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4 from 1 vote

S'mores Pudding Bowl from Vegan Bowl Attack

Jackie says, "Want to capture the essence of the summer season and put it in a bowl? I have the solution! This s’mores pudding bowl utilizes the ever fascinating Aquafaba (the brine drained from a can of chickpeas), crushed grahams, and a rich avocado-based chocolate pudding."
Prep Time20 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: dairy free, egg free, nut free, soy free, vegan
Servings: 4
Calories: 419kcal


For the chocolate pudding:

  • 1 ½ cups (345 g) mashed avocado
  • ½ cup (40 g) unsweetened cocoa powder
  • cup (59 g) Medjool dates, pitted and soaked in warm water for 15 minutes
  • 1-2 tbsp (15 to 28 ml) date soaking water
  • 3 tablespoons (45 ml) pure maple syrup
  • ¼ teaspoon salt

For the marshmallow Fluff:

  • cup (80 ml) Aquafaba (the liquid drained from a can of chickpeas)
  • ½ cup (120 g) organic superfine cane sugar
  • ½ teaspoon vanilla powder

For the assembly:


To make the chocolate pudding:

  • Place all of the ingredients in a food processor and process with an s-blade until smooth. It may take a couple of minutes for the dates to break down. Add more date soaking water to the pudding if you think it is too thick. Refrigerate the pudding for 1 to 2 hours until chilled.

To make the marshmallow fluff:

  • Put the Aquafina into the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes. With the mixer running, add the superfine sugar 2 tablespoons (30 g) at a time and then add the vanilla powder. The fluff should form soft peaks.

To assemble:

  • Divide the pudding among 4 small bowls and then place about ⅓ cup (32 g) of marshmallow fluff into each bowl. Using a kitchen torch, toast the top of the fluff lightly. (If you do not have a torch, you can omit this step.) Top the dessert with the crushed graham crackers and chocolate chips. Serve immediately.


If you can't find superfine sugar, whir regular organic cane sugar in a food processor.
There will be a lot of marshmallow fluff left over from this recipe - use it in the Cookie's 'n' Cream Dip (pg. 189 of Vegan Bowl Attack) or the Kiwi Pistachio Mousse with Praline Crumbles (pg. 184 of Vegan Bowl Attack)
Vegan graham crackers can be tricky to find, but I've had luck when checking the ingredient labels on kids' graham crackers.
*Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press


Calories: 419kcal | Carbohydrates: 76g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 460mg | Fiber: 11g | Sugar: 50g | Vitamin A: 100IU | Vitamin C: 7.4mg | Calcium: 10mg | Iron: 3.4mg