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
– 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*
–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:
–Maple Cinnamon Snowflake Cookie
–Vegan Orange and Ginger Stained-Glass Cookie
–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 YouTube, Instagram, Facebook , 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
How To Make Vegan Santa S’mores
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.
- Prep Time: 20 minutes
- Cook Time: 5 minutes plus 45 minutes chilling time
- Total Time: 0 hours
- Yield: 20–24 squares 1x
- Category: Dessert
- Method: Blend, Stovetop
- Cuisine: Canadian, American
- Diet: Vegan
Ingredients
For The Gingerbread Base
- 300g (1 1/4 cup) vegan graham crackers
- 158 ml (3/4 cup) vegan butter, melted
- 3 tbsp maple syrup
- 2 tbsp molasses
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp all-spice
- 1/4 tsp salt
For The Chocolate Ganache
- 237g (1 cup) vegan dark chocolate chips
- 252ml (1 cup + 1 tbsp) plain, unsweetened plant milk
- 60g (1/4 cup) coconut oil, melted
- 2 tbsp maple syrup
- 1/8 tsp salt
Toppings*
- 118ml (1/2 cup) Mini vegan marshmallows
- 80ml (1/3 cup) pistachios, shelled
- 6–8 vegan graham crackers, broken into rough pieces
- Cherries, pitted and halved
- Cranberries, halved
Instructions
For The Base/Crust
- 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
- 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.
- 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.
- 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
- Add chocolate chips to large bowl.
- 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.
- 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).
- 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.
- 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.
