You don't need a bonfire to enjoy a s'more! This s'mores inspired chocolate parfait has the sam graham cracker, chocolate, and toasty marshmallow flavor without the outdoor bonfire.
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If you love s'mores, check out my s'mores cookie bars and s'mores charcuterie board too!
Ingredients and Substitutions
- Chocolate - use dairy free chips to make this recipe df. Swap if needed.
- Coconut milk - make sure to use full fat coconut milk. Light coconut milk won't yield a thick consistency.
- Graham crackers - I like the Simple Mills Thins which taste just like graham crackers!
- Marshmallows - I prefer large marshmallows but mini will work too.
How to Make a S'more Chocolate Parfait
You will need a couple jars for the parfaits and a food-safe blow torch if you're toasting your marshmallows.
Step 1 : Prepare the dairy free chocolate pudding. In a sauce pan, melt the chocolate chips and coconut milk over low heat until well combined. Remove the pan from the heat and stir in the vanilla.
Use a spoon to mix some of the melted chocolate with the arrowroot starch in a separate small bowl. Then mix it into the pot of chocolate. This is what helps the pudding thicken up.
Step 2 : Crush up the graham crackers. Place the crackers in a zip lock back and crush up with a rolling pin or heavier object until fine.
Step 3 : Transfer the pudding to jars. Spoon the crushed up graham crackers into the bottoms of 2 jars and divide the chocolate pudding on top.
Place lids or plastic wrap on top of the jars and let them set in the fridge for at least 5 hours to set.
Step 4 : Toast the marshmallows. Once the pudding is set, cut large marshmallows in half, or use mini marshmallows, and place on top of the chocolate pudding. Use a food-safe blow torch to toast the marshmallows on top and dig in!
How to Store
The chocolate pudding will keep for up to 4 days in the fridge but once you toast the marshmallows they are best enjoyed fresh.
Expert Tips
- Watch the chocolate pudding closely on the stove. You want the heat to be at a low heat so the chocolate doesn't burn.
- Don't dump the arrowroot starch straight into the chocolate mixture. Instead, mix it into the arrowroot with a small spoonful of chocolate in a separate bowl before incorporating it with the big batch of chocolate.
- Allow at least 3 hours for the pudding to chill. I prefer overnight as it will create a mousse-like thickness.
Check out these other chocolate forward recipes:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Dairy Free Pudding Recipe
Ingredients
- 1 cup chocolate chips - I used dairy free dark chocolate but any type will work
- 1 cup coconut milk - full fat
- ½ tablespoon arrowroot starch - or cornstarch
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
- ½ cup graham crackers - crushed up
- 4 large marshmallows - or ¼ cup mini marshmallows
Instructions
- Prepare the chocolate pudding by adding the chocolate chips and coconut milk to a pot and heat on the stove over low heat until melted, stirring consistently.1 cup chocolate chips, 1 cup coconut milk
- Once the chocolate has melted, remove the pot from the heat. Take a spoonful of the melted chocolate mixture and stir it into the arrowroot starch in a separate bowl. This helps to dissolve the starch and prevent little clumps. Stir in the vanilla extract, arrowroot starch, and teaspoon of sea salt into the pot until well combined; set aside.½ tablespoon arrowroot starch, 1 teaspoon vanilla, ¼ teaspoon sea salt
- Add the graham crackers to a plastic bag and crush them up with a rolling pin or heavy object until fine. Spoon the crushed up graham crackers into the bottom of two jars.½ cup graham crackers
- Divide the chocolate pudding evenly into the two jars on top of the graham cracker layer. Place a lid on the jars or cover with plastic wrap and let transfer to the fridge to allow the pudding to set for at least 3 hours or overnight.
- Once the pudding has set, divide the large marshmallows in half and nestle on top of the pudding. Use a food-safe blow torch to toast the marshmallows until golden and dig in!4 large marshmallows
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