Vegan S’mores Brownies
Ever since I discovered aquafaba, I have been badly wanting to make something s'mores. I had been putting it off since I wasn't quite sure if I could make it hold up to broiling and sitting for a while, but I finally just went for it last week on my day off. I know I made just made other brownies with aquafaba last week...but these are different. Not only did I use aquafaba in the brownie part itself, but in the marshmallow topping as well. I do after all have an abundance of it since I happen to work in a deli that cooks lots of chickpeas.
These brownies had a few steps to them, but really they came together faster than I thought. For the crust I used a combination of buckwheat crispies (which I always keep on hand in the freezer in a big bag), dates, coconut and flax seed with a hint of cinnamon and sea salt to make it graham cracker like. This is one of my raw crust recipes I use frequently to replace graham cracker crusts. If you have a different graham cracker crust you would rather use, by all means go ahead in this recipe, but this was easiest for me to make (plus no refined sugars).
The marshmallow fluff was lovely and airy. Perfect to eat just as was. But I was worried it would deflate once it sat...let alone went into the oven to brown. Luckilly, when I went for it, I was pleasantly surprised. I had spooned a test marshmallow onto a piece of foil and baked it, and it turned into the most lovely delicious toasted marshmallow I have eaten (I have not had a marshmallow toasted in over 10 years...it was heaven). So, I topped my brownies with the rest of it and popped them in the oven. Not only did the marshmallow fluff brown perfectly like a meringue on a pie would, it held up! It never deflated! I was so happy you have no idea. These brownies tasted wonderful. The first real s'mores thing I have had in forever it seems. Pretty excited now!
Vegan S'mores Brownies
Makes 20 small brownies
3/4 cups finely shredded dried coconut
3/4 cup sprouted buckwheat groats (or additional shredded coconut)
1/2 cup soft medjool dates, pitted
1/2 tsp cinnamon
1/4 tsp himalayan salt
2 Tbsp ground flaxseed
1 1/4 cups all purpose gluten free flour*
2/3 cup raw cacao powder or unsweetened cocoa powder
1 cup coconut sugar
1/4 tsp sea salt
1/2 cup coconut oil, warmed to liquid
1 cup aquafaba*
2 tsp pure vanilla extract
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 and process until small crumbs and starting to hold together.
Press into an 8x8 inch square baking pan lined with foil or parchment and oiled with coconut oil (for easy removal).
Preheat the oven to 350F degrees.
In a large bowl, whisk together the flour, cacao powder, sugar and salt until well combined. Add the coconut oil, aquafaba, and vanilla and whisk until smooth and well combined. Pour the batter into the baking pan over the crust layer and place in the oven. Bake for 20-25 minutes until just set (you do not want to over bake). Let cool.
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 brownies, then place them 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). Let cool completely before cutting.
*If you do not want to make these gluten free, you can use whole wheat pastry flour.
**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.