These decadent S’mores Parfaits taste downright sinful, but are made with dairy free chocolate pudding and refined sugar swaps like coconut sugar and honey.
I’m feeling myself today because I created and shot the recipe for these S’mores Parfaits a couple of weeks ahead of time so that I could get it up in time for NATIONAL S’MORES DAY!
I usually shoot the recipes for this blog the week before I plan on posting them, and while I wish I was able to plan ahead a bit more than that, being a gainfully employed private chef and caterer usually doesn’t allow it. Sometimes when things get really busy on the business front the blog goes radio silent until I get a couple of days off.
But this time I prevailed, and knowing that I had a full time cooking job in the Hamptons on the horizon that put me back home only one day before National S’mores Day meant I had no choice but to get my shizz together and get this recipe in the bag before I left. I’m actually writing this one the plane home now so that I can hit publish first thing tomorrow!
But these dairy free S’mores Parfaits are probably my favorite campfire treat-inspired dessert of all time.
HOW TO MAKE DAIRY FREE S’MORES PARFAIT
- It’s no secret that I like to modify desserts to make them a bit lighter, and also to accommodate those with various dietary restrictions, so the chocolate pudding layer is prepared with coconut milk rather than dairy milk, and the graham cracker crust layer is made with melted coconut butter (coconut oil works just fine too), making these S’mores Parfaits dairy free.
- Honey is used to sweeten the marshmallow fluff and coconut sugar sweetens the graham cracker layer. Although there is a bit of refined sugar in the graham crackers themselves, I like to limit the amount of refined sugar being used here. However, you can absolutely substitute regular sugar if you’d like with great results.
- The process is simple: whisk the pudding ingredients together on the stovetop and put it into the fridge to chill. While the pudding is chilling, whip up the marshmallow fluff with an electric mixer until light and fluffy and make the graham cracker crumb mixture. Once the pudding is cold you can assemble your s’mores parfaits- first a layer of graham cracker crumbs on the bottom, followed by the pudding and topped off with piped marshmallow fluff. To get it nice and toasty, you’ll need a blow torch.
I don’t think I need to tell you how insanely delicious these S’mores Parfaits are. I feel like you can practically taste them through the screen, but you should still make them anyway and see for yourself.
These decadent S'mores Parfaits taste downright sinful, but are made with dairy free chocolate pudding and refined sugar swaps like coconut sugar and honey.
For the chocolate pudding layer:
- 1 14 ounce can full-fat coconut milk
- 1 tablespoon arrowroot starch or cornstarch
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup packed coconut sugar
- 2 teaspoons vanilla extract
- Pinch of sea salt
For the marshmallow fluff layer:
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup honey or corn syrup
- 3 large egg whites room temperature
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
For the graham cracker layer:
- 1 cup crumbs graham crackers from about 4-5 graham crackers
- 2 tablespoons coconut sugar or regular sugar
- 3 tablespoons coconut butter or coconut oil, melted and slightly cooled
Make the chocolate pudding layer first so that the other layers can be prepared as the pudding chills. Add all except about 1/2 cup of coconut milk to a small saucepan over medium heat. Add cocoa powder, coconut sugar, vanilla and salt, whisking to combine.
Meanwhile, mix the remaining 1/2 cup coconut milk with the arrowroot starch in a small bowl until well combined. As the mixture on the stove begins to simmer, continue to whisk often to prevent clumping on the bottom. Once it starts to bubble, whisk in the arrowroot and coconut mixture and cook, whisking often, until thickened. Remove from heat immediately after mixture thickens. Mixture will continue to thicken as it chills.
Let cool until room temperature, then refrigerate in an airtight container.
Make the marshmallow fluff by placing water, sugar and honey in a medium saucepan. Stir to combine. Insert a candy thermometer into the pot and heat over medium-high.
Place egg whites and cream of tartar in the bowl of a stand mixer. When the sugar syrup reaches about 225°, begin whipping the egg whites until soft peaks form, about 3-4 minutes. When the sugar syrup reaches 240°F, remove from heat. Turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.
Set mixer to medium-high and continue whipping until thick, fluffy and glossy, about 6-7 minutes. Add in vanilla and whip gently until incorporated. Spoon about 1/3 of mixture into a piping bag fitted with a star tip and set aside.
Pulse the graham crackers in a food processor until fine. Transfer to a bowl and add coconut butter and sugar. Mix to combine.
To assemble parfaits, divide graham cracker crumbs evenly among 4 clear jars or cups. Top with chocolate pudding. Pipe the marshmallow fluff on top of the pudding layer. Toast marshmallow fluff lightly with a blow torch just before serving.
Special equipment: blow torch