Vegan S’mores Dip Recipe

Bring s’mores inside and enjoy the classic flavor of this campfire favorite anytime. This simple vegan s’mores dip is made with a layer of melted dark chocolate swirled with sunflower seed butter and homemade vegan marshmallow fluff. It’s served with gluten-free graham crackers or fresh fruit. The dessert dip is such a crowd-pleaser and perfect to share with your loved ones all year round.

Recipe by: Gina Fontana of @healthylittlevittles

INGREDIENTS

Chocolate Layer:

• 20 ounces dairy-free semi-sweet dark chocolate chips (about 3 cups)
• 1/4 cup sunflower seed butter (may sub with peanut butter or other nut/seed butter)

Vegan Marshmallow Fluff:

• 1/2 cup aquafaba (brine/liquid from 1 can of unsalted chickpeas)
• 2 tbsp agar agar powder
• 6 tbsp water
• 1 cup tapioca syrup (may sub with brown rice/corn syrup but tapioca syrup is lower in sugar and a healthier option)
• 3 tsp pure vanilla extract
• 1 pinch salt

Dippers:

• Gluten-free graham crackers
• Fresh fruit

INSTRUCTIONS

1. Preheat the oven to broil. Measure out all of the ingredients before you make this dip, you will need to move relatively quickly as the marshmallow fluff sets up fast.
2. Add the chocolate chips to your skillet. Dollop the sunflower seed butter over top, spread out across the pan, and broil for 3 to 5 minutes, watching carefully that it doesn't burn (I actually like when the chocolate chips get a little "charred" as it gives a more authentic s'mores flavor). Remove from the oven, gently swirl the chocolate chips and the sunflower seed butter together and set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the aquafaba on high for 5 to 10 minutes until it is very fluffy and stiff peaks form, just as you would whipping egg whites. You can use a hand mixer, but it will take a lot longer and I find it doesn't fluff up quite as much.
4. Mix the agar agar powder with the water in a small bowl. Set aside.
5. In a small saucepan, add the tapioca syrup and pure vanilla extract and bring to a boil. Add the agar mixture and whisk until the syrup is thick and bubbling.
6. Turn the mixer speed down to medium and immediately pour the tapioca syrup mixture into the fluffed aquafaba and continue to beat until it deflates and looks like a sticky marshmallow fluff. This will only take a couple of minutes.
7. Immediately spoon the marshmallow fluff over the melted chocolate chips and swirl the fluff in with the chocolate, not too much to incorporate it fully. Leave some of the fluff white. Place the skillet back under the broiler for about 3 to 5 minutes to toast the marshmallow fluff if desired.
8. Serve right away with gluten-free graham crackers and/or fresh fruit.