Dip into this decadent layers of vegan marshmallow and chocolate! Best served as a platter and enjoyed with family or friends.
20 ounces (~3 cups) semi-sweet dark chocolate chips (dairy-free)
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
2 tablespoons agar agar powder
6 tablespoons water
1 cup tapioca syrup (may sub with brown rice/corn syrup but tapioca syrup is lower in sugar and a healthier option)
3 teaspoons pure vanilla extract
gluten-free graham crackers
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 quickly.
Add the chocolate chips to your Calphalon Cast Iron skillet. Dollop the sunflower seed butter over top (spread out) and broil for 3-5 minutes watching carefully that it doesn't burn, however, 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.
In your stand mixer, beat the aquafaba on high for 5-10 minutes until it is very fluffy and stiff peaks form, just as you would whipping egg whites. You can use a hand mixer, it just takes a lot longer and I find it doesn't fluff up quite as much.
Mix the agar agar powder with the water in a small bowl. Set aside.
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 the syrup is thick and bubbling.
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.
Immediately spoon the marshmallow fluff over the melted chocolate chips and swirl the fluff in with the chocolate. Not to much to incorporate it fully, leave some of the fluff white. Place the skillet back under the broiler for about 3-5 minutes to toast the marshmallow fluff if desired.
Serve right away with gluten-free graham crackers and/or fresh fruit.
If you need to re-heat the dip, place it back under the broiler for a few minutes on the lower shelf to avoid burning the top, but using a cast iron skillet should allow the dip to retain it's heat while enjoying.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.
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