S’mores in a Jar with Chocolate Pudding
Ingredients
Pudding
- 2 cups (480g) almond milk
- 1/4 cup (25g) cocoa powder
- 2 tbsp (40g) maple syrup
- 1/4 cup (30g) @edwardandsons Let’s Do Organic Arrowroot Starch
- Pinch of salt
- 1/2 tsp vanilla extract
- 1/3 cup (60g) dark chocolate chips
Graham cracker crumble
- 1 cup (120g) almond flour
- 2 tbsp (40g) maple syrup
- 1/2 tsp cinnamon
- Pinch of salt
Marshmallows
- 4 vegan marshmallows
Preparation
Combine almond milk (reserve 1/4 cup), maple syrup, cocoa powder, and salt in a saucepan and bring to a boil.
Reduce heat to medium.
Whisk the arrowroot starch into the remaining 1/4 cup milk to dissolve.
Whisk the arrowroot slurry into the chocolate mixture and continue to simmer and whisk for 3-5 minutes until thickened.
Remove from heat and stir in vanilla extract and chocolate chips.
Transfer to a heat-proof bowl, cover with plastic wrap touching the surface, cool for 30 minutes, then chill for 2 hours.
Toss together the graham cracker crumble ingredients until crumbly.
Spread the mixture evenly on a baking sheet and toast in the oven at 350°F for 8-10 minutes, watching closely to avoid burning.
Once the pudding is cool, layer it into jars with the graham cracker crumbles.
Spread the vegan marshmallows on a baking sheet and broil for 3-4 minutes until toasted.
Gently transfer the toasted marshmallows on top of the jars and serve.
