Calling all s’mores 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, this take on the classic s’more features a graham cracker crust, chocolate avocado mousse, and a vegan whipped “cream” topped with some more chocolate and graham crackers. Umm yes, please!
What is aquafaba?
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! When beaten with sugar, it becomes light and airy, making an excellent substitute for egg whites in vegan desserts.
Whoever discovered this is some kind of mad-scientist-foodie-genius in my book. Now go stock up on some cans of chickpeas and learn how to make this yummy treat!
As if I didn’t weird you out with the aquafaba, there’s another not-so-conventional dessert recipe in here too – avocado!
Well, in case 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 every day to be exact. Avocado has a creamy texture and when mixed with cocoa powder, it can make the most smooth and delectable mousse! I promise, the chooclate taste masks any avocado flavor and now you can enjoy this healthy fat in a dessert.
I hope you’re learning a lot today with this dessert recipe.
This no-bake dessert recipe can be made in a blender or food processor. Start by adding the ingredients for the graham cracker crust, then work your way to the avocado chocolate mousse. Same appliance equals minimal dishes equals a happy Amanda 🙂
Drain your chickpeas over a bowl to catch that liquid gold. Add powdered sugar and a pinch of cream of 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 at the results!
YASS look at that chocolate-y, graham cracker-y, marshmallow-y goodness! This vegan dessert is perfect for Summer months since it requires no oven and well it’s s’mores of course! Substitute the graham crackers for a gluten-free brand. This healthy dessert is a must-try my friends!
If you tried this vegan s’mores parfait, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Aquafaba S'mores Parfaits
This aquafaba s'mores parfait is the perfect nostalgic campfire treat that got a healthy upgrade. A graham cracker crust layer topped with chocolate avocado mousse, and a big layer of aquafaba "whipped cream". This vegan and plant-based dessert recipe is a must try!
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.
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