Servings: Makes: 15

Nutritional Information:

Per serving (78g)

Calories 211, Fat 0g, Saturates 0g, Sugars 47g, Salt 0.02g


For the marshmallows

180ml (3/4 cup)
200g 91 cup)
100g (1/3 cup)
100g (1 cup)
120g (1 cup)

For the graham crackers

250g (2 1/2 cups)
115g (1/2 cup)
50g (1/4 cup)
60ml (1/4 cup)
240ml (1 cup)
Dairy-free chocolate, to serve



To make the marshmallows, measure 120ml of the water into a small pan, sprinkle in the agar flakes and set aside.


In another pan, combine the caster sugar, glycerine, and the remaining 60ml of water and place over a medium heat. Bring to a boil and allow to cook for 7 minutes.


While the syrup is boiling, place the chickpea brine in a bowl, along with the xanthan gum and lemon juice. Whisk using a stand mixer, preferably, on a high speed, until soft peaks form. Add the vanilla and continue to whisk for a further couple of minutes until you have stiff peaks.


When the syrup has finished boiling, very carefully and slowly pour it into the whipped aquafaba, while continuing to whisk. The mixture should become fluffy and voluminous.


Heat the agar mixture until boiling, cook for one minute and turn off the heat. Pour this mixture into the aquafaba, again whisking as you do so. Continue to let the mixer run until the bowl has cooled.


Mix the cornflour and icing sugar together and sift a third of it into the base of a 23x23cm tin. Scrape the marshmallow mixture into the tin and spread out evenly. Give the tin a tap on the worktop to disperse any large air bubbles. Leave to set at room temperature for a minimum of 3 hours.


When the marshmallow has set, cut into cubes and dust liberally with the cornflour and icing sugar mixture on all sides. Arrange on a tray in a single layer and leave to dry, uncovered, at room temperature for 24 hours.


To make the crackers, start by preheating the oven to 180°C/350°F/ Gas 4 and lining two baking trays with parchment paper.


Add all the cracker ingredients, except the water, to a food processor and pulse until you have fine breadcrumbs. With the motor running, drizzle in the water until the mixture comes together and you have a ball of dough. You may not need all the water.


Remove the dough, wrap in cling film and leave to rest at room temperature for 10 minutes.


Dust a worktop with flour and divide the dough in half. Roll each half out to around 3mm thick and trim the edges to straighten them. Cut into squares around 4x4cm and prick the surfaces with a fork.


Transfer the crackers to the lined trays and bake for 35-40 minutes, until lightly golden.


To assemble the s’mores, place a square of dairy-free chocolate on one half of the crackers and a marshmallow on the others. Place the crackers very briefly under a hot grill to lightly toast the marshmallows and soften the chocolate. Sandwich the halves together and drizzle with extra chocolate.


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