S’mores Cups Made With Aquafaba

Servings: Makes: 6 cups

Nutritional Information:

Per 100g

Calories 484 Fat 33g Saturates 11g Carbohydrates 43g Sugars 27g Protein 4.0g Salt 1.0g


Ingredients

Method

1

In a small bowl, stir together vegan digestive crumbs and melted butter to combine.

2

Place 2 tablespoon vegan digestive mixture in bottom of each muffin cup, then pack down with a glass.

3

Bake in preheated oven 180°C (Gas Mark 4, 350°F) for 10 minutes. Remove from oven and let cool in pan on a wire rack.

4

Fill a small saucepan with 1 to 2 inches (2.5 to 5 cm) water and bring to a gentle simmer over medium-high heat. In a heatproof metal bowl, combine chocolate and non-dairy milk. Set metal bowl on saucepan so that it fits tightly and doesn’t touch the water below. Stir chocolate until melted and smooth. You want the ganache to be smooth, glossy and fairly runny, not thick and lumpy. If it is too thick, add a little more milk.

5

Spoon about 2 tablespoon melted chocolate over each vegan digestive base, then shake pan to spread it around so that it forms an even layer. Transfer to freezer for at least 30 minutes.

6

In mixer bowl, combine aquafaba, sugar, cream of tartar and vanilla seeds. Set mixer speed to low and beat for 2 minutes. Turn up speed to medium and beat for 2 minutes. Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes. It will have a similar texture to marshmallow fluff.

7

Spoon as much fluff as possible into each muffin cup, then return to fridge for at least 30 more minutes or overnight. You may have leftover fluff

8

Just before serving, pop cups out of muffin tins, peeling back paper liners. Use a torch to toast the tops, if desired, and serve.

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