Have you ever had a dessert that delicious that just had to have some more? Well, that’s exactly what this overseas campfire treat promises you. Graham crackers with melted chocolate and marshmallows just sound too good to be true, right. Today, I’m presenting my deconstructed, plant-based version of this American classic.
Fudge: Melt 100 g dark chocolate with 25 ml coconut cream, 20 g coconut and almond spread and 1 tbsp maple leaf syrup. Once combined, taste with a pinch of fleur de sel and 1 tsp vanilla extract. Transfer to a loaf pan lined with parchment paper and allow to cool completely in the fridge. Cut into pieces.
Marshmallow fluff: Mix 125 ml aquafaba, 1 tsp vinegar and 1 tsp vanilla extract until fluffy. Sprinkle in 150 g sugar (or the equivalent amount of an alternative sweetener), a spoonful at a time, while beating. Continue beating for another 10 minutes until stiff peaks form.
Chocolate sauce: Combine a spoonful fudge with a spoonful coconut cream. Give it a heat-up and taste with a pinch of cinnamon.
Rosemary graham cracker soil: Mix 50 g whole-wheat flour with a pinch of dried rosemary, 25 g coconut oil and 1 tbsp maple leaf syrup in a pan. Roast on medium heat until brownish.
Truffle: Roll small balls of coconut and almond spread. Cover with cacao powder tasted with cinnamon. Decorate with gold dust.
Assemble by placing a square of fudge onto a brush stroke sauce. Pipe fluff onto the fudge and decorate with gold dust. Place a generous dollop fluff next to the fudge and burn it with a kitchen torch. Decorate with with truffle and primerose petals.
This week, I’m proud to refer to myself as a food expert for Nau.ch. On this occasion, I’ll share with you five plant-based dishes, one for every week day. Yesterday, I presented a dish on leek variations. Tomorrow, I’ll share a dish featuring potato and apple.