Desserts · Snacks

S’mores Cookie Tart for One

I am pledging to participate in VeganMofo this year but to be more low-key and casual than in past years. I have recently bought my own place and money is a bit tight lately, so I’m working with what I have, so to speak. I never have an empty pantry, so my creativity is going to come out this year in some ways. I’ll be working more with whole food ingredients as much as possible, but the occasional treat will inevitably sneak its way into the mix…

That brings me to my first post (off to a great start, I know)!

I made a single-serve version of a decadent junky dessert from my childhood that always reminds me of summer: s’mores pie. I’m talking Kiebler graham cracker crust with fudge marshmallow filling and so much butter, milk and sugar that the resulting concoction could stop hearts (literally, though). I’ve dialed back this pie’s junk factor to include only a couple processed ingredients. The main source of fats come from dairy-free chocolate (a moderate amount) and natural peanut butter. The crust is a cookie recipe cut down to serve only one person, or perhaps two if you like to share. I don’t usually. 😜

If you want to create a more healthy version of this tart, fill the inside with dairy-free yogurt and fruit, make a low-fat chocolate pudding for the inside, or just eat the crust as a cookie. So many choices! I molded my crust using a jumbo silicone muffin paper and cooked it in my convection toaster oven. My aim here was to give off the least amount of heat possible as I’m not trying to compete with my precious air conditioning. (Can anyone else not wait until fall? No?)

Here’s the recipe below and happy MoFo, everyone!!

S'mores Tart for One

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

Cookie Crust

  • 2 Tb natural peanut butter
  • 1 Tb coconut sugar
  • 1/2 Tb dairy-free yogurt (I use Forager)
  • drop of vanilla extract
  • 1 Tb flour of choice
  • pinch baking soda
  • pinch salt, optional

Filling

  • 2 Tb dairy-free chocolate/chocolate chips
  • 1 Tb dairy-free milk of choice (I used Good Karma)
  • 3 large vegan marshmallows (I used Dandies)

Instructions

  1. Place all ingredients, measured, into a medium bowl in no particular order.
  2. Mix ingredients together using a spatula or metal utensil (I recommend not using a whisk as this batter gets sticky and thick). A dough ball should form.
  3. Preheat oven/toaster oven to 350 degrees F.
  4. Place dough ball into a muffin paper/mini tart dish and press down to create uniform thickness all the way around.
  5. Bake cookie crust for approximately 20 mins or until golden brown.
  6. Allow crust to cool while you prepare the filling.
  7. In a small bowl, place chocolate and non-dairy milk.
  8. Microwave (you can do this on the stove also, just be careful to use low heat) until the chocolate and milk create a cohesive mixture, about 1 minute.
  9. Add three marshmallows to the chocolate milk and microwave for about 30 seconds, checking to ensure the marshmallows don’t explode too much.
  10. Whisk the filling into a thick mousse-like texture.
  11. Add the filling to the cookie crust and chill for about a half hour until filling sets.
  12. Garnish tart if desired and serve!

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