Aquafaba has to be the biggest revelation to vegan cooking and baking since, I don’t even know what… the internet? Somewhere along the line, some genius figured out that the cooking liquid from beans is a near-perfect match for egg whites and vegan food has been unstoppable ever since.

Aquafaba has quickly becoming one of the it-ingredients, right up there with nutritional yeast and jackfruit – and for good reason. It whips into perfect peaks, bakes into airy meringues and macarons, binds in baking, fluffs falafels, churns into cheese and so much more.

I personally have two cookbooks based on the stuff, the latest of which is Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman. This book runs the gamut from sauces to savory to dessert, giving lots of uses from this unlikely ingredient.

Today I’m sharing the recipe for S’Mores Cups because one of aquafaba’s many talents is making vegan marshmallows and marshmallow fluff. If vegan graham crackers are tough to locate in your area, you can make your own. And, if you don’t have whole vanilla beans on hand, you can also use vanilla bean paste – but you really want to use one of the two instead of vanilla extract for the most marshmallowy flavor.

A note to aquafaba beginners: It is literally the cooking liquid from beans. Light-colored beans like chickpeas or Northern beans tend to be the most popular. You can reserve the cooking liquid when you cook beans, but the easiest way to get it is to buy a can of low-sodium or no-salt beans. Drain the can and reserve the liquid – that liquid is aquafaba! There are tons of tips for making your own, freezing it, storing it, making a concentrate, etc. in this cookbook so if you’re curious, pick it up!

Courtesy of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba by Rebecca Coleman © 2017 Available where books are sold. Image credit: Colin Erricson.

Some of the links in this post may be affiliate links.

Vegan S'Mores Cups

By BakeandDestroy Published: May 7, 2017

  • Yield: 6 Servings

Aquafaba has to be the biggest revelation to vegan cooking and baking since, I don't even know what... the internet? Somewhere along …



  1. Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners. Grab a hand mixer fitted with the whisk attachment, and if you have one, a kitchen torch.
  2. In a small bowl, mix together the graham cracker crumbs and melted butter.
  3. Place 2 Tbs of this mixture in the bottom of each lined muffin cup and use the bottom of a glass to press it down.
  4. Bake in the preheated oven for 10 minutes. Remove from oven and cool in pan on a wire rack.
  5. Fill a small saucepan with 1-2 inches of water and bring to a gentle simmer over medium-high heat. In a heatproof metal bowl, combine the chocolate and nondairy milk. Set the bowl on the saucepan so it doesn't touch the water. Stir the chocolate until melted and smooth. If it's thick, add a bit more milk.
  6. Spoon 2 Tbs of the chocolate mixture over each graham cracker base, and shake the pan so form an even layer. Allow this to cool for 30 minutes.
  7. In a mixing bowl, combine the aquafaba, sugar, cream of tartar and vanilla bean seeds. Beat with the hand mixer on low for two minutes. Then turn the speed up to medium and beat 2 more minutes. Crank it up to high speed and whip until fluffy and peaks form, about 4-6 minutes. It will look like marshmallow fluff.
  8. Spoon as much fluff as possible into each cup, and refrigerate at least 30 minutes, but preferably over night. (Bonus: You'll probably have leftover fluff.)
  9. Just before serving, pop the cups out of the pan and peel off the paper. Use a kitchen torch to toast the tops, if desired.

    WordPress Recipe Plugin by ReciPress