Calling all smores fans! Our nostalgic campfire treat has gotten a makeover. Boy is it glamorous ;). While you may not be familiar with aquafaba recipes, aquafaba is actually chickpea water left over from the can. When beaten with sugar, it becomes 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!
Gather up your ingredients. While the chickpea brine is the real MVP, we got lots of good ingredients goin’ on here.
Make your mousse by adding all the ingredients for your mousse in a blender or food processor. You’ll know it’s done when the consistency is nice and smooth.
Rinse out the blender and add graham crackers. Pulse until the crackers are finely grounded.
Drain dem peas, add your sugar and cream or tartar and beat with hand mixer or stand mixer if you fancy like that. 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!
Takes turns layering graham cracker pieces, chocolate mousse, and aquafaba whip. I made two layers of each.
YASS look at that chocolate-y, graham cracker-y, marshmallow-y goodness. Read on for ingredients and full instructions.
- 4 full graham crackers (reserve 1 for topping)
- 1 Tablespoon melted coconut oil
- 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)
- 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
- hand mixer or stand mixer. I mixed by hand and it worked perfectly fine.
- Start by making the chocolate mousse. Place all ingredients in the blender (except the almond milk) and blend until completely smooth.
- See how dense the mousse is and blend in almond milk one tablespoon at a time. It took me three tablespoons to get it to the consistency I wanted.
- Pour in a bowl and place in the refrigerator while making other layers.
- Rinse the blender and put graham crackers in. 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 set them aside for another recipe.
- Add powdered sugar and cream of tartar to mixing bowl.
- Blend, blend, blend (and practice patience!). To get the aquafaba to a light and fluffy consistency, it takes quite some time. I mixed mine for roughly 10-15 minutes on medium to high speed.
- Construct parfaits by layering graham cracker crumbles and chocolate mousse, then topping with whipped aquafaba.
- Garnish with graham cracker pieces and melted chocolate.
- Consume immediately. Aquafaba loses its volume fairly quickly so it’s best eaten right away.
You can find this recipe along with other creations I’ve made on Brit + Co!