/gheeː peaː teaː/
Servings: 8 | 40 minutes | 320 kcal
The concept of s'mores dates back to the early 20th century in the USA, with the first recorded recipe being published by the Girl Scouts. This vegan version pays homage while adapting to modern dietary preferences.
Born out of a love for campfire memories and the need for a plant-based dessert, this recipe brings together the best of both worlds. Perfect for those cozy indoor days when you crave the taste of the outdoors.
Ingredients
- 1 cups all-purpose flour
- 1/2 cups cocoa powder
- 1 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoons salt
- 1 cups vegan chocolate chips
- 3/4 cups coconut sugar
- 1/3 cups coconut oil
- 1 teaspoons vanilla extract
- 1/2 cups almond milk
- 6 pieces graham crackers
- 1 cups vegan marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the melted coconut oil, coconut sugar, vanilla extract, and almond milk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the vegan chocolate chips.
- Pour half of the batter into the prepared pan and spread evenly. Layer the graham crackers on top, then pour the remaining batter over the crackers, spreading it evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- While the brownies are baking, toast the vegan marshmallows using a kitchen torch or by placing them under a broiler for a few seconds until golden brown.
- Once the brownies are done, let them cool for 10 minutes, then top with the toasted marshmallows.
- Slice and serve, enjoying the gooey, chocolatey, and marshmallowy goodness.