Vegan skillet s’mores dip for a crowd
Outdoor entertaining season is here and I’m ready to rock it out at our next backyard party with this amazing vegan skillet s’mores dip, complete with homemade graham crackers!
I can’t take credit for the idea (thanks Food Network) but I did put my own spin on it by making it vegan. Think crunchy graham cracker crumbs topped with warm, melted chocolate and gooey toasted marshmallow. You use the graham crackers as a layer in the dip as well as a vehicle for scooping!
The marshmallow is made from the beloved chickpea water (aka aquafaba), the liquid drained from canned or cooked chickpeas which, when whisked with a little guar gum and sugar, creates a thick, fluffy and slightly sticky texture reminiscent of real marshmallows. When this dip is baked for a few minutes the marshmallow topping becomes a little crispy on top just like toasted marshmallows over an open fire. It’s magical.
Since vegan graham crackers are so hard to find, I went ahead and created a super easy oat-based version. The great part is that the dough is soft enough that it doesn’t require rolling out with a rolling pin—you just spread it out onto a cookie sheet, score it and bake! How awesome is that? Feel free to make a double batch so you can have them on hand when another s’mores dip craving hits (trust me, it’ll happen).
Once you have those components made, the assembly is very quick. Take a cast iron skillet (I used a 12-inch skillet), spread out a layer of crushed graham crackers, then a layer of chocolate chips, then a layer of marshmallow creme (you can pipe it like I did or just spread it with a spoon). Then put the whole thing in the oven for a few minutes, broil for a minute to brown the top, and then serve with the rest of the graham crackers for dipping!
This is genius and the absolute perfect party dip. Seriously. Make it now.
Vegan skillet s'mores dip with easy oat graham crackers
Yield: enough for a crowd
For the oat graham crackers:
- 1 1/2 cups oat flour (use certified gluten-free if needed)
- 1/2 cup oat bran (use certified gluten-free if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/3 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon blackstrap molasses
For the marshmallow creme:
- 3/4 cup chickpea water (the liquid drained from one 19-ounce can of chickpeas)
- 11/2 teaspoons guar gum
- 2/3 cup cane sugar
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
For the dip:
- 2 cups vegan dark chocolate chips
To make the oat graham crackers:
- In a large bowl, whisk together the oat flour, oat bran, cinnamon and baking soda.
- In another bowl, whisk together the coconut sugar, coconut oil, maple syrup, water, vanilla and molasses. Add this mixture to the bowl with the dry ingredients and stir until a soft dough forms.
- Pour the dough onto a cookie sheet lined with silpat baking mat or parchment paper. Use an offset spatula to spread into a thin, even 10x14 inch rectangle (it should spread out fairly easily). Refrigerate for about 15 minutes. Preheat the oven to 350F.
- Remove the cookie sheet from the fridge and score into 2x2 inch squares (I use a pizza cutter) by making vertical and then horizontal cuts all the way across the dough. Using a fork, poke holes in each scored cracker.
- Bake for 20 to 25 minutes until dry to the touch and golden around the edges. Remove from the oven and score the dough again through the same score lines so it’s easier to separate them once cool. Allow to cool completely before breaking apart.
To make the marshmallow creme:
- In the bowl of a stand mixer with the balloon whisk attachment, combine the chickpea brine and guar gum. Mix on high speed for 10 minutes (no less!), until the mixture is fluffy and pure white. It should increase in volume and climb up the whisk.
- Add the cane sugar one tablespoon at a time, until each is fully incorporated. Add the lemon juice and vanilla extract and continue to process for 5 minutes more.
- Preheat the oven to 350F.
- Take 5 or 6 graham crackers and break them up into the bottom of a 12-inch cast iron skillet. Use the back of a spoon to press down on the crackers and crush them into crumbs. Spread them evenly over the bottom of the skillet. Sprinkle the chocolate chips evenly over top of the graham crackers crumbs. Then use a piping bag to pipe the marshmallow creme on top (or just spread it with a spoon).
- Bake on the top rack of the oven for 5 to 10 minutes, until the top is a little crispy like toasted marshmallows and the chocolate chips are melted. Change oven temperature to broil (500F) and broil for 1 to 2 minutes, watching closely, until the top is browned. Serve immediately with remaining graham crackers for dipping.
Recipe inspired by the Food Network.