Fragrant Vanilla Cake

Tag: s’mores

  • Vegan Peanut Butter S’mores Mousse Pie

    Vegan Peanut Butter S’mores Mousse Pie

    Vegan S'mores Peanut Butter Pie

    I have been wanting to make a s’mores pie for quite some time now.  Ever since I discovered aquafaba marshmallows a few months back.  Pie making has become my Friday night thing to do lately, so last Friday I decided I needed to make this pie I had been dreaming about.  Eric loved the idea since he loves s’mores or anything sweet and with chocolate included so I knew I would have someone to share it with that would appreciate it.

    Vegan S'mores Peanut Butter Pie 2

    Although I could have bought graham crackers for the crust, I did not want to buy any, and I don’t like the refined ingredients that are in most commercial ones…so I substituted  something I knew how to make fast.  My usual raw “graham cracker” crust.  Even though this was not going to be a raw pie, it is easy, and it tastes good and it did the trick!  That said, if you are making this and you want to make a traditional crust with real graham crackers go right ahead I just did what was economical and easy for me at the time.  So anyways, the crust was still crunchy and delicious like the traditional graham cracker crust and perfect for my chocolate filling.

    Vegan S'mores Peanut Butter Pie 1

    I decided on a chocolate mousse filling.  But not just chocolate mousse.  Chocolate mousse with peanut butter included!  Omg…it was so delicious! I tried a different method of making it than I usually do, pouring my home made melted chocolate into the chilled coconut milk, and it worked perfect!  Normally I would use cacao powder and coconut butter, but I figured that the chocolate would firm it up and flavor it just the same.  This was even better than I expected.  You could even pour this into a little glass if you just wanted peanut butter mousse.

    Vegan S'mores Peanut Butter Pie 4

    Once in the pie crust, I topped it off with my usual vegan marshmallow fluff made with aquafaba, and toasted it. So it would taste like a real marshmallow. You know, I never thought I would enjoy marshmallows again when I went vegan…but now that I can, I am pretty happy.  The pie turned out wonderful! I would take a slice of this over real s’mores any day.  I am a sucker for chocolate mousse, and peanut butter, and topping it off with the toasted marshmallows was simply heavenly!

     

    Vegan Peanut Butter S’mores Mousse Pie

    Makes one 6 inch pie

    Crust:

    3/4 cup finely shredded dried coconut

    3/4 cup sprouted, dehydrated buckwheat groats (or you may use raw walnuts or oats)

    1/2 cup ground flaxseed

    1 cup soft pitted medjool dates

    1/4 tsp sea salt

    Filling:

    1 15 oz can chilled full fat coconut milk (chilled at least 2 days in the refrigerator is ideal)

    1/2 cup smooth peanut butter

    pinch sea salt

    8 oz melted vegan dark chocolate

    Marshmallows:

    1/2 cup aquafaba*

    1 1/2 tsp xanthan gum or guar gum

    1/2 tsp cream of tartar

    1/2 cup powdered xylitol, maple sugar or coconut sugar**

    1/4 tsp sea salt (if your chickpea liquid has no salt)

    1/4 tsp pure vanilla extract

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates). Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.

    For the filling, combine the coconut milk, peanut butter and sea salt in a food processor.  Process until smooth, then add the chocolate slowly through the feed tube with the motor running.  Pour into the prepared crust and place in the freezer until firm, about 2 hours at least.

    Meanwhile, In a food processor (which is what I used, or you may use a stand mixer with a whisk attachment), whip up the chickpea liquid until it has reached pretty stiff peaks. This will take about 2 minutes in the food processor.  Add the guar gum and cream of tartar and process until incorporated.  Add the sea salt and sugar and with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick.  Add the vanilla, and blend until uniform in color.

    Spread the marshmallows over the top of the pie (spreading it all the way to the edges covering all the mousse filling), then place it under the broiler for about 2 minutes until the meringue is toasted and starting to brown on top (watch it closely, it could easily burn fast).

    *Aquafaba is the liquid from cooked or canned chickpeas.  If you are using liquid from the cooked, you want to make sure it is thick, not watery.

    **If using the coconut sugar or maple sugar, it will turn your marshmallow fluff light brown.  Xylitol is toxic to dogs the same way chocolate is, so do not let your dog get ahold of this marshmallow fluff.



  • Vegan Mini S’mores Bites

    Vegan Mini S’mores Bites

    S'mores Bites 1
    I have been making marshmallow fluff weekly since I first discovered aquafaba (chickpea liquid that creates vegan marshmallows and meringue) and how fun it is.  I thought marshmallows were off limits to vegans, something I could only hold in my past memories as a child…boy was I wrong.  I have been trying to create recipes to include it in, and all of the ones I have made have been awesome…like S’mores Brownies and Fluffernutter Cookies.  But I have not stopped.  I still quite enjoy being able to make an actual marshmallow for my s’more, so I made Vegan S’mores Bites.
    S'mores Bites
    These are kind of like mini vegan Mallowmars, but a little more character since I piped the marshmallow on top of the cookies like a high hat.  For the cookies, I made a cinnamon scented shortbread so it had that graham cracker like flavor.  They were perfect for holding the fluffy marshmallows!  I then dipped them in vegan dark chocolate.  They are like little candies/s’mores all in one!  What’s not to love?!
    S'mores Bites 3
    I am brought back to the days when I actually toasted s’mores up at camp in the summer, or at fall bonfires in my Dad’s back yard.  Good stuff.  I think I these better though, because you can have more…because they are small.  Don’t you agree?!
    S'mores Bites 4
    Vegan Mini S’mores Bites
    Makes about 40 small bites
    Shortbread “graham cracker”:
    1 cup coconut oil, softened but still solid, at room temperature
    1 Tbsp pure vanilla extract
    1 tsp cinnamon
    2 cups gluten free all purpose flour or whole wheat pastry flour
    1/2 tsp sea salt
    1/2 cup coconut sugar or granulated xylitol
    Mix all shortbread ingredients together in a large bowl until well blended.
    Place the dough on a sheet of parchment, and roll out to 1/4 inch thick. Refrigerate until firm, about 30 minutes.
    Preheat oven to 350 degrees, with the rack set in the center.
    Once the dough has chilled cut out small circles with a cookie cutter, and place on a parchment lined baking sheet.
    Bake for about 10-12 minutes until set. Cool on a wire rack completely.

    Marshmallow Fluff:

    1/2 cup reduced aquafba (you want it to be the consistency of egg whites when cooled)

    1 tsp guar gum or xanthan gum

    1/2 cup granulated xylitol or granulated coconut sugar*

    1 tsp pure vanilla extract

    pinch sea salt

    Chocolate coating:

    1 cup chopped vegan chocolate

    For the marshmallow fluff, in a food processor (which is what I used, or you may use a stand mixer with a whisk attachment), whip up the chickpea liquid until it has reached peaks. This will take about 2 minutes in the food processor.  Add the guar gum and process until incorporated.  Add the sea salt and sugar and with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick.  Add the vanilla, and blend until uniform in color.

    Place the fluff in a pastry bag, and pipe onto the tops of the cookies.

    Place the cookies on a parchment lined tray in the oven at a low heat (155F-200F) for 1/2 an hour (this makes them not sticky when you go to coat them in chocolate).  Let cool completely.

    Once the cookies are ready, melt the chocolate in a double boiler (or I like to pop mine into the dehydrator and let it melt) or your preferred method. Then set the bowl next to the tray the cookies are on, and dip each cookie into the chocolate, letting the excess drip off (I set mine on a fork then dip them).  Place them back on the tray.  Once they have all been dipped, pop the tray into the refrigerator until the chocolate has set.  Enjoy!  Store in the refrigerator for up to a week in a sealed container.

    *If your xylitol or coconut sugar is large crystals, blend it in the food processor until smaller first so you do not deflate the meringue.  Coconut sugar will turn the meringue brown if you use it. If you are making xylitol fluff do not feed it to dogs, it makes them sick like chocolate does.