Does anything scream summertime more than s’mores? Gooey, easy and the best combo of sweet and crunchy graham crackers and decadent dark chocolate and vegan marshmallows– this your favorite summertime dessert, upgraded.
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Are marshmallows vegan?
Typically, no. Many marshmallows use gelatin, which is a cooked form of collagen. Collagen is often added to food products to add a unique, chewy texture– but it’s source is less appetizing. Collagen, and therefore gelatin, comes from boiling the connective tissue (ligaments, tendons and skin) of animals like cows and pigs.
Luckily, there are vegan alternatives that are delicious and animal cruelty-free. You can find them at stores like Trader Joes’ Whole Foods and online. I typically buy Dandies marshmallows. Instead of gelatin, tapioca, the starch extracted from the cassava plant, is used to make marshmallows fluffy and firm. I love this brand because it is safe for all kinds of eaters– it is free from artificial colors and preservatives, gluten-free, and kosher.
I buy Dandies marshmallows online through Thrive Market, because their prices are 1 to 2 dollars less than what you’d pay in a brick and mortar store, and your order ca be delivered in around 2 days! Use my code to get 25% off your first order on thrivemarket.com.
Details
10 servings (5 large bars)
15 minutes
1 hour (in freezer)
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Ingredients
5 graham crackers, crumbled
4 tablespoons sugar
4 tablespoons melted vegan butter or coconut oil
1/4 teaspoon salt
1 cup dark chocolate chips
1/4 cup almond milk
8-12 vegan marshmallows
Directions
- Line a loaf pan with parchment paper and preheat oven to 375° F.
- Using a blender, potato masher or fork, crush graham crackers into a fine texture.
- Place crumbled graham crackers in mixing bowl with sugar, salt and 3 tablespoons of melted vegan butter or coconut oil. Stir well
- Spread mixture onto loaf pan. Use a spatula or bottom of a glass to pack down the crust.
- Bake graham cracker crust for 10-12 minutes, until the top starts to lightly crisp. Place in the freezer until needed again.
- While the crust cools, make your chocolate layer. Pour 1/2 cup almond milk and 1 tablespoon vegan butter into a small pot. Whisk it continuously on medium heat until it reaches a simmer.
- When it is just about to boil, add chocolate but don’t stir it to let it soften.
- After 2 minutes, slowly stir the chocolate until completely melted and combined.
- Pour chocolate layer onto graham cracker crust. Place in the freezer for 10 minutes.
- The chocolate layer will be firmer, but somewhat Jello-like.
- Press marshmallows into chocolate layer, then select “broil” on your oven’s settings.
- Broil bars, checking them at 15 second increments. After about 45 seconds, they should be browned and caramelized on top.
- Once bars have cooled, cut and serve.
If you enjoyed this recipe, you have to try my S’mores Cookie Cake! Like the S’mores Bar recipe, you don’t need a campfire to make a classic and delicious dessert.
[…] I explain here, marshmallows that don’t use animal products are not the default. Most marshmallows get that […]