Dessert
Ingredients
- 1/2 cup vegan butter, softened
- 2/3 cup better body foods coconut sugar
- 2 tbsp follow your heart vegan egg powder mixed w/ 1/3 cup almond milk
- 1 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup vegan graham crackers (smashed into crumbs)
- 2 cups vegan marshmallows (1 tbs coconut oil)
- 3/4 cup lily's vegan chocolate semi-sweet chocolate chips
Preparation
Preheat oven to 350ºf
Line an 8x8 baking dish with parchment paper or foil
In the bowl of a standing mixer beat together the vegan butter and coconut sugar
Mix the vegan egg powder with almond milk and vanilla and add to the bowl
In a separate bowl combine baking soda, salt, flour, and graham cracker crumbs
Gradually add the dry ingredients to the wet until dough forms
Press 3/4 of the dough into the bottom of the prepared baking dish
In a pan over medium heat add the marshmallows and coconut oil
Cook for 5 minutes until melted and combined
Let cool, then spread the marshmallow cream over top
Sprinkle the chocolate chips over the cream
Press the remaining cookie dough over top of the chocolate chips
Bake for 20 minutes
Let cool completely before cutting and serving
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