Jackie Sobon’s Vegan S’mores Pudding Bowl

Bowl food. It’s a hash tag. It’s a buffet for one. It’s a way of life.

Simple and nourishing, vegan bowls are where it’s at. Perfect for workday lunches, simple dinners, and even breakfast, these are meals so good you’ll soon forget plates even exist. In fact, dishware manufacturers are creating new lines of dinnerware–Bowls!

Inside Vegan Bowl Attack! you’ll find more than 100 one-dish, plant-based bowls to suit every time of day created by author and vegan blogger extraordinaire Jackie Sobon. These recipes are so good that everyone, not only vegans, are sure to enjoy them. Jackie’s recipes are for all who enjoy eating!! Some are hearty and some are snacky, but they all sound so good! Those of you who know me personally or just by my social media posts and photos know I don’t eat desserts only. I eat huge bowls of salads and soups, but I just couldn’t resist making Jackies’ Smores Pudding Bowl!

S’mores Pudding Bowl

Soy-free • nut-free

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.

Ingredients

For the chocolate pudding:

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

For the marshmallow fluff:

• 1/3 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:

• ¼ cup (21 g) vegan graham crackers, crushed
• ¼ cup (44 g) soy-free, nut-free vegan mini chocolate chips

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 1/3 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.

Yield: 4 servings

Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.

I have a copy of Vegan Bowl Attack! for one lucky winner. Follow the instructions below to enter. U.S. and Canadian residents only, please. Contest ends at midnight on August 9th. Good luck!

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