actually chickpea water, or brine, left over from the can. So essentially when you drain a can of chickpeas, instead of letting that precious liquid go down the drain, you save it (say whaaaa). When beaten with sugar, it becomes frothy, making an excellent substitute for egg whites in vegan desserts. Whoever discovered this is some kind of mad-scientist-foodie-genius in my book. This aquafaba smores parfait consists of a layer of graham crackers, chocolate mousse, all topped with aquafaba “whipped cream”. This vegan dessert recipe is great for Summer because it requires no oven to make. Now go stock up on some cans of chickpeas and learn how to make this yummy treat!
I know… you’re probably looking at those ingredients thinking what the heck is an avocado doing in here Amanda?! Well, incase you didn’t know, I’m kinda obsessed with incorporating healthy ingredients into my dessert recipes. It might be my subconscious telling me it’s okay to splurge on desserts. Like all day everyday. Avocado has a creamy texture and when mixed with cocoa powder, it can make the most creamy and delectable mousse! I hope you’re learning a lot today with this dessert recipe.
Once you are done blending the mousse, rinse out the blender and add graham crackers. Pulse until the crackers are finely grounded.
Drain your chickpeas over a bowl to catch that liquid gold. Add powdered sugar and a pinch of cream or tartar (helps to add volume). Use a hand mixer or better yet, a stand mixer and after 5-10 minutes, you will see the magic start to happen. The liquid will turn into this creamy, whipped texture. Crazy right?! It will take some time for it to become light and fluffy, but when it does oh my you’ll be amazed with the results!
YASS look at that chocolate-y, graham cracker-y, marshmallow-y goodness!
Aquafaba S'mores Parfaits
For the crust:
- 4 sheets graham crackers (reserve 1 for topping)
- 1 Tablespoon coconut oil melted
For the chocolate mousse:
- 1 large Hass avocado
- 3 Tablespoons cocoa powder
- 3 Tablespoons maple syrup or agave
- 1 teaspoon vanilla extract
- 2-3 Tablespoons unsweetened almond milk (this will depend on the consistency of mousse after blended — use your discretion)
For the whipped cream:
- 4 Tablespoons aquafaba (liquid from can of chickpeas — amount of liquid from 1 can)
- 4 Tablespoons powdered sugar
- pinch of cream of tartar (this helps give volume when beating the aquafaba)
- melted chocolate
- crushed graham crackers
- hand mixer or stand mixer. I used a hand mixer and the results were great!
Start by making the chocolate mousse. Place all ingredients for mousse in the blender (except the almond milk) and blend until completely smooth.
Observe how dense the mousse is and blend in almond milk one tablespoon at a time until desired consistency. Mousse should be thick and pudding like - not watery and pourable. It took me three tablespoons to get it to the consistency I wanted.
Spoon into a small bowl and place in the refrigerator while preparing other layers.
Rinse the blender and put graham crackers inside. Pulse until they are finely ground.
Add melted coconut oil and pulse a few more times until fully incorporated.
Drain a can of chickpeas into a large mixing bowl and save chickpeas for another recipe.
Add powdered sugar and cream of tartar to mixing bowl.
Using a hand mixer or stand mixer, blend on medium-high speed for 5-10 minutes until liquid turns into a whipped cream consistency.
Construct parfaits by layering graham cracker crumbles, chocolate mousse, then topping with whipped aquafaba.
Garnish with graham cracker pieces and melted chocolate (optional)
Consume right away. Aquafaba loses its volume fairly quickly so it’s best eaten immediately
Aquafaba tends to lose it's volume quickly so it's best to whip up right before serving.
You can find this recipe along with other creations I’ve made on Brit + Co!