Arrowroot Starch Desserts

Vegan S’mores Pudding

Layered S’mores Jars
 Made with Let’s Do Organic Arrowroot Starch by @feastingonfruit⁠⠀
Pretend you’re sitting by the campfire with these S’mores Pudding Jars. An ultra decadent homemade chocolate pudding, with gluten free graham cracker crumble and topped with a perfectly toasted marshmallow
These jars come to life thanks to Let’s Do Organic Arrowroot Starch, which binds the pudding together.
  • 2 cups (480g) almond milk⁠
  • 1/4 cup (25g) cocoa powder⁠
  • 2 tbsp (40g) maple syrup⁠
  • 1/4 cup (30g) Let’s Do Organic Arrowroot Starch⁠
  • Pinch of salt⁠
  • 1/2 tsp vanilla extract⁠
  • 1/3 cup (60g) dark chocolate chips⁠⠀
Graham Cracker Crumble⁠⠀
  • 1 cup (120g) almond flour⁠
  • 2 tbsp (40g) maple syrup⁠
  • 1/2 tsp cinnamon⁠
  • Pinch of salt⁠
  • 4 vegan marshmallows⁠⠀
  1. Combine almond milk (reserve ¼ cup), maple syrup, cocoa powder, and salt in a sauce pan. Bring to a boil. Reduce heat to medium.
  2. Whisk the arrowroot starch into the remaining ¼ cup milk to dissolve. Whisk arrowroot slurry into the chocolate mixture, and continue to simmer/whisk for 3-5 until thickened. Remove from heat and stir in vanilla and chocolate chips.
  3. Transfer to a heat proof bowl, cover with plastic wrap (touching the surface of the pudding to prevent a top layer from forming), cool for 30 minutes, then chill for 2 hours.
  4. Toss together graham cracker ingredients until crumbly. Spread evenly on a baking sheet and toast for 8-10 at 350ºF (watch closely so it doesn’t burn). When the pudding is cool, layer into jars with graham cracker crumbles. Spread the marshmallows on a baking sheet and broil for 3-4 minutes until toasted. Gently transfer on top of the jars, and eat!

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