How To Make Vegan Santa S’mores

Forget leaving out traditional milk and cookies for Santa this Christmas! Surprise him with my take on a classic campfire treat: Vegan Santa S’mores. Enjoy an indulgent gingerbread crust topped off with creamy chocolate ganache, fresh fruit, crunchy pistachios (for added texture!), graham crackers cookie pieces and brûlée marshmallows – ol’ St. Nick won’t be able to resist one bite (or two!)

These Vegan Santa S’mores Are:

-Santa’s favorite treat (an Elf told me)


-Perfect with a cold glass of oat milk

-gluten-free (when using gluten-free graham crackers )

-easy to make

-a great make-ahead dessert

-a fun holiday or summer dessert

-super duper delicious!

What You Need To Make Vegan Santa S’mores

For The Gingerbread Base

vegan graham crackers (gluten-free if needed)

– vegan butter, melted

– maple syrup (substitute agave)

– molasses

ground ginger

ground cinnamon

– nutmeg

– allspice

 salt 

For The Chocolate Ganache 

– vegan dark chocolate chips  substitute chopped vegan dark chocolate bar

– plain, unsweetened plant milk

– coconut oil, melted

– maple syrup (substitute agave)

– salt

Toppings* 

Mini vegan marshmallows 

pistachios, could substitute almonds or pecans

– vegan graham crackers broken into rough pieces

-Cherries, pitted and halved (can substitute strawberries or raspberries)

-Cranberries, halved

Please note: I make a very small commission, at no cost to you, for anything purchased through my site.

More Dessert Recipes To Try

If you loved these Vegan Santa S’mores and are looking for more sweet treats try these recipes:

Vegan Gingerbread Cake

Maple Cinnamon Snowflake Cookie

Vegan Orange and Ginger Stained-Glass Cookie

Vegan Chocolate Pie

Gingerbread Hot Chocolate

Blueberry Chia Seed Jam (makes a great gift)

Show Me Your Creations!

If you make these Vegan Santa S’mores please take a photo of them and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.

You can also find me on my other channels YouTubeInstagramFacebook Pinterest and Twitter.

Don’t forget to leave a comment on the recipe below and give these Vegan Santa S’mores a star rating. 

Thanks for love, my friends!

Susan xox

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How To Make Vegan Santa S’mores

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These Vegan Santa Smore’s are a festive take on a campfire favorite. Put aside those milk and cookies. These will be everyone’s new favorite holiday treat- especially Jolly Ol St. Nick.

  • Author: Susan Cooks Vegan
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes plus 45 minutes chilling time
  • Total Time: 0 hours
  • Yield: 2024 squares 1x
  • Category: Dessert
  • Method: Blend, Stovetop
  • Cuisine: Canadian, American
  • Diet: Vegan

Ingredients

Scale

For The Gingerbread Base

For The Chocolate Ganache 

Toppings*

Instructions

For The Base/Crust

  1. Line a deep baking sheet, approximately 12×9 inch  (30x20cm) with a sheet of parchment paper large enough to come up the sides for easy removal. Optional step. Spray the baking sheet with a light spritz of cooking spray or use place few drops of oil to hold the parchment in place
  2. Add vegan graham crackers to a food processor. Blend  for 2-3 minutes or until they become a fine crumb. If you do not have a food processor, add cookies to a large freezer bag. Use your hand to squeeze out any trapped air and seal.  Use a rolling pin or glass bottle to gently roll over the cookies unit they become crumbs.
  3. Place cookie crumbs in a large bowl. Add melted vegan butter, maple syrup, molasses and salt and mix well. The mixture should clump together when pressed.
  4. Pour mixture into the baking sheet. Spread out with a spoon to make an even layer. Press down firmly with back of the spoon or place a sheet of parchment on top and press down using the bottom of a drinking glass. Place baking sheet in the fridge to firm up for 15-20 minutes.

To Make The Chocolate Ganache 

  1. Add chocolate chips to large bowl.
  2. Add plant milk to a small saucepan and place on low heat.  Remove from heat just before the milk comes to a boil. Carefully pour into bowl of chocolate chips. Set aside for 5 minutes or until the chocolate has almost completely melted. Stir in melted coconut oil, maple syrup and salt.
  3. Whisk the chocolate using an electric or handheld mixer until a fluffy texture is achieved. Spread over gingerbread crust base. Place back in refrigerator to set for 30 minutes. (Make ahead tip. Cover and freeze at this stage. Defrost and add toppings when ready to serve).
  4. Once set add a scatter of desired toppings. To brûlée the mini marshmallows use a handheld culinary torch to lightly roast (be careful they catch on fire) or place under a hot grill/boiler for one or two minutes until they start to brown and gooey. Cut into squares and serve.
  5. Keep covered in the refrigerator for up to 5 days. Freeze without toppings for up to 3 months.

Notes

*I have linked the ingredients I use to Amazon to purchase for your convenience.

*Topping measurements are optional. Use more or less as desired.

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