I know, I know, it’s the end of October and s’mores are usually summery American campfire treats… but hear me out!
With Halloween and Bonfire Night just around the corner a flame-licked dessert feels quite appropriate, doesn’t it? And rather witchy too if you ask me.
And for these moreish vegan s’mores tartlets you don’t even have to sit around a fire on a late Autumn night trying to ignore how bloody freezing cold it is (ahem, bonfire night anyone?). No, you can make, torch and devour them all from your comfortably warm little home. Sounds pretty good, doesn’t it?
And in case you’re still not quite convinced, they also happen to be a real triple threat: they’re ridiculously delicious (I mean… crispy biscuit crust, creamy chocolate and caramelised marshmallow fluff!), but they’re also quick and super easy to make too!
And trust me, they’re sure to impress the most vegan-skeptical of friends, family or party guests.
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- 80 g margarine
- 1½ Tbsp coconut oil
- 250 g Lotus Biscoff biscuits or graham crackers
- Pinch of salt
- Chocolate filling:
- 400 g coconut milk
- 350 g dark chocolate
- Marshmallow fluff:
- 120 ml aquafaba (chickpea water)
- 1 tsp vanilla extract
- ½ tsp xanthan gum
- 60 g icing sugar
- Pre-heat the oven to 180˚C.
- For the crust add the biscuits and salt in a food processor and pulse to a fine breadcrumb consistency. Pour in the melted margarine and coconut oil and combine well. Using a wooden spoon or your fingertips press the mixture into 6 greased small loose bottom tart tins and work it up the sides.
- Alternatively you can also make one big tart in a regular loose bottom tart tin.
- Bake the tart crusts for 15 minutes then set aside and let them cool.
- For the chocolate filling pour the coconut milk in a sauce pan and bring it to a boil on medium heat. Once the coconut milk starts bubbling take it off the heat and add the roughly chopped chocolate. Let it sit for a minute then stir until the chocolate is fully melted and well combined.
- Pour the chocolate filling in the tart crusts and pop the tarts in the fridge to set.
- Meanwhile you can prepare the marshmallow fluff topping. I recommend making this topping the same day your planning to serve them (or devour them all by yourself) since the next day the piped marshmallow fluff starts loosing its shape a little.
- Add the aquafaba, vanilla extract and xanthin gum to a mixing bowl and use a handheld mixer to whip on high for 2-3 minutes until the mixture turns fluffy and frothy. Now slowly add the icing sugar and whip for another 2-3 minutes until the mixture becomes thick and glossy just like marshmallow fluff.
- Once the tart’s chocolate filling has set and is firm enough to touch without sticking to the finger, scoop the marshmallow fluff into a piping bag and pipe dollops of it onto the tarts.
- Using a kitchen blowtorch caramelise the marshmallow fluff until it turns golden brown.