Easy Vegan S'mores 3 Ways

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Easy Vegan S'mores 3 Ways

British summertime. It’s a phrase that’s likely to evoke mixed reactions from most people that are familiar with our slightly bonkers and quite often, completely contradictory weather system. From camping in a field, eating soggy sandwiches in a soaking wet tent, to tentatively comparing various shades of sunburn with friends in a baking hot back garden (sometimes on the same day), from late June to early September, you’re likely to experience every sun/cloud/rain variation going, wherever you are in the country.

And we love it – not least because we get to indulge in one of the favourite national pastimes of complaining about the weather in true Goldilocks fashion, but also because we can finally eat our weight in strawberries and get outside for a bit of fresh air - with some hot-footed mavericks doing what they can to represent the sock-sandal combo community.

And this is largely what gave me the idea for these recipes – getting outdoors, not the sock/sandal thing. There’s barely a day goes by in summer as you’re walking along the street, that you don’t get the whiff of charcoal (or the steam – if it’s raining) from a BBQ or a firepit in someone’s back garden, and thanks to our American cousins over the pond, we know that there’s no need to kill the grill just because the main course is over.

Now is the time for S’mores. For the uninitiated, S’mores are a popular Stateside campfire treat traditionally made of Graham Crackers (I’m reliably informed that these are an American sweet cracker – anyone called Graham that’s reading this can relax), toasted marshmallow and a piece of chocolate that’s sandwiched together and usually gobbled up before that one enthusiastic soul (inevitably) with an acoustic guitar can even strike the first chord of ‘Come By Are’.

So, I give all due kudos to the American Girl Scouts who helped to popularise these little gooey pieces of crunchy, chewy, chocolatey heaven as far back as the 1920s – after all, there’s no doubt in my mind that preventing forest fires and generally doing good deeds in the community was extremely hungry work. And now, because S’mores are so popular the world over, people enjoy indulging in this delicious summer treat, irrespective of how magnanimous they’ve been that day.

That said, sadly; with many mainstream supermarkets not catering to sweet-toothed vegans looking for their toasted piece of marshmallow action, some are having to look elsewhere to source the necessary ingredients so as not to miss out.

I’m pleased to say though that with Treat Me Good, you’re only a few clicks away from relishing these 100% plant-powered sweet ‘n’ smoky beauties yourself. That’s because we stock a fantastic range of vegan marshmallows and chocolate bars that are perfect for personalising your ideal S’mores experience.

All of the below recipes use Freedom Mallow’s Vegantic Pink & White BBQ Marshmallows, which are just as sweet, light and fluffy as you could ask of any marshmallow, as well being on the bigger side for toasting. Freedom Mallows, who are a company local to us in Lancashire, also specialise in making delicious marshmallows that aren’t just vegan, but are allergen free too - in fact, their vision is “one mallow… one world” – an inclusive marshmallow suitable for everyone! And at around 15  marshmallows per bag, there’s more S’mores for everyone. But for anyone looking for an even richer vegan marshmallow experience, I highly recommend these chocolate coated ones from Mallow Puff.

But, given I had to google what a Graham Cracker actually is, I thought about ways to give this American classic a bit of a British-Belgian twist by using a few easily sourced vegan biscuits that require only a quick jaunt to the shop rather than forking out on import fees.

Our first is the Party Ring S’mores – childhood birthdays and camping trips collide in this extra crunch little number dripping with Moo Free’s Dairy Free White Chocolate and generously sprinkled with vegan hundreds and thousands.

Our second is the Love Raw’s Peanut Brownie Butter Cup S’mores, sandwiching deliciously toasted marshmallow topped with vegan friendly peanut butter and Montezuma’s Like No Udder Milk Alternative Chocolate. I admit, I am somewhat blurring the boundaries of biscuit-cake territory here but those super rich chocolatey, savoury-sweet nutty notes are not to be denied and happily, this one also pays dutiful homage to the timeless American blend of peanut butter and chocolate. If peanuts aren’t your jam though (…sorry), we also have Love Raw’s Hazelnut Butter Cups for you to dig into!

And finally, golden, caramelised Biscoff S’mores. These wonderful biscuits are everywhere at the moment and have been transformed into all sorts of desserts, so a S’mores option seemed like a natural step. With a nod to those Belgian biscuit buffs at Lotus, this S’mores isn’t just comprised of two Biscoff biscuits, it’s also drizzled with Biscoff spread and liberally doused in Coco Chocolatier’s Cold Brew Coffee dark chocolate! Decadent with caramel and coffee flavours and aromas, this one is sure to get your heart rate up.

Before I begin with the recipes though, a quick word of warning to anyone who is still to pop their marshmallow-toasting cherry. Because of the sugar content, marshmallows can burn and set alight very quickly, whether or not you’re toasting them over a naked flame. So, it’s a good idea to use a long skewer and to hold the marshmallow at the edge of the heat source, turning it evenly until it turns a light golden brown colour. Then, and I know that this is the difficult part; wait a good 10-15 seconds for it to cool down enough to handle when placing onto the biscuits – or to eat of course (testing food whilst cooking is not only essential, it’s a traditional chef’s perk).

Personally, I prefer to toast mine over a barbecue like the Girl Scouts of old, but if the weather really, really is against you and you don’t have a lit candle or a gas hob to use instead, you can always put them in the microwave for 5-10 seconds so they go extra gooey in the middle. The downside to this is you can’t really microwave more than a couple at a time as they tend to stick to one another in a homogenous (but still delicious) mass and of course you don’t get the toasty crust but you’re still guaranteed a great S’mores experience.

Anyway, here we are!

Party Ring S’mores

Preparation Time: 10 mintues

Cooking time: barely worth a mention

Serves: 7 (allowing for 2 marshmallows per S’mores)

Ingredients:

1 bag of Freedom Mallow’s Vegantic Pink & White BBQ Marshmallows

1 packet of Fox’s Party Ring biscuits or 125g

2 x 20g bars of Moo Free’s Dairy Free White Chocolate

Vegan hundreds and thousands

Method:

  1. First of all, toast your marshmallows according to your preferred method.
  2. Line up your biscuits in two, even rows – this way you can work quickly with the marshmallows when they’re cool enough to handle.
  3. In a bowl, break up the Moo Free Dairy Free White Chocolate and pop in the microwave for 10 second blasts, stirring inbetween until it’s melted (or you can do this in a bowl over a bain marie on the hob -just remember to remove the bowl to stop it going grainy once its melted)
  4. Now for the fun, sticky bit – put your marshmallow onto of the first party ring, drizzle with the melted chocolate and sprinkle with the vegan hundreds and thousands, before placing the second party ring on top.
  5. You’re ready to go – enjoy!

 

Peanut Butter Brownie S’mores

Preparation Time: 10 mintues

Cooking time: barely worth a mention

Serves: 7

Ingredients:

Half of a bag of Freedom Mallow’s Vegantic Pink & White BBQ Marshmallows

7 packets of Love Raw’s Peanut Brownie Butter Cup

2 tablespoons vegan peanut butter (I used Whole Earth smooth organic)

Half of a Montezuma's Like No Udder Milk Chocolate Alternative Bar or 45g

Method:

  1. First of all, toast your marshmallows according to your preferred method.
  2. Line up your peanut brownie cups in two, even rows – this way you can work quickly with the marshmallows when they’re cool enough to handle.
  3. In a bowl, break up the Montezuma's Like No Udder Milk Chocolate Alternative Bar and pop in the microwave for 10 second blasts, stirring in between until it’s melted (or you can use a bain marie)
  4. In another bowl, put the peanut butter into a bowl and microwave this for 10 seconds before stirring and repeating, until it’s at a drizzling consistency.
  5. Now for the fun, sticky bit – put your marshmallow onto of the first cup, spoon over the melted chocolate and peanut butter, before placing the second cup on top.
  6. I also poured a bit of the excess chocolate and peanut butter on to dial up the decadence still further, but by all means skip this step and savour straight away.

 **Note: this recipe means you’ll have around half a bag of marshmallows left, as well as half of the chocolate for next time – winning!

Biscoff S’mores

Preparation Time: 10 mintues

Cooking time: barely worth a mention

Serves: 7

Ingredients:

Half a bag of Freedom Mallow’s Vegantic Pink & White BBQ Marshmallows

Half a packet of Biscoff Biscuits or 125g

2 tablespoons Biscoff spread

Half a Coco Chocolatier Cold Brew Coffee Dark bar or 40g

Method:

  1. First of all, toast your marshmallows according to your preferred method.
  2. Line up your biscuits in two, even rows – this way you can work quickly with the marshmallows when they’re cool enough to handle.
  3. In a bowl, break up the Coco Chocolatier Cold Brew Coffee Dark bar and pop in the microwave for 10 second blasts, stirring in between until it’s melted (or you can do this in a bowl over a bain marie on the hob once again). Because of the higher cocoa content of this chocolate this might take a little while, but be persistent.
  4. In another bowl, put the Biscoff spread into a bowl and microwave this for 10 seconds before stirring and repeating, until it’s at a drizzling consistency.
  5. For assembly, put your marshmallow onto of the first biscuit, spoon over the melted chocolate and Biscoff spread, then place second biscuit on top.
  6. I also poured a bit of the excess chocolate on top and crunched up a spare biscuit to add a bit more texture, but this isn’t essential – experiencing a little slice of S’mores heaven though definitely is, so get to it!

**Note: this recipe also means you’ll have around half a bag of marshmallows left, as well as half of the chocolate for next time – still winning!

Of course these recipes are by no means exhaustive – I’m sure that you appreciate that there are loads of ways to pimp up these gooey treats to the point of near dessert debauchery but hopefully, you’ll agree that these vegan offerings are a good basis to start from.

 

 


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