What's better that eating a s'more over a fire? Eating these s'more pudding cups anytime you want!
With a crumbly graham cracker bottom, deliciously rich chocolate pudding in the middle, and toasted marshmallow topping - it's the BEST excuse to bring a campfire celebration to your kitchen!
Jump to:
How do you make a S'more?
In order to make a s'more, you need three ingredients: graham crackers, chocolate and marshmallows. Additionally, you'll need a campfire, a roasting stick, and someone singing Creedance Clearwater Revival songs on guitar. (Just kidding on that last one, but that's normally how things happen when we make s'mores!)
S'mores are made when you roast marshmallows over a fire, heating them up and making them extra soft and melty inside. Then you smush a toasted marshmallow between two graham crackers that has a piece of chocolate inside. The heat from the marshmallow melts the chocolate and makes for a ooey-gooey campfire dessert sandwich.
Why you should make S'more Pudding Cups
Don't get me wrong, I love a good campfire, but sometimes it's just a hassle getting a traditional s'more together. There's a few things that cause challenges: a) finding an actual fire to cook over, b) smelling like campfire smoke when you're done, and c) discovering hours later that you have melted and dried marshmallows all over your clothes. (On the back of my sweater? Every time!)
These pudding cups are just has easy to make, but without all the fire-y and melty messes! They also travel well (just slap a lid on the mason jar), are much cleaner to eat, and taste JUST like the real thing!
What to substitute if you have food allergies/restrictions
The layers of these pudding cups are easy to switch out if you have food allergies and/or restrictions. Here are a few options:
- Graham cracker layer: Substitute a gluten-free, vegan, nut-free and/or dairy-free graham cracker depending on your dietary needs. This recipe was made with gluten-free graham crackers and it was DELICIOUS.
- Chocolate pudding layer: This pudding is made with almond milk, but you can easily substitute a nut-free, non-dairy alternative that works with your diet (rice, soy, oat). You can also sub in dairy-free/vegan chocolate chips.
- Toasted marshmallow topping: If you're vegan, be sure to get a brand of vegan marshmallows for this toasty, gooey topping!
Tips for making amazing S'more Pudding Cups
- Make the prep for the graham cracker layer even easier by buying pre-ground graham cracker crumbs.
- When making the chocolate pudding layer, make sure to whisk consistently when the mixture is over heat on the stove. The cornstarch will thicken up the pudding, but if left unattended for too long, it might cause some not-so-great clumps. (Which you can try to remedy by whisking like mad or straining them out.)
- The chocolate pudding layer will continue to thicken as it stands, so it doesn't need to be boiled for a long time. About 5-ish minutes should do the trick!
- Don't focus on perfection when making the toasted marshmallow layer. This part gets messy, but it's worth it. Ripping off pieces of toasted marshmallows and putting them on top of the chocolate pudding layer will make it look so beautifully rustic. (AND delicious!)
Ingredients
Here’s what you need to make these easy, delicious s’more pudding cups:
- 1.5 cups graham cracker crumbs
- 2.5 cups almond milk
- 3 tablespoon cornstarch
- 4 teaspoon cacao
- ¼ cup coconut sugar
- ⅓ cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- 3 cups small marshmallows
How to make this recipe
To start this recipe, you’ll preheat your oven to 400℉ (for when you make the toasted marshmallow topping).
Add the graham crackers into a food processor and pulse until ground into a fine crumb. (You can skip this step if you bought pre-ground graham cracker crumbs.) Next, add approximately 1.5 tablespoons of the graham cracker cookie crumbs into each individual ½ cup jar (this recipe will make 12 cups).
To make the chocolate pudding layer, combine the almond milk, cornstarch, cacao, and coconut sugar into a medium-sized pot/saucepan. Bring the mixture to a slight boil over medium-high heat, whisking constantly to avoid getting any clumps. Once the filling has come to a slight boil, it will start to thicken, darken and might be frothy. Remove the pudding from heat once you’ve reached a good thickness (although it will continue to thicken as it sits).
Add the chocolate chips, vanilla extract, and coconut oil to the pudding mixture and mix until smooth. Add approximately ¼ cup of the chocolate pudding into each jar, on top of the graham cracker crumbs.
Finally, line a baking sheet with parchment paper and spread your marshmallows on it. Bake them in the over for 5-6 minutes until they are puffed up and toasted. (They will all stick together. This is good!)
Remove the marshmallows from the oven and let them cool for several minutes. Once cooled, cut or tear off small sections of toasted marshmallows and place on top of the chocolate pudding in each individual cup. This step can get messy, but it's worth it - I promise!
Celebrate! You just make s'mores in a cup!
Recipe
S'more Pudding Cups
Ingredients
- 1 ½ cups (160g) graham cracker crumbs
- 2 ½ cups almond milk
- 3 tablespoons cornstarch
- 4 teaspoons cacao
- ¼ cup coconut sugar
- ⅓ cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil melted
- 3 cups small marshmallows
Instructions
- Preheat oven to 400℉.
- Add graham crackers into a food processor and pulse until ground into a fine crumb. (Note: you can skip this step by buying pre-ground graham cracker crumbs.)
- Using 12 individual ½ cup sized mason jar or cup, add approximately 1.5 tablespoon of the graham cracker crumbs into each jar/cup.
- In a medium-sized pot, combine the almond milk, cornstarch, cacao, and coconut sugar.
- Over medium-high heat, bring the pudding mixture to a slight boil on the stove. Be sure to whisk the mixture consistently to avoid getting any clumps.
- Once the filling has come to a slight boil, it will start to thicken, darken, and might also be frothy with all of the whisking. Remove from heat once you've reached a good thickness, approximately 5 minutes of heating. (Note: the pudding will continue to thicken as you let it stand.)
- Add the chocolate chips, vanilla extract and coconut oil to the pudding mixture and mix until smooth.
- Add approximately ¼ cup of the pudding mixture into each jar/cup.
- On a parchment-lined baking sheet, add 3 cups of small marshmallows. Bake in the oven for approximately 5-6 minutes until the marshmallows are puffed up and toasted. (They will all stick together. This is good!)
- Remove the marshmallows from the oven and allow to cool for several minutes. Once cooled, cut or tear off small sections of toasted marshmallows and place on top of the chocolate pudding in each individual cup. This step can get messy, but it's worth it - I promise!
- Serve s'more pudding cups and enjoy!
Notes
- To make it gluten-free: use gluten-free graham crackers
- To make it vegan: use a vegan graham cracker, vegan marshmallows, and vegan chocolate chips
- To make it nut-free: Use soy, rice or oat milk for the pudding
- Storage: These pudding cups will keep in the fridge for 2-3 days, but the marshmallow topping will become soggy (but still delicious!)
Leave a Reply