Easy camp-fire ready Vegan S’mores Yogurt Parfaits with crushed cookies, almond milk yogurt, and chocolate mousse layered to perfection.
Would you believe me if I told you that I’ve never eaten a s’mores over the campfire?
Nope, not once.
We were supposed to make them at girl scouts one summer on our troop’s camping trip, but the evening got rained out and we went home to sleep in our own beds without dessert.
It’s not like I’ve never had a s’more though, so don’t get too sad on my behalf.
I did make them as a kid in the microwave, though, watching the marshmallows grow and grow and grow to ten times their size on a spinning plate.
So maybe I’ve never had them the traditional way, but then there’s absolutely nothing traditional about these delicious Vegan S’mores Yogurt Parfaits.
You just need three layers and a big spoon to bring summer s’mores indoors to your breakfast table.
Originally this parfait was going to be a yogurt bowl.
Same difference, except that this way you can really check out those sweet layers.
Picture this: Gooey refined sugar-free chocolate mousse and crunchy vanilla cookies layered between spoonfuls of thick almond milk yogurt.
YUM.
The concept behind this yogurt parfait is simple– make the s’mores combo healthier and attainable for any meal.
Vegan S’mores?
In yogurt?
Here’s how.
- Graham crackers– instead of your average graham crackers, I used Vanilla Coco-Thins! These clean cashew, coconut, and cassava cookies are excellent for snacking and I love them crumbled here for texture and sweetness!
- Marshmallows — Initially, I wanted to use vegan marshmallows in this recipe but wasn’t a fan of the ingredients in most of the packaged vegan stuff. Instead, I used Greek style almond milk yogurt as the base to this bowl. It’s not sweet like marshmallows but it functions aesthetically as marshmallow fluff and works as the carrier to the rest of the flavors in your cup.
- Chocolate– use 70% cacao or higher to create a chocolate mousse with coconut milk and cacao power. You can also throw some raw shaved chocolate or drizzles chocolate on top, too!
Layer them up in glass jars and behold– you’ve successfully bottled s’mores.
What else can you conquer?
These Vegan S’mores Yogurt Parfaits are great for a fun summer dessert, breakfast, or snack.
This recipe is great for a kitchen adventure for adults or a healthier breakfast idea for kids!
Because the cookies absorb the moisture of the yogurt, you’ll want to layer these parfaits on the spot and serve immediately for the best taste and texture.
If you make this recipe you’ll probably have leftover chocolate ganache, depending on how generous your chocolate layers are.
I recommend using it for dipping fruit, topping pancakes, and topping desserts.
I kept the recipe super easy to follow to achieve that authentic “S’mores” look and feel.
For more flavor, try adding your favorite berries and toppings to top things off.
If you make these Vegan S’mores Yogurt Parfaits, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
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For more sweet breakfast bowls with yogurt, check out my Roasted Strawberry Yogurt Bowls, Savory Yogurt Bowls with Cinnamon Roasted Veggies, and Baked Breakfast Apple Crisp.
XO Lauren
Vegan S’mores Yogurt Parfaits
- Total Time: 10 mins
- Yield: 3-4 servings
- Diet: Vegan
Description
Easy camp-fire ready Vegan S’mores Yogurt Parfaits with crushed cookies, almond milk yogurt, and chocolate mousse layered to perfection.
Ingredients
Cookie Layer
- 1 bag Sejoyia Vanilla Coco-Thins, crushed
Yogurt Layer
- 1 1/2 cups unsweetened almond milk yogurt
Chocolate Mousse Layer
- 1/2 cup unsweetened cacao powder
- 3/4 cup chopped dark chocolate
- 1 14-oz. can full-fat coconut milk
- 1/4 cup date paste
For serving
- chopped chocolate
- chocolate drizzle
- Vanilla Coco-Thins
Instructions
- Make the chocolate mousse in advance by adding all ingredients to a pan over medium heat. Whisk until the dark chocolate is fully melted and the mixture is smooth. Transfer the chocolate mousse to a bowl and refrigerate it for at least 4 hours to allow to thicken.
- To assemble the parfaits, layer the mason jars with crumbled cookies and top with a yogurt layer and chocolate mouse layer. Continue layering in this fashion until the jars are full.
- Top with an optional Vanilla Coco-Thin, chopped dark chocolate, and heated chocolate drizzle.
Notes
Prep time doesn’t include time to thicken chocolate mousse
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Oil-Free
This post is brought to you by Sejoyia, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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