Vegan Mini S’mores Bites
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
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.