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 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.

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