I'm going to start off by saying this recipe is incredibly yummy. And sticky. And sweet. And all the things a dessert should be. You know what thing that it also is that you'd never guess? It's vegan!
100% vegan deliciousness. You could serve this dessert to the most hardcore meat / dairy / egg eater in the world and they'd be like "Wow, that's delicious!". And they'd have no idea it's vegan.
It's also surprisingly easy to make. The hard part is not eating the entire plate the moment it comes out of the oven.
Are you wondering why the above photo is just a sliver of this tray of S'mores? Welll...that may or may not be because the rest of the tray has been eaten already.
One spoonful at a time.
Over an hours period of time.
Possibly by me, or possibly by someone else that lives with me. I won't name names but somebody's in trouble.
So go buy some rice marshmallow creme (it comes in a nice little container, lasts forever in the pantry and tastes just like normal marshmallow creme) and go to town. But don't eat the whole tray. Leave a sliver....for someone, anyone really...or just so you can capture a photo of your culinary brilliance.
By the way, I was shocked this recipe didn't include actual graham crackers somewhere but the dough you prepare tastes exactly like them...it's kind of amazing.
Jump for joy recipe after the jump.
Vegan S'mores Bars / Pie
- 1 1/2 cups Suzanne's Ricemellow Creme
- 1/2 cup vegan margarine (like Earth Balance)
- 3/4 cup raw cane sugar
- 1 tablespoon ground flaxseed mixed with 6 tablespoons water
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 3/4 cup chocolate chips or chocolate shavings
- Pinch of salt
Grease a 8" square glass baking pan and preheat oven to 350 F.
In a large mixing bowl or countertop mixer, combine sugar and margarine and beat until creamy.
Add flaxeed / water "egg" (because that's our binding ingredient) as well as vanilla and molasses. Mix until combined.
Sift dry ingredients together (flour, baking soda, salt) and slowly pour into wet mix. Mix until dough is consistent and smooth.
Place half of mixture in bottom of prepared pan, using a spatula to evenly spread it out. Spread ricemellow creme over dough mixture and then top that layer with chocolate chips.
Next add a final layer of the remaining dough. The easiest way to do this is grease your hands with a little butter or spray, pinch off a tablespoon of dough at a time, roll it into a ball and then flatten the ball and arrange those balls evenly on top of the chocolate chips. The less gaps between each ball the better, then the topping of the baked dessert will be more even.
I don't find this recipe to really yield cookie "bars" like you may be envisioning - it's just too sticky to cut into squares, so I just dolled it out in scoops.