Frozen S’mores
This recipe for vegan frozen s’mores combines some of my favorite things: sheet pan, meal prep, and a very short ingredient list! Plus, it only takes 10 minutes maximum.
See, this is exactly the kind of recipe you’ll find in my cookbooks. It’s beginner-friendly, relatively accessible, and fully plant-based!
Why You’ll Love This Recipe
- Four ingredients. Granted, you may need to search around for the cocowhip or order it online… But trust me, it’s worth it!
- This is a sheet pan recipe, which means it’s perfect for meal prep and it doesn’t create lots of dirty dishes.
- As the name suggests, these frozen s’mores are no-bake and hard to mess up.
- Your kids will love these! Heck, your entire household will be begging you to make more.
- Did I mention that these vegan s’mores are also high in protein? Honestly, what are you waiting for!
Key Ingredients
- Graham crackers are a must when making s’mores. Traditionally, these crunchy and nourishing crackers are an amazing base for desserts.
- Coconut Whip (vegan alternative to Coolwhip) or plant-pased whipped cream is going to create that soft marshmallowy filling.
- Vanilla protein powder adds some nutritional value to this recipe, along with a more sturdy texture of the filling.
- Dark chocolate chips are melted and spread inside the s’more sandwich. No s’mores are complete without chocolate!
Hack It!
- If you’re not from North America, graham crackers may seem like a novelty. In reality, there are mostly plain (slightly sweet) crackers made with coarse whole-wheat flour. Use something similar you may have in your local stores.
- In my experience, the best plant-based protein powder for a recipe like this is soy-based, since pea or hemp protein tends to be quite mealy. But once again – use what you prefer.
- Double-check that the chocolate chips are vegan. Sometimes manufacturers add dairy products, so it’s best to be sure.
- If your local stores don’t carry cocowhip, I would recommend ordering it online.
How to Make Vegan Frozen S’mores
Step 1: On a sheet pan or freezable container, lay down 4 of the graham cracker sheets side by side.
Spread melted dark chocolate over the top of the graham crackers.
Step 2: Next, open your package of coco whip, and thoroughly mix it with the vegan vanilla protein powder.
Step 3: Spread the creamy mixture over the chocolate. Make sure to do it as evenly as you can.
Step 4: Top your “sandwich” with the other four sheets of graham crackers.
Step 5: Freeze for 2-4 hours until the filling is slightly soft, like a marshmallow. Freeze overnight for an ice cream like consistency.
Step 6: ENJOY!
Frequently Asked Questions
If the filling is soft, enjoy your smores straight out of the freezer. If they stayed in the freezer overnight, you may give them a minute to soften before eating.
As far as my recipes go, these are on the indulgent side. But hey, you should be able to treat yourself from time to time!
More Plant-Based Desserts
- Vegan Peach Cobbler
- Deviled Strawberries
- High-Protein Chocolate Mousse
- Vegan Pistachio Ice Cream
- Healthy Homemade Ice Cream Bars
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The Recipe: Frozen S’mores
Ingredients
- 8 sheets graham crackers
- ½ cup dark chocolate chips, melted
- 255 grams cocowhip or coconut whipped cream, 1 package
- 1 scoop vanilla protein powder, plant-based
Equipment
Instructions
- On a sheet pan or freezable container, lay down 4 of the graham cracker sheets side by side.
- Spread melted chocolate over the top of the graham crackers.
- Next, open your package of coco whip, and mix it with the vanilla protein powder until combined.
- Spread that over the graham crackers covered in chocolate until evenly dispersed. Top the graham crackers with the other four sheets to create “sandwiches”.
- Place in the freezer for 2 to 4 hours. They will still be slightly soft on the inside, like a marshmallow. Freeze overnight for an ice cream like consistency.
Notes
- If you’re not from North America, graham crackers may seem like a novelty. In reality, there are mostly plain (slightly sweet) crackers made with coarse whole-wheat flour. Use something similar you may have in your local stores.
- The best plant-based protein powder for a recipe like this is soy-based, since pea or hemp protein tends to be quite mealy. But once again – use what you prefer.
- Double-check that the chocolate chips are vegan.
- If your local stores don’t carry cocowhip, I would recommend ordering it online.