These Deep Fried Pecan Vegan S’mores Dippers put a decadently delicious end to my two months off sugar.
Totally worth it.
They’re just a little more involved than regular campfire S’mores, but seeing as it’s winter here they’re still easier overall.
It’s basically S’mores indredients wrapped up in rice paper wrappers, deep fried, and dipped in melted chocolate.
Start by finely crushing vegan graham crackers. Or vegan, gluten-free ones if that’s your thing. I found this Pamela’s brand online.
There are also vegan marshmallows. I used Dandie’s brand here, which are also available online. The regular sized worked, but the minis would be easier to use here. I had some left over from summer campfire S’mores.
Crush the vegan graham crackers and chop up the marshmallows into smaller pieces (or start with the minis). Chop up a handful of pecans as well.
Heat a tablespoon of oil until quite hot and fry the dippers on all sides until lightly browned and crisp. Did I say the oil needs to be hot?
So you get this crunchy package of gooey marhmallow covered graham crumbs and pecans. Now you just need chocolate to dip them into.
That’s simple. Just chop a bar of Baker’s Semi-Sweet chocolate (it’s vegan!) into a microwave safe dish and microwave in 30-second increments until mostly melted.
Do NOT just throw it into the microwave for 2 minutes assuming that’s about how long it will take. The center will burn and turn into a little briquette of chocolate concrete.
That’s what I heard.
When the chocolate has been gently heated, dip the S’mores dippers and enjoy.
Alternatively, place the fried dippers on plates and spoon with the melted chocolate.
This isn’t complcated enough to warrant an actual recipe. For each S’more Dipper, use one rice paper wrapper, 2 blocks of graham crackers, one marshmallow, a tablespoon of pecans (and about a half ounce of chocolate.
Want more chocolate? Try this!
Sugar-free, gluten-free, grain-free, oil-free, vegan. Totatlly delicious.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.